This sourdough loaf is quicker than most and turns out beautiful every time!
It is the perfect loaf for those that don’t enjoy the sour flavor of a long fermented sourdough loaf, but want to avoid using commercial yeast.
I learned the method for this loaf from Mark Bittman. You can get his cookbook here.
I hope you’ll enjoy it!
Simple Whole Grain Sourdough Bread
Simple sourdough made with 100% freshly milled wheat.
Ingredients
- 300 grams of fed sourdough starter
- 250 grams of hard wheat, milled
- 138 grams of water
- 7 grams of salt
- Water for the folding
Instructions
- The morning before, add 100 grams of sourdough starter, 100 grams of hard wheat, and 100 grams of water. Let rest on counter overnight (8-12 hours). This is your 300 grams of starter.
- In the morning, combine the 250 grams of wheat flour, and 138 grams of water to your starter. Combine until most of the flour is absorbed. Add teaspoonfuls of water IF needed. Cover and rest 1 hour.
- Remove cover and season with salt. Mix it through by folding with wet hand. Cover and rest 15 minutes.
- Start stretch and folds. Use fingers to dimple the dough flat. Fold each side in one at a time, using wet hands for each fold. Do not make them so wet that rhe dough forms a milky residue. Cover and let rest 30 minutes. Repeat 3 more times for a total of 4 folds in 2 hours.
- Transfer dough to a Dutch over lined with parchment paper. Cover and rest 20 minutes.
- Remove cover, sprinkle with flour and score.
- Place in a cold oven, covered. Set temperature to 485°F for 30 minutes.
- Remove from oven and turn the temperature down to 400°F. Take bread out of the Dutch oven and place it directly on the oven rack. Bake another 15-20 minutes or until internal temperature reaches 200°F.
- Turn off oven and enjoy!