Honey Wheat Sourdough Bread
Equipment
- 1 large mixing bowl
- 1 Medium bowl
- 1 kitchen scale or measuring cups and spoons
- 1 wooden spoon or dough whisk
- 1 bench scraper (optional but helpful)
- 1 proofing basket or medium bowl lined with a clean towel
- 1 Dutch oven with lid or baking stone + steam pan
- 1 sharp knife or lame for scoring
- 1 wire cooling rack
Ingredients
- 150 gram active sourdough starter 100% hydration
- 300 gram warm water about 80–85°F
- 40 gram honey
- 250 gram bread flour
- 200 gram whole wheat flour
- 9 gram fine sea salt
- 15 gram olive oil or melted butter optional; plus extra for greasing
- 10 gram additional flour for dusting
Instructions
- In a large mixing bowl, whisk together the active sourdough starter, warm water, and honey until mostly dissolved.
- Add the bread flour and whole wheat flour to the bowl and mix with a spoon or dough whisk until no dry spots remain and a shaggy dough forms.
- Cover the bowl and let the dough rest (autolyse) for 30–45 minutes at room temperature.
- Sprinkle the salt over the dough, add the olive oil or melted butter if using, and squeeze and fold the dough with your hands until the salt and fat are well incorporated.
- Begin bulk fermentation by covering the bowl and letting the dough rest at room temperature for 3–4 hours, performing 3–4 sets of stretch-and-folds every 30 minutes during the first 2 hours.
- After the final stretch-and-fold, let the dough continue to rise undisturbed until it has grown by about 50–75% in volume, looks smoother, and shows bubbles at the surface and edges.
- Lightly flour your work surface, gently turn out the dough, and let it rest for 10–15 minutes to relax.
- Shape the dough into a tight round or oval loaf by folding the edges toward the center and then tightening the surface against the work surface.
- Generously flour a proofing basket or towel-lined bowl, then place the shaped dough seam side up into the basket.
- Cover and proof the dough at room temperature for 1–2 hours, or refrigerate for 8–12 hours for a cold retard and deeper flavor.
- About 30–45 minutes before baking, place a Dutch oven (with lid) into the oven and preheat to 475°F (245°C).
- When ready to bake, carefully remove the hot Dutch oven, gently invert the dough onto a piece of parchment or directly into the pot so it is seam side down.
- Score the top of the loaf with a sharp knife or lame to allow controlled expansion in the oven.
- Cover with the lid and bake for 20 minutes at 475°F (245°C).
- Remove the lid, reduce the temperature to 450°F (230°C), and bake for another 18–22 minutes until the crust is deeply golden brown and the loaf sounds hollow when tapped on the bottom.
- Transfer the baked loaf to a wire rack and let it cool completely for at least 1–2 hours before slicing.
Notes
For best results, use an active, bubbly starter that has peaked within the last few hours, and adjust water slightly if your whole wheat flour absorbs more or less moisture. Maintaining dough temperature around 75–78°F helps produce consistent fermentation, so in a cool kitchen extend bulk time, and in a warm kitchen shorten it. A long cold proof in the refrigerator will improve flavor and make scoring easier, while baking in a preheated Dutch oven traps steam to achieve the best oven spring and crust. If the crust darkens too quickly, tent the loaf loosely with foil, and always allow full cooling so the crumb can set and avoid gummy slices.
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