Step 1

Take 25 grams of leftover sourdough starter out of the fridge and feed it 50 grams of whole wheat flour and 50 grams of water. Stir the ingredients thoroughly to combine and mark the top of the starter with a rubber band. Cover the starter loosely with a lid and let it rise at room temperature overnight for 8-12 hours, or until it doubles in size.

Step 2

The next day mix the water, whole wheat sourdough starter, and salt into same mixing bowl. After using the 100 grams of sourdough starter, there should be about 25 grams of starter remaining in the jar. This can be stored in the fridge until the next time you want to bake. Stir the liquid ingredients together to dissolve the salt and starter into the water.

Step 3

Add the whole wheat flour to the mixing bowl. Stir the ingredients together thoroughly to combine. Use a spoon, dough whisk, and/or your hands to mix the dough until most of the dry clumps of flour are gone. If the dough feels too dry, add 25 grams of water to the dough and squeeze it into the dough with your fingers. Add more water in 25 gram increments until the dough feels/looks as dry as it does in my video tutorial.

Step 4

When you're done mixing the dough, cover it up with a kitchen towel or an airtight lid and let the dough rest for 30 minutes. After a half-hour rest, give the dough one set of stretch and folds. Stretch and fold the dough over itself with your hands 10-20 times until the dough starts to feel smoother and to gain strength. Then, cover up the dough and let it rest for another 30 minutes.

Step 5

Give the dough two more sets of stretch and folds with a 30-minute rest in between each set. For each set of folds, stretch the dough up into the air and fold it over the top of the dough. Then, give the bowl a quarter turn and start the next stretch and fold. Stretch and fold the dough four times total to complete a full set of stretch and folds.

Step 6

After the three sets of stretch and folds are complete, cover up the dough and let it rise at room temperature for 4-6 hours, or until it roughly doubles in size.

Step 7

After the first rise, take the dough out of the bowl and place it on the kitchen counter with the sticky side facing down. Shape the dough gently into a ball and then let it rest on the counter for 30 minutes. After the rest period, flip the dough over and shape it into an oval-shaped using the following method: stretch the dough into a square and then fold the left third over them middle third, and then fold the right third over the middle third as well. Then, roll the dough into a tight cylindar and smooth out the edges. (Follow my video tutorial for more detailed visual instructions on this shaping technique.)

Step 8

Flip the dough upside down into a banneton basket that has been sprinkled with whole wheat flour. Move the dough into the fridge to ferment overnight in the cold environment for a long final rise (8-24 hours). This long rise will give the dough an extra complex sourdough flavor.

Step 9

The next day, 30 minutes before you want to bake, preheat your oven to 450°F (232°C). Place a Dutch oven inside the oven to preheat.

Step 10

When the oven is preheated, take the dough out of the fridge and flip it over onto a piece of parchment paper. Rub the excess flour into the dough and score a long slash into the top of the dough with a razor blade or a bread lame.

Step 11

Place the dough, parchment paper and all, onto the base of your preheated Dutch oven. Close the lid of the Dutch oven to trap the steam, and allow the bread to bake for 20 minutes with the lid on. Then, remove the lid and continue baking for another 15 minutes with the lid off.

Step 12

After baking, let the bread cool on a wire rack for at least an hour before slicing in. This bread is tender and airy, with a closed crumb. The flavor should be complex, nutty, and mildly tangy.