- 350 grams of wheat flour (you can use a mixture of whole wheat and wheat flour)
- 200 grams of active sourdough starter
- 250-300 ml of water (adjust as needed for dough consistency)
- 2 teaspoons of salt
Wheat bread preparation
In a large mixing bowl, combine the bread flour, active sourdough starter, and water. Mix well and let it rest for 20-30 minutes.
Sprinkle the salt over the dough and knead it for about 10 minutes until it becomes smooth and elastic. Cover the proofing bowl with a cloth and let the dough rise in a warm spot for about 4-6 hours, or until it has doubled in size.
Once the dough has risen, gently deflate it by folding it a few times onto itself. Shape it into a round or oval loaf. Place the loaf in a well-floured proofing basket. Cover the shaped loaf with a cloth and let it proof for another 2-3 hours, or until it increases in size and holds its shape well.
Preheat your oven to 220°C. If you have a baking stone or steel, place it in the oven to preheat as well. Before baking, you can score the top of the loaf with a bread lame to allow for controlled expansion during baking and create an attractive pattern. Carefully transfer the proofed loaf onto the preheated baking stone or dutch oven, or directly onto a baking sheet if you don’t have one. Bake for about 35-40 minutes, or until the crust turns golden brown and sounds hollow when tapped on the bottom.
Once baked, remove the bread from the oven and let it cool on a wire rack before slicing. This will allow the bread to set and retain its moisture.
Enjoy your freshly baked sourdough wheat bread with its delightful aroma, tangy flavor, and wholesome texture. It’s perfect for toasting, making sandwiches, or savoring on its own.