BakingSourdough
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
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Nutrition values per serving
Calories
85 cal
Protein
3.2 g
Carbs
17.7 g
Fat
0.4 g
Fiber
1.7 g
Difficulty
Medium
Prep time
45 min
Cook time
40 min
Servings
18 servings
Ingredients
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Scale
for bread
240 g Wholemeal flour
160 g Bread flour
280 g cold water
80 g Active white sourdough starter
8 g 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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Guides that help with this recipe
The background behind the techniques in this recipe — for when you want to understand why it works, not just follow the steps.
- Guide
Sourdough Starter: The Complete Guide to Feeding, Hydration and Temperature
Everything you need to keep a starter alive at home: feeding ratios, hydration, temperature, which flour to use, and how to tell it is truly ready to bake with. - Guide
Dough Hydration: What the Number Means and How to Choose It
75% hydration, 60%, 100% - what that actually means, how to calculate it, why the same recipe behaves differently in your kitchen, and how to go wetter without the dough sticking to everything. - Guide
Pre-Ferments: An Introduction to Poolish, Biga, and Why They Are Worth It
What a pre-ferment actually is, how it upgrades flavour and texture, and how to choose between poolish and biga for the bread or pizza you want to bake.
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