Whole Wheat Sourdough Bread
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Did you always wonder how to make bread at home? Working bread dough can sometimes be intimidating, but if you have the right equipment, it can really be a piece of cake!
As you may know, chef Ludivine loves to experiment with new recipes, thus we are sharing our version of the whole wheat sourdough bread. Healthier than white bread, rich and flavorful, this is one of the best bread recipes we have tried so far.
We truly can’t wait for you to try this tasty whole-wheat sourdough bread recipe!
Bon Appétit!
Difficulty: 
Prep time: 45 mins / Cook time: 40 mins / Servings: 3 loaves
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Levain
1½ oz (45g) - Mature starter (homemade/commercial)
2½ oz (75g) - Water
1½ oz (45g) - All-purpose flour
1½ oz (45g) - Whole-wheat flour
Whole Wheat Sourdough Bread
24 oz (680g) - Whole-wheat flour
½ oz (14g) - Himalayan salt
20 oz (567g) - Water
½ tbsp (6g) - Active dry yeast
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Levain
1 - Mix all the ingredients in a glass measuring cup and mix until well combined using a spatula. Pyrex is the gold standard of measuring cups, we love their quality and durability!
Tip: For this recipe, we used a homemade starter, which is a mix of flour and water that is fermented and grows for at least a week, turning into wild yeast. For beginners, we recommend this excellent sourdough starter culture.
2 - Cover the measuring cup with food wrap, and set it aside at room temperature overnight (or for at least 12 hours).
The next day...
Whole Wheat Sourdough Bread
1 - Pour the water into a mixing bowl and microwave it for 1 minute. Add the dry yeast and stir with a fork until well combined.
Tip: We store our spices and small quantities in these mini glass bowls from Duralex while cooking.
2 - Combine the whole wheat flour, salt, levain, and yeast mix (step 1) into a stand mixer bowl.
Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen!
3 - Knead the dough for about 15 minutes, using the hook attachment of your stand mixer.
4 - After 15 minutes, check the elasticity of the dough with wet hands. Detach a small piece of dough, and stretch it on both sides.
Tip: a good elasticity means the gluten network has started to develop. We are showing you how to properly check the elasticity of the dough here.
5 - Unstick the dough from the bowl using a plastic dough scraper, cover it with a kitchen towel, and let it rest for 2 hours at room temperature.
6 - Once the dough has proofed and doubled in size, press it with your hand to release the gas.
7 - Transfer the dough to a floured surface. Here, we chose to work on a wooden cutting board.
Tip: We love this reversible cutting board with integrated hand grips from John Boos.
8 - Divide the dough into 3 equal pieces using a bench knife. Then, shape them into balls like so. Cover them with a kitchen towel and let them rest for 45 minutes at room temperature.
Tip: You can find our recommended bench knives here: metal/plastic/wood.
9 - After 45 minutes, the dough balls should have doubled in size again. Shape the bread loaves as you prefer, ball or baguette style.
Tip: We are sharing these 2 techniques here.
10 - Place a kitchen towel in a mixing bowl (or baking dish) the size of your bread loaf. Flour it and flip the bread loaf over in it. Cover the bread with plastic wrap and place it in the fridge overnight (or for at least 12 hours).
The next day...
11 - Preheat your oven to 450°F (230°C) for 1 hour, with a cast iron Dutch oven in it.
Tip: Staub and Le Creuset are some of the best brands money can buy. Here, we used this fantastic cast iron Dutch oven from Le Creuset and are very happy with it! For more recommended bakeware and cookware, check out our article: "The Best Non-Toxic Pots & Pans: Our Must-Have Cookware List".
12 - Flip the bread over on parchment paper and place it in the Dutch oven with the lid on. Bake it at 450°F (230°C) for 25 minutes.
13 - Drop the oven temperature to 390°F (200°C), remove the lid from the Dutch oven, and bake the bread for another 15 minutes.
14 - Let the bread cool down on a cooling rack (with a baking tray underneath) before cutting it.
Tip: We recommend you use a bread knife for this task. Sabatier knives are excellent French blades we recommend for professional and home cooks.
15 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.