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Wholemeal Sourdough
Baking a fresh loaf of wholemeal sourdough bread fills the kitchen with a rich, yeasty aroma. This rustic loaf combines strong white and wholemeal flours to create a hearty, flavorful dough. The slow fermentation process develops a deep, tangy taste alongside a chewy crumb and a beautifully crisp crust. It is perfect for cutting into thick slices for morning toast or serving alongside a warm bowl of soup.
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. Sourdough ferments slowly, so do not worry if the dough does not expand dramatically during this time.
- 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 for a few moments 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.
- 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. 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.