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Rustic Wholemeal Sourdough Bread
A crackling crust and a chewy, tangy crumb make this rustic wholemeal sourdough worth the wait. Combining strong white and wholemeal flours gives the dough a hearty, complex flavor that develops beautifully during a slow fermentation. You'll love how the deep, yeasty aroma fills your kitchen while it bakes. It's exactly what you want for thick slices of morning toast or dipping into a warm bowl of soup.
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.