60% Whole Wheat Sourdough Bread
Sourdough bread 60% whole wheat homemade version, easy to prepare, and delicious. 85 kcal and 3.2 grams of protein for one slice out of 18
85 cal
3.2 g
17.7 g
0.4 g
1.7 g
Medium
Prep time
45 min prep
Cook time
40 min
Servings
18 servings
Ingredients
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for bread
240 gram Wholemeal flour
160 gram Bread flour
280 gram cold water
80 gram Active white sourdough starter
8 gram salt
Method
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for bread
Autolyze the flour and water and let it rest for half an hour.
Add the active sourdough starter and knead seriously until it is completely absorbed and the dough begins to build and become elastic.
Add the salt and leave for a few more minutes until the dough looks uniform, stable and passes the window test.
Let the dough rest and make folds as needed along the bulk, until it almost doubles in volume and feels alive, plump and airy.
Transfer to a shape, shape into a loaf and let it rise again in a basket or a lined bowl.
Put in the fridge overnight to stabilize the loaf before baking. If necessary, you can also freeze for an hour before entering the oven.
Bake for 15 minutes at 275°C and another 20-25 minutes at 230°C until the loaf is brown and nice.
Wait at least two hours before slicing.
Some important tips
If the dough feels too dry during the assimilation of the sourdough starter, you can add very little water and help it open up.
The folds should be done according to the feel of the dough and not just according to the clock.
Waiting before slicing is important to get a stable crumb and not crush the bread from the inside.
Small tips that make a difference
- The higher the whole wheat percentage, the more water the dough absorbs — do not panic if it feels sticky at first.
- Chilling the dough before scoring gives a clean cut and a better oven spring.
- Cool the loaf completely before slicing, otherwise the crumb gums up.
Frequently asked questions
- What is the difference between 60% and 50% whole wheat?
- A higher whole wheat percentage gives a deeper, more aromatic flavour, but also a slightly tighter crumb and a shorter proofing time.
- Can I use commercial yeast instead of sourdough starter?
- You can, but it is no longer sourdough. The tangy flavour and elastic crumb come specifically from the slow fermentation of the starter.
- How do I keep the bread fresh?
- In an airtight container at room temperature for up to 3 days, or sliced and frozen for up to 2 months. Toast frozen slices straight from the freezer.
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