Whole Wheat Sourdough

Ingredients

• 350g whole wheat flour
• 150g bread flour
• 100g active sourdough starter
• 350ml water, room temperature
• 10g fine sea salt
• 2 tbsp extra virgin olive oil, for serving
• 1 tbsp rice flour, for dusting

Steps

1. 1

   1. Mix the flours and water together until no dry streaks remain, then rest covered for 45 minutes to autolyse.

2. 2

   2. Add the starter and salt, then work them in by squeezing and folding until fully incorporated. Perform 4 sets of stretch-and-folds every 30 minutes over 2 hours, then leave the dough to bulk ferment at room temperature until increased by 75% and visibly bubbly, about 4–6 more hours.

3. 3

   3. Turn the dough onto a lightly floured surface, pre-shape into a round, and rest for 30 minutes. Final-shape into a tight boule, dust with rice flour, and place seam-side up in a floured proofing basket.

4. 4

   4. Cover and refrigerate overnight, or up to 18 hours, for a cold proof.

5. 5

   5. Place a Dutch oven in the oven and preheat to 250°C (480°F) for at least 45 minutes. Score the cold dough with a lame or sharp knife in one deep arc, then bake covered for 20 minutes. Remove the lid and bake a further 20–25 minutes until the crust is deep mahogany brown.

6. 6

   6. Cool on a wire rack for at least 1 hour before slicing. Drizzle olive oil generously over the exposed crumb face before serving.