Heritage Whole Wheat Blead Blend Sourdough

Step 1

In a medium bowl, mix together the flour, water, and salt until well combined.

Step 2

Add in the active sourdough starter and mix well.

Step 3

Cover and let the dough rest for 1 hour.

Step 4

Perform 4 sets of stretch and folds or coil folds, every 25-30 minutes.

Step 5

Let the dough sit until bulk fermentation is complete. (This will depend on temperature—see notes below for tips.)

Step 6

Ideal dough temperature: 78°F (approximately 6-6.5 hours from adding the starter to shaping).

Step 7

For tips on proper proofing, check out The Sourdough Journey bulk fermentation guide.

Step 8

Pre-shape the dough, let it rest for 10 minutes, then final shape.

Step 9

Place the shaped dough into a banneton, stitch the dough, and refrigerate overnight.

Step 10

Preheat the oven to 500°F with a Dutch oven inside for 30-60 minutes.

Step 11

Remove dough from the fridge and place onto parchment paper or a bread sling.

Step 12

Score the dough with a lame.

Step 13

Lower the oven temperature to 475°F (if your oven runs hot, lower to 460°F).

Step 14

Place the dough into the Dutch oven, cover with the lid, and bake for 30 minutes.

Step 15

Remove the lid and continue baking for 10-20 minutes, until the internal temperature reaches 203°F - 208°F.

Step 16

Let the bread cool for at least 1 hour before slicing.

Step 17

Enjoy with butter, honey, or your favorite toppings!