Simple Wholewheat French Flour Sourdough Bread
A simple recipe for a wholewheat loaf using French flour
Equipment
- 1 large bowl
- 1 digital scales
- 1 dough hook (optional)
- 1 banneton
- 1 lame
- 1 baking tray
- 1 shallow saucepan
Ingredients
- 120 g sourdough starter bubbly and active
- 350 g warm water
- 500 g French organic wholewheat flour (T110)
- 10 g salt
Instructions
- The night before:Feed your starter 1:2:2 (for example 30g starter, 60g flour, 60g warm water). Leave to rise in a warm spot until you are ready to put the dough together the next morning.
- The next morning: Mix your doughAdd all of the ingredients to the bowlUse your hands to mix the dough, or a dough hook. Alternatively, you can use a stand mixer with the dough hook.You should end up with a shaggy dough. Don’t worry, it is totally normal! Cover the bowl and rest for 30 mins.
- With wet hands, perform stretch and folds until you feel resistance from the dough. Cover and rest for 30 mins.
- Perform 3 series of coil folds every 30 mins. You should end up with a nicely shaped coil of dough in the middle of your bowl by the end of the 3rd coil fold.
- Bulk fermentationCover and leave your dough to rise until it has increased by approximately ⅔.
- ShapingShape your dough in your preferred way and place in a linen-lined banneton in the fridge for 8 hours, overnight, or until ready to bake.
- The next day:BakingPreheat your oven to 240° with a shallow saucepan in the bottom. Boil a kettle of water.
- Remove dough from fridge, turn out onto baking tray and score. Place in the centre of the preheated oven.Pour boiling water from the kettle into the shallow saucepan in the bottom of the oven.Turn the oven down to 230° and bake for 20 mins
- After 20mins, remove saucepan from the bottom of the oven and continue baking for 10 mins.
- Remove from oven and leave to cool for at least 45 mins before slicing.