Over the last couple years, my sourdough bread has evolved. My pioneer sourdough bread was my go-to for a long time but now I have a new recipe and method that I use and I wanted to have an updated version on my blog! This version takes a little more hands on time but isn’t as dense as the pioneer sourdough bread.
I’ve always been one to use high amounts of whole wheat. This means that the bread isn’t always the lightest or fluffiest but it is healthy and filling. This recipe can be adapted to use almost any whole wheat flour. I’ve used hard red wheat, hard white wheat, and spelt flour. When I use spelt flour, I use 50 grams less water.
I apologize if my recipe is hard to understand, recipe lingo and writing is not my strong suit. If you get stuck or something doesn’t make sense, leave me a comment on this post and I’ll try my best to explain.
I’ve been making sourdough bread consistently 2-3 times a week for 7 years now! We love it. I hope you enjoy this method and recipe.
PS. I updated this recipe 2/4/2022, adjusting times in between stretches and folds. In winter a longer time is better, about 2 hours, I previously did it more often and every thirty minutes. This new method has had better results for me. But keep in mind if your home is warm in summer you made need to adjust the time to a lesser amount since the dough will develop faster with high room temperature.
700 grams water + 30 grams (I mix the smaller amount with the salt and add it later) Chlorine free water is best. If doing spelt bread do 650 grams water + 30 grams water [2024 Edit: I now use 800 grams water for a more artisan type bread with larger holes.]
Instructions
Start with sourdough leaven that has been fed 8 hours before and risen completely. Add 200 grams sourdough starter to a large bowl.
Add wheat flour, all purpose flour, and water in the same bowl as the sourdough starter.
Mix until it comes together.
Let this mixture sit for 1 hour
Mix together the 30 grams water and 20 grams salt in a small bowl or cup.
Add to the dough and fold in. Pull from the outside of the dough ball, stretch and fold into the middle. Do this until the salt is incorporated. I go all the way around the dough ball, stretching and folding and then once it's done I flip it over so it looks like a smooth round ball. Then cover the bowl so the bread doesn't dry out.
Let sit 2 hours. Do another stretch and fold session of the dough. Cover.
Let sit 2 hours. Do another stretch and fold session of the dough. Cover. After the time is up, this time put a little flour on the counter and place the dough on it.
Split into two dough balls. A bench knife works best for this job. And stretch and fold them into round balls.
Let sit on counter with a towel over them for 1 hour.
Stretch out each dough ball into a rectangle shape. Then, fold the top down a third, the bottom up a third, and then it forms a long folded log, sort of like a hot dog shape. Or the way you would fold a letter in an envelop. At this point the way you fold it again depends on what your bread pan looks like. For a round loaf, fold in thirds again pulling the short sides in so it resembles a hamburger shape. For a longer loaf, tuck in the shorter ends just enough so it fits your loaf pan.
Lightly flour your bread pan or proofing basket with rice flour or cornmeal.
Put in a proofing basket to rise for artisan bread or if your doing a sandwich bread it would go directly in the pan you cook it in.
Place proofing baskets with bread in a refrigerator for 12 hours or overnight. At this step I've been keeping them uncovered in the refrigerator.
Preheat oven to 450ºF for artisan bread. About 30 minutes before cooking place your pan in the the oven to warm up.
Preheat oven to 350ºF for sandwich bread.
Artisan Bread: Flip loaf from proofing basket into the hot bread pan and score the loaf. Place on lid and cook 450ºF with the lid on for 30 minutes. After the time is up, remove the lid, turn the temperature down to 350ºF and cook for another 15-20 minutes.
