Soft Whole Wheat Sourdough Bread (Light)
This soft and chewy whole wheat sourdough bread features 30% wheat flour, olive oil, and a bit of honey or sugar. This earthy bread has a rich, nutty flavor that makes irresistibly toast!
Equipment
- 1 Large Mixing Bowl
- 1 Spatula
- 1 Dutch Oven
Ingredients
- 350 grams water
- 50 grams active sourdough starter
- 14 grams olive oil 1 tbsp
- 150 grams whole wheat flour
- 350 grams white flour all purpose or bread
- 12 grams sugar 1 tbsp, can sub honey
- 8 grams salt 1.5 tsp
Instructions
- Combine the water, sourdough starter and olive oil and whisk well. Add in the whole wheat flour, white flour, sugar and salt. Combine with a spatula until a rough ball forms. Cover with a damp tea towel and let sit for 40-60 minutes.
- Perform the first set of stretch and folds by pulling up one side of the dough then folding it over the dough, repeating until you have gone all the way around the dough. Repeat until the dough is smooth and elastic. Cover and let the dough sit for 30 minutes.
- Repeat 2-3 more sets of stretch and folds.
- Set the dough in a warm place and let it bulk ferment for 8-10 hours or until doubled in size.
- Shape the dough by folding the four corners of the dough in and coaxing it into a ball shape.
- Set the dough back in the banneton or a floured bowl and place in fridge for one hour. Line a Dutch Oven with parchment paper.
- Optional: Move dough to freezer 30 minutes prior to baking for easier scoring.
- Preheat oven to 450 degrees. Score the dough and place it in the cold Dutch Oven. Bake for 25 minutes, remove the Dutch Oven lid and bake for an additional 20-25 minutes or until the bread is golden brown. Let rest for at least one hour before slicing.
Notes
You do not need a whole wheat starter to make this bread recipe.
The rise time of your dough will greatly depend on the temperature of your home.
Stretch and folds help the dough develop a strong gluten network, but technically you do not have to do them. If you do not finish all of the sets of stretch + folds your bread will turn out just fine.
I have made this recipe with both AP flour and bread flour. If you use bread flour your dough will have a higher protein content.
Temperature will affect the rise time of your dough. I typically leave my bread in a warm spot in my kitchen where the temperature is around 72 degrees F. The timeline in this recipe is based off of that temperature.
Tried this recipe?Let us know how it was!