2-Stage Wheat Sourdough Bread

This wheat bread is a moist sourdough with a magnificent crust and fine flavor. The bread has a pleasantly mild taste thanks to the sourdough process, and it’s a wheat bread you can truly count on. Beginners shouldn’t shy away from making this bread, since the dough is easily workable and the final result is really delightful. 

1. Recipe with yeast water:

Wheat sourdough stage 1:

  • 120g Spelt flour type 630
  • 130g Active yeast water (See instructions here)

Dough temperature (DT): 28-30°C  Maturation time (RT): 8 hours

Wheat sourdough stage 2:

  • 250g Sourdough stage 1
  • 240g French flour T65
  • 280g water

Dough temperature (DT): 28-30°C Maturation time (RT): 4-5 hours

Main dough:

  • 770g Sourdough stage 2
  • 160g French Flour T65
  • 120g French Flour T80
  •   70g water
  •   14g salt

Dough temperature (DT): 25-27°C Maturation time (RT): 3 hours

2. Recipe from Wheat Sourdough Starter:

Sourdough Stage 1:

  • 25g Starter 
  • 90g Spelt flour type 630
  • 95g Water

Dough temperature (DT): 28-30°C Maturation time (RT): 12 hours

Sourdough stage 2:

  • 210g Sourdough (stage 1)
  • 250g French flour T65
  • 300g water

Dough temperature (DT): 28-30°C Maturation time (RT): 4-5 hours

Main dough:

  • 760g mature sourdough
  • 200g French flour T65
  • 150g French flour T80
  • 125g water
  •   15g salt

Dough temperature (DT): 25-27°C  Maturation time (RT): 3 hours


  • Briefly mix sourdough, water and flour and then let sit covered for 30 minutes.
  • Add in the salt and mix slowly for 7-8 minutes. After this phase, the dough should pull away cleanly from the slide of the mixing bowl. In order to further strengthen the gluten structure, the dough is kneaded again quickly for half a minute (Careful: DO NOT overknead!)
  • Place the dough in an oiled tub and let it rise 3 hours (fold twice during the process).
  • After the rise, form the dough into a round loaf and place it in a floured proofing basket.
  • To achieve a stronger bread aroma, the dough proofs in the refrigerator at 4°C for 12-15 hours. 
  • Bake the loaf at 250°C with strong steam (before placing in the oven, score the bread as desired. This relaxes the bread tension and leads to a more controlled rise in the oven!)
  • After the first 15 minutes, turn the oven down to 235°C and bake until well browned. (baking time c. 40-45 minutes)