Whole Wheat Sourdough Bread

Ingredients

650 g whole wheat flour

650 g bread flour

4 cups water

2,000 g sourdough starter

1½ tablespoons salt

2 tablespoons olive oil

¼ cup additional water

Instructions

1. Mix the Dough

In the bowl of a stand mixer, combine the water and sourdough starter. Mix until well combined. Add the whole wheat flour and bread flour. Mix on low speed for 2–3 minutes, just until the flour is incorporated and a rough dough forms.

Cover the dough and let it rest at room temperature for 1 hour.

2. Add the Salt

After 1 hour, add the salt and ¼ cup of water. Mix the dough for about 10 minutes, until the salt and water are fully incorporated and the dough becomes smooth and elastic.

3. First Rise & Stretch and Folds

Drizzle 2 tablespoons of olive oil into a large dough container. Transfer the dough into the container and gently turn the dough over to coat it lightly with the oil. Let the dough rest at room temperature for 2 hours. During these 2 hours, gently stretch and fold the dough every 30 minutes to help strengthen the dough.

4. Cold Fermentation

After the 2-hour room-temperature rest, cover the container and place the dough in the refrigerator. Let it ferment in the refrigerator for approximately 1½ days.

5. Divide the Dough

Remove the dough from the refrigerator and divide it into 4 equal portions. Shape each portion gently into a loaf. Allow the dough to rest while you preheat your oven.

6. Bake

Preheat the oven to 430°F.

Makes: 4 large loaves

Place the loaves in the oven and bake for approximately 30 minutes, or until the bread is beautifully golden brown and fully baked.

Let the loaves cool before slicing.

Enjoy your homemade sourdough bread!