Fluffy, Crusty, and Nutty: The Secret to Whole Wheat Sourdough That Doesn’t Crumble

Making bread at home instead of buying one in local bakeries has become a global trend in recent years and isn’t yet ready to lose in its popularity.

Following many celebrities’ suit, people across the world have mastered their skill of baking all kinds of bread, with the sourdough bread also becoming a popular option. The latter is often considered a better choice for those sticking to healthy lifestyle, so make sure you add this recipe to your to-do list.

For the sourdough: 7 g of wheat or rye starter, 20 g of water, 40 g of white wheat flour (highest or 1st grade).

Mix, cover, and leave for 8-10 hours at a temperature of about 20°C. I put the starter out in the morning, so by evening it was ready, and I mixed the dough overnight.

For the starter: 60 g of sourdough starter, 70 g of white wheat flour, 5 g of coarse rye flour (you can replace it with rye breadcrumbs), 40 g of water.

Mix and stir the dough until it forms a smooth ball, then leave it to rise in a slightly oiled container, covered with plastic wrap to prevent it from drying out, for 8-10 hours at 20-22 degrees.

For the dough: the entire starter, 317 g of water, 170 g of white wheat flour, 250 g of whole wheat flour, 11 g of salt.

Knead a soft dough until it becomes smooth, elastic, and non-sticky.

Fermentation takes 2.5 hours. After an hour of fermentation, fold the dough into a ball.

Place the finished dough on a work surface greased with vegetable oil or sprinkled with flour. Round it and let it rest for 15-20 minutes, covering it with plastic wrap, a towel, or a bowl so that the dough does not dry out.

Form a round or oval loaf and place it in a basket or on a floured towel to rise. Rising time is about an hour at approximately 27°C, it may vary depending on the room temperature. At the very beginning of the rising process, turn on the oven (at 230°C) so that it warms up well

Place the risen dough on a peel and make a cut. Bake for the first 15 minutes with steam (under a lid), then reduce the steam and lower the temperature to 200°C.

Let the bread rest for at least a couple of hours, until warm.