Fifty-Fifty Whole Wheat Sourdough Bread

Step 1

(12:30 p.m.)In a small container, mix the Levain ingredients and keep it at a warm temperature for 3 hours.

Step 2

(1:30 p.m)In a medium mixing bowl, add the 453g whole wheat flour, 214g medium-protein bread flour, 238g high protein flour, and 634g water and mix until no dry bits remain. Cover the bowl and let rest for 2 hours.

Step 3

(3:30 p.m.)To the mixing bowl holding your dough, add the levain and a splash of water. Mix thoroughly and strengthen the dough for about 4-5 minutes. Add the salt, another splash of water, and mix until incorporated. Strengthen the dough further if necessary until it’s elastic and smooth. Transfer the dough to a bulk fermentation container and cover.

Step 4

(3:40 p.m. to 7:10 p.m.)This dough will need 5 sets of stretch and folds during bulk fermentation, at 30-minute intervals.

Step 5

(7:10 p.m.)Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 20 minutes, uncovered.

Step 6

(7:30 p.m.)Shape each piece of dough into a round (boule) or oval (batard) and place the dough in proofing baskets.

Step 7

(7:35 p.m. to 9:00 a.m. the next day)Cover proofing baskets with reusable plastic and seal shut. Then, place both baskets into the refrigerator and proof overnight.

Step 8

(The next day, bake at 9:00 a.m.)Preheat your oven with a baking surface or combo cooker/Dutch oven inside to 450°F (230°C).