Wheat Sourdough Bread

Who doesn’t like a simple, failproof sourdough wheat bread for everyday! Prepare your sourdough in the morning, knead the main dough in the evening, and bake the loaves the following morning. 

In order to achieve a strong sourdough, we mix in a little finely ground whole grain flour. This not only makes the sourdough more active, but also helps the main dough reach its working point more quickly. 

Recipe

For a dough weight of 1802g / 3 pieces, 600g each

Wheat Sourdough

Completely dissolve the starter in the water, then add the wheat and whole wheat flours and mix until there are no more lumps. Let it rise for 8-10 hours at 26-28°C.

Main dough

Instructions

• Dissolve the wheat sourdough in the water and mix in the wheat flour until no lumps are left.
• Cover the mixture and let it autolyze for 45 minutes. 
• Add the salt and mix it at a slow speed setting for 8-10 minutes. As soon as the dough starts to fall away from the side of the mixing bowl, knead the mixture for 1-2 more minutes at a fast speed. 
• Place the dough in an oiled container and fold it after 60 and 120 minutes.
• The dough will only be further worked once it has gained an additional 30-40% in volume.
• Divide the dough into three equally sized pieces and fold each one into the middle from all four sides. Let the dough rest seam-side down for 20 minutes. 
• Finally, each piece of dough is turned over, folded from left and right into the center and then rolled from top to bottom with light tension (https://www.instagram.com/p/B9Q49oHpVsu/) 
• Place each shaped loaf seam-side down into a floured proofing basket.
• The final fermentation takes place in the refrigerator at 4-5°C for 12-18 hours.
• The shaped loaves are baked in a preheated oven at 245°C with plenty of steam. After an initial 5-minutes of baking, lower the oven temperature to 230°C and bake until well browned.
• Total baking time c. 30-35 minutes