Recipe for sourdough bread 60% wholemeal flour

Autolyze the flour and water and let it rest for half an hour.

Add the active sourdough 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 square and give additional rise 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 degrees and another 20-25 minutes at 230 degrees until the loaf is brown and nice.

Wait at least two hours before deploying.

If the dough feels too dry during the assimilation of the sourdough, 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 spreading is important to get a stable crumb and not crush the bread from the inside.