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Honey Whole Wheat Sourdough Bread
Ingredients
Equipment
- Large mixing bowl
- Clean bowl and dish cloth or towel for proofing
- Spatula
- Parchment paper
- Dutch oven with lid
- Kitchen scale (for precise measurements)
For the Starter:
- 114 g active sourdough starter
For the Dough:
- 54 g coconut oil (between ¼ and ⅓ cup)
- 80 g honey (¼ cup)
- 252 g water (1 ¼ cups)
- 262 g white whole wheat flour (regular or pastry)
- 262 g bread flour (you can use more white whole wheat flour but loaf will be denser)
- 9 g salt (1 ¼ tsp)
- Any seasonings/mix-ins (e.g., 1 tbsp rosemary, 1 tsp garlic powder)
- 1/4 cup uncooked rice (to prevent the bottom of the loaf from burning)
Instructions
Prepare the Starter:
- Feed your sourdough starter in a glass jar or bowl.
- Place it in the oven with the light on.
- When the starter has doubled and is bubbly and active, you’re ready to make your bread.
Mix the Initial Dough:
- In a large mixing bowl, combine 54 g coconut oil, 80 g honey, 254 g warm water, 262 g white whole wheat flour, and 114 g active sourdough starter.
- Mix until just combined.
Add Additional Ingredients:
- Add 262 g of flour (bread flour for fluffier bread or white whole wheat flour) and 9 g salt.
- Add any seasonings or mix-ins if desired.
- Mix until the dough forms a shaggy mass.
Rest the Dough:
- Cover the bowl with a damp cloth and let it sit for 20 minutes.
Folding Process:
- Perform a total of 5 folds, allowing 20 minutes between each fold.
- Example schedule:
- First fold: 1:00 PM
- Second fold: 1:20 PM
- Third fold: 1:40 PM
- Fourth fold: 2:00 PM
- Fifth fold: 2:20 PM
- To fold, use wet hands and rotate the bowl 90 degrees each time, folding the dough 4 times per session.
Fermentation:
- After the final fold, re-moisten the cloth and cover the dough.
- Allow it to ferment and rise for 6-8 hours.
Shaping the Dough:
- Flour the top of the dough and gently loosen it from the bowl using a spatula.
- Flour your countertop, then turn the dough out onto it.
- Shape the dough by folding the corners/sides in and pinching them together on top.
- Flip the dough over, smooth side up, and gently shape it into a round.
Prepare for Proofing:
- Line a clean bowl with a towel and generously flour the towel.
- Place the dough, pretty side down, into the bowl. Sprinkle more flour on top and cover with a damp towel.
Refrigeration Options:
- Option 1: Refrigerate for 1 hour while preheating your Dutch oven in the oven at 500°F.
- Option 2: Refrigerate overnight (up to 48 hours).
Baking the Bread:
- If Refrigerated Overnight: Pull the dough out of the fridge and let it sit, covered, at room temperature for 1 hour while preheating the oven with the Dutch oven inside to 500°F.
- Place parchment paper on the counter, lightly flour it, and turn the dough out onto it, ugly side down.
- Score the top of the loaf.
Baking:
- Remove the preheated Dutch oven from the oven and sprinkle a thin layer of rice on the bottom to prevent the bottom of the loaf from burning.
- Place the dough with parchment paper inside the Dutch oven.
- Lower the oven temperature to 450°F and bake with the lid on for 25 minutes.
- Remove the lid and bake for an additional 18 minutes until golden brown.
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