40% Whole Wheat Sourdough Bread — Another Great Bake

At Another Great Bake, we take pride in our 40% Whole Wheat Sourdough Bread. This hearty loaf is a perfect blend of the distinct tanginess of sourdough and the wholesome goodness of whole wheat. Made with 40% whole wheat flour, this bread boasts a rich, nutty flavor and a satisfyingly chewy texture. I crafted this bread using my own sourdough starter, which lends a unique depth of flavor to each bite. Whether you enjoy it toasted with a spread of butter or as the foundation for a hearty sandwich, our 40% Whole Wheat Sourdough Bread is the epitome of artisanal baking at its finest. (LOL written by AI!!!)

This recipe takes into account an overnight proofing. Begin by feeding the starter around 11:00 am, mixing around 7:00 pm, shaping around 6:30 am and baking around 7:00 am

TOOLS OF THE TRADE (not all are necessary, but it sure does help)

Scale
BPA free plastic tub with top (at least 6 qts) or you can use a glass bowl with plastic wrap
Electric Thermometer
Proofing Baskets
Dutch Oven (x2)

RECIPE
Makes 2 loaves

Weight to Volume Conversions

Feed the Starter (around 11 am)
If the starter has not been fed in a while pull it out of the fridge in the morning and let it sit for a couple of hours before feeding

Starter 260g
AP Flour 300g
Water 235g (around 80 degrees)

Weight to Volume Conversions

Mix all the ingredients in a 4 qt BPA plastic tub (or a bowl that you can cover)
Allow to rise until it is about triple in size (approximately 6-7 hrs)
You’ll know it is done when a bit of the starter floats in water

Mix the Bread (makes 2 loaves)

AP Flour 487g
Whole Wheat Flour 400g
Water 670g (@ around 92 degrees)
Salt 24g
Starter 320g

Weight to Volume Conversions

Autolyse (around 7:00 pm)
1. In a 6 quart tub, mix flours and water together until all dry flour is incorporated and let sit, covered, for 30 minutes
Mix (around 7:30 pm)
1. Add salt and starter to autolysed mixture.
  1. A great way to weigh the starter is to add it to a bowl of water on a scale (which has been zeroed out). You’ll know the starter is ready when it floats.
  2. Put remaining starter in mason jar, cover and put back in fridge
2. Using your hands mix the dough by alternating squeezing the dough between your fingers and thumb and folding the dough. Do this 3 times until your are left with a fully mixed dough (it won’t look smooth and that is ok). Cover.
3. Fold the dough 3 times a half hour apart.
4. Cover and let sit over night.
Shape (around 6:30 am)
1. Place dutch ovens in oven and preheat to 475 degrees. The dough should have almost tripled in size. Don’t worry if it hasn’t quite tripled.
2. Gently dump the dough onto a floured surface.
3. Split the dough in half (it helps to put a line of flour where you plan on splitting the dough)
4. Shape the dough
5. Place shaped dough (seam side down) in a floured proofing basket. You can also use a bowl with a floured towel in it.
6. Let proof for 30 minutes. You’ll know it’s ready when you gently press dough and it springs back slowly.
Bake (around 7:00 am)
1. Dump proofed dough onto a sheet of parchment paper (the seam side will be up now).
2. Remove dutch oven from oven and uncover
3. Place dough in dutch oven, cover and put back in oven
4. Bake covered for 30 minutes and uncovered for approximately 23 minutes (the outer crust will have a nice brown color).
5. Remove from oven and dump out onto a cooling rack
6. Allow to cool before eating, unless you plan on eating a full loaf right then.