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This dark and nutritious whole wheat sourdough bread is made of purely whole wheat flour, water, salt and leaven. The result is a rustic and flavorful loaf with a nutty aroma and a soft and moist crumb.
Let’s get started!
- Active sourdough starter - Whole Wheat Flour - Water - Salt
For the autolyse, mix flour and water and let it rest for 2 hours. Then, add the leaven and salt to the autolyse dough. Let it proof in a warm spot for 3- 4 hours.
Shape the dough into a boule and place it in a round banneton. Let it proof overnight in the fridge.
The next morning, bake the bread in a dutch oven for 25 minutes at 230° C. Then, finish baking uncovered for another 15 minutes. Let cool completely before slicing.