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Rustic Wholemeal Sourdough Bread
A blend of 450g strong white flour and 50g wholemeal flour feeds 100g of active sourdough starter, with 10g of fine salt folded in after the initial mix. The dough ferments slowly — total time runs about seven hours from mix to finished loaf — building the open crumb and crackling crust that sets a good sourdough apart from a rushed one. Twelve thick slices per loaf, each with enough chew to hold up under soup or a generous spread of butter.
Equipment
- Oven
- Baking sheet
Ingredients
- 200g strong white flour
- 200g strong wholemeal flour
- 450g strong white flour, plus extra for dusting
- 50g wholemeal flour
- 10g fine salt
- 100g sourdough starter (see above)
Instructions
- 1Transfer the mixed dough into a lightly floured bowl and cover it tightly with plastic wrap. Set the bowl in a warm spot to rise for 3 hours.
- 2Prepare a proving basket by dusting it generously with flour. Alternatively, line a medium bowl with a clean kitchen towel and coat the cloth thoroughly with flour.
- 3Turn the rested dough out onto a flat work surface. Knead it briefly to release any trapped air bubbles, then shape it into a tight, smooth ball and sprinkle the top with a little flour.
- 4Set the shaped dough into your prepared basket or bowl with the seam facing upward. Let it rest at room temperature for 3 hours, or chill it in the refrigerator overnight, until it increases in size by roughly one quarter.
- 5Put a large baking tray on the middle rack of your oven and preheat it to 230C (210C fan or gas mark 8). Pour water into a small roasting pan and set it on the bottom oven rack to generate steam during baking. Steam helps create a beautifully crisp, blistered crust.
- 6Carefully take the hot baking tray out of the preheated oven. Dust the surface with a little flour and gently invert the dough out of the basket directly onto the hot tray.
- 7Score the top of the loaf a few times using a very sharp knife or razor blade. Scoring controls how the bread expands in the oven so it doesn't tear randomly. Bake for 35 to 40 minutes until the crust turns a deep golden brown and the bottom sounds hollow when tapped. Transfer the baked bread to a wire rack and let it cool completely before cutting.
Notes
- Rising: Sourdough ferments slowly, so don't worry if the dough doesn't expand dramatically during the first 3-hour rise.
- Make ahead: For deeper flavor, opt for the overnight refrigerator rise instead of the second 3-hour room temperature rest.
- Patience: Let the bread cool completely before slicing. Cutting into hot sourdough can result in a gummy texture.
Recipe Details
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