At a Glance
A dense-but-open whole-wheat sourdough with a nutty flavor and durable crumb. Long, controlled fermentation and proper hydration reduce gummy texture and improve shelf life [1][2].
Not suitable if:
- • You haven't maintained a starter → create a starter
- • You need an ultra-light white crumb → try a white bread recipe
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Large Mixing Bowl
Plenty of room for sticky whole-wheat dough during bulk fermentation
Banneton Proofing Basket
Shapes the loaf and supports high-hydration whole-grain dough
Dutch Oven
Creates steam for thinner, well-caramelized crust
Dough Scraper
Makes handling sticky whole-wheat dough much easier
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Ingredients
Weigh all ingredients on a kitchen scale. Whole-wheat hydration is critical: measure precisely to avoid a gummy crumb [1][2].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Whole wheat flour (fresh-milled or stone-ground) | 500g | 100% | Higher absorption than white flour |
| Water | 400g | 80% | Use room temperature water; hydrate fully for an open crumb [1] |
| Active sourdough starter (100% hydration) | 125g | 25% | Peak activity 4-6 hours after feeding depending on temperature |
| Salt | 12g | 2.4% | Adjust to taste |
| Vital wheat gluten (optional) | 10g | 2% | Helps structure for very whole-grain doughs |
Schedule
Weekend Version
Start in the morning, bake in the late afternoon
Weekday Version
Prepare overnight in the fridge, bake next evening
💡 Tips
- If dough rises too fast at room temperature, retard in the fridge to preserve flavor and structure [1]
- Shaped dough can be kept in the fridge up to 48 hours; longer cold proofing increases acidity and helps with crumb set [2]
Step by Step
Autolyse
Combine whole wheat flour and water in a large mixing bowl. Mix until hydrated and no dry spots remain. Rest 30–60 minutes. Autolyse allows enzymes to start breaking down bran and starches, improving extensibility and crumb [1][2].
⏱ 30-60 minutes
Mix starter and salt
Add active starter and salt to the autolysed dough. Mix using a dough scraper and folding until evenly incorporated. Rest 10 minutes and repeat a couple of folds to develop structure gently.
⏱ 10-15 minutes
Bulk fermentation with folds
Perform bulk fermentation at 21–24°C. Do 3 sets of stretch-and-folds in the first 90 minutes at 30–45 minute intervals. Use a dough scraper to move dough; this builds gluten without overworking bran particles.
⏱ 3-4 hours (varies)
Pre-shape and bench rest
Turn dough onto a lightly floured surface. Pre-shape into a round or oblong using a dough scraper. Let rest 15–20 minutes to relax the gluten.
⏱ 15-20 minutes
Final shape and proof
Shape gently and place seam-side up in a floured banneton. Proof at room temp 1.5–2 hours or retard in fridge 12–48 hours. Cold proof increases acidity and firms the crumb so it bakes through without gummy center [2].
⏱ 1.5-2 hours room temp or 12-48h fridge
Bake
Preheat oven to 250°C/480°F with your Dutch oven inside for 30–45 minutes. Turn loaf onto parchment paper, score with a bread lame, place in Dutch oven with lid on. Bake 15 minutes with lid, then remove lid and bake at 200°C/400°F until crust is well browned (35–45 more minutes). Check internal temperature with an instant-read thermometer: 96–98°C / 205–208°F.
⏱ 50-65 minutes
Cool
Use oven mitts to remove loaf and cool on a rack for at least 2 hours. Cutting too early causes a gummy crumb due to incomplete starch setting — patience improves texture [1][2].
⏱ 2+ hours
Tips & Variations
Variations
With seeds
Add 80g mixed seeds (sunflower, flax)
→ Adds texture and improves crumb stability
Honey-sweetened
Add 1 tbsp honey to dough
→ Subtle sweetness, faster browning
Higher hydration (open crumb)
Increase water to 420g (84%)
→ More open crumb but harder to handle
Pro Tips
- 💡 Always weigh on a kitchen scale — whole-grain flours vary in density [1]
- 💡 If crumb is gummy, increase bake time or cold-proof longer to allow full starch retrogradation during cooling [2]
- 💡 Slice next day with a serrated bread knife for clean slices and improved flavor
Common Issues
Common problems with whole-wheat sourdough and quick solutions:
Storage
Bread box or bag
4-6 days
Store whole loaf cut side down to retain moisture
Kitchen towel
3-4 days
Use linen to avoid trapping too much moisture
Freezing
3 months
Slice before freezing and toast directly from frozen
⚠️ Avoid fridge storage — it accelerates staling via starch retrogradation; cold proofing is different and used before baking [2]