Weekly Bread #1 – Whole wheat sourdough

Weekly Bread #1 – Whole wheat sourdough


  • 250g bread flour
  • 50g whole wheat flour
  • 100g sourdough starter *
  • 188g warm water
  • 10 g gluten
  • 9g kosher salt


* See sourdough starter post.


1.Add starter to bowl and stir in warm water to combine.
2.Add bread flour, whole wheat flour and gluten to water mixture.
3.Mix flour and water until combined and little dry flour remains. Cover bowl and allow to rest for 30 minutes.
4.Stretch dough into rectangle. Fold into thirds, then fold into thirds again. Place in lightly oiled bowl. Cover and let rest 45 minutes.
5.Stretch dough into rectangle again. Sprinkle salt across dough, then fold into thirds. Fold into thirds again, shape into ball and place back in bowl. Cover and let rest 45 minutes. Repeat stretch and fold one more time.
6.Remove dough from bowl. Stretch and fold once more. Form into tight round ball and place smooth side down into floured brotform. Cover and let rest 45 minutes.
7.When dough is in brotform, place cast iron skillet on lower shelf of oven and preheat the oven to 475f so it has a full 45 minutes to preheat.
8.Using a sharp knife, make a slash or two in the top of the loaf. Slide bread dough into oven and pour 1/2 warm water into hot cast iron skillet. (Careful, this will produce a lot of steam). Allow steam to fill oven for a couple of minutes.
9.Cover bread with stainless steel or other oven safe bowl and lower oven heat to 425f. Wait 15 minutes.
10.Uncover bowl and continue backing for approximately 30 minutes until a nice brown crust has developed. Remove bread from oven and let cool completely.