Wheat Sour Dough Bread

Ingredients

• 20 g Sourdough starter (wheat sourdough)
• 430 g lukewarm water
• 390 g whole wheat flour
• 150 g wheat flour type 550
• 10 g salt

Instructions

1. 1.

   Whisk the sourdough starter with 40 g lukewarm water. Add 40 g whole wheat flour, stir well and let rise in a covered glass for 3–6 hours at room temperature; the volume should roughly double.

2. 2.

   About 30–60 minutes before the starter is ready, prepare the autolyse: mix 360 g lukewarm water with type 550 wheat flour and the remaining whole wheat flour, then lightly knead. Let rest covered at room temperature. Afterward add the ripe starter to the autolysed dough, knead well by hand. Dissolve salt in 30 g lukewarm water, add to the dough and work it in. Knead for 5 minutes by hand or with a mixer, then rest for 5 minutes. Repeat this kneading cycle two more times.

3. 3.

   Moisten a baking dish with wet hands, place the dough inside and cover; let rest in a warm spot for 30 minutes. Then stretch and fold the dough with wet hands: grab the center, pull up, and fold the hanging ends inward. Rotate the dish and repeat. Rest the dough three more times for 30 minutes each, then stretch and fold again. Finally let it rise in the baking dish for another 1½ hours.

4. 4.

   Gently transfer the dough onto a lightly floured work surface. Fold the sides in toward the center, brush off excess flour with a brush. Roll the dough tightly from bottom to top, then place it seam‑side up into a floured, round proofing basket. Cover with a plastic lid or cling film and refrigerate for 12 hours or overnight.

5. 5.

   On the next day, transfer the loaf onto parchment paper, tap off any excess flour from the surface. Score the loaf diagonally with a sharp knife. Bake in a preheated oven (with stone and steam or a hot cast‑iron pot) at 250 °C (fan‑less recommended) for 35 minutes; if using a cast‑iron pot, cover it. Remove the lid and bake an additional 5–10 minutes until done. Cool the bread on a wire rack.