Whole Wheat Sourdough Bread Starter

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Whole Wheat Bread

Whole wheat sourdough bread starter

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This easy Overnight Whole meal Sourdough Bread can be made overnight or even in one day! It’s a mix and prove affair, with no kneading, no stretching, and no overnight cold ferment. The addition of whole meal flour adds a sponginess and nutty flavour that makes this loaf absolutely sublime.

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45min · 1 serving

This is what I used
• 200g whole wheat flour
• 200g T80 flour
• 50g whole wheat spelt flour
• 120g rye leaven ( 20g whole wheat sourdough starter, 50g water, 50g rye flour) prepared 13h in advance
• 330g water + 30g water

11g salt

Process:
• Mix all the flour with 330g water and leaven, then rest for 1h
• Add salt and the remaining 30g of water, mix, then rest for 1h
• Perform 4 sets of coil folds( the first 2, 30 minutes apart, the last 2, 1h apart)

Final shape, then let the shaped dough room proof for another 1h and 30 minutes

Room temperature: 24-25°C

Baked for the first 20 minutes at 250°C with steam and bottom heat only, then 25 minutes at 220-230°C without steam.

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🅡🅔🅒🅘🅟🅔 ♡ (Working temp of ~25C) 300g Bread Flour 50g Whole-wheat Flour 265g Water 7g Salt 70g Levain @shebakesourdough

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This Whole Wheat Sourdough bread is hands free, no knead, and really easy to make. The crumb is soft, pillowy and bouncy, and the crust is golden and crisp.

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