By Loaflo | Yield: 1 loaf (approximately 900g)
A step-by-step recipe for a wholesome sourdough bread made entirely with whole wheat flour using a simple no-knead method. This recipe guides beginners through mixing, fermentation, shaping, proofing, and baking, while keeping the dough easier to handle. Total time is about 24 hours (including an overnight rest), with roughly 15-20 minutes of active work.
Ingredients
- 500g Whole wheat flour (100% whole wheat; for better texture, use whole wheat bread flour if available)
- 375g Water (lukewarm (about 27°C/80°F))
- 10g Salt (fine sea salt or table salt)
- 100g Active sourdough starter (100% hydration; fed ~6-8 hours before use)
- 16g Vital wheat gluten (optional; improves gluten development in whole wheat dough)
Steps
Mixing and Autolyse
- In a large bowl, combine 500g whole wheat flour, 375g water, and 16g vital wheat gluten (if using). Mix until no dry spots remain. Cover and let rest for 45 minutes.
- After the autolyse, add 100g active sourdough starter and 10g salt. Gently fold the ingredients until fully incorporated, forming a shaggy dough.
The autolyse allows the whole wheat flour to fully hydrate and softens the bran, which aids in gluten development without intensive kneading. Adding the starter and salt after this rest ensures proper fermentation and improved dough structure.
Bulk Fermentation (First Rise)
- Cover the bowl with plastic wrap or a damp towel and let the dough ferment at room temperature for 3-4 hours.
- After about 2 hours, perform one gentle stretch-and-fold: lift one edge of the dough and fold it toward the center, then rotate the bowl and repeat once.
Bulk fermentation develops flavor and structure. The gentle stretch-and-fold reinforces the gluten network without the need for vigorous kneading, which is ideal for a no-knead method.
Shaping the Dough
- Lightly flour a clean countertop and gently tip the fermented dough onto it.
- Form the dough into a rough ball by folding the edges inward and let it rest for 20 minutes (bench rest).
- Perform a final gentle shaping to tighten the surface and form a smooth round loaf. Place the shaped dough into a lightly floured proofing basket or bowl with the seam side up.
Shaping creates surface tension which is essential for a good oven spring. The bench rest relaxes the dough, making the final shaping easier and helping the loaf hold its shape during the final rise.
Proofing (Second Rise)
- Cover the shaped dough and let it proof at room temperature for 1-2 hours until it appears visibly puffy.
- Alternatively, refrigerate the dough for 8-12 hours overnight for a slower proof; bake directly from the fridge if preferred.
Proofing is the final rise before baking, allowing the dough to relax and develop flavor. With whole wheat dough, the rise may be less dramatic, so look for a gentle puff rather than a doubling in size.
Baking
- Preheat your oven to 250°C (480°F) along with a Dutch oven or cast iron pot for 30-45 minutes.
- Transfer the proofed dough onto a piece of parchment paper and score the top with a sharp knife or bread lame to allow for expansion.
- Place the dough (with the parchment) into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
- Remove the lid, reduce the oven temperature to 230°C (450°F), and bake for an additional 20-25 minutes until the crust is deeply golden.
- Carefully remove the bread and let it cool completely on a wire rack for at least 2 hours before slicing.
Baking in a preheated Dutch oven traps steam, enhancing oven spring and creating a crisp crust. Scoring the dough directs the expansion during baking, while lowering the temperature later ensures the interior is fully baked.
Troubleshooting
- If the bread is too dense or doesn't rise well, ensure your starter is active and consider extending the bulk fermentation slightly.
- If the dough is overly sticky, reduce the water slightly next time or extend the autolyse to allow full hydration.
- If the loaf collapses or spreads too much, it may be over-proofed; shorten the final proof or proof in a cooler environment.
- If the bread tastes too sour, the fermentation may have been too long or too warm; adjust the fermentation time or temperature accordingly.
- If the crust is pale or the interior is gummy, the bread may be under-baked; ensure the oven is fully preheated and bake until the internal temperature reaches around 96°C (205°F).
