Rustic Whole Wheat Sourdough Bread

5 from 1 vote

This bread uses only freshly milled whole wheat flour for a delightfully nutty flavor.

Course Bread, Side Dish

Cuisine American

Keyword Easy Sourdough Recipe, Frehsly Milled Flour, Freshly Milled Flour, Sourdough, sourdough artisan bread, Sourdough Bread, Sourdough Starter

Prep Time 5

Cook Time 35

Overnight proof 8

Total Time 8 40

Servings slices

Calories 120kcal

Author Mary Rose

Frist thing in the morning, mix all the ingredients in a large mixing bowl until the dough comes together and is a smooth ball of dough.
Cover tightly and allow to rest for around 30 minutes. After 30 minutes, perform 4-6 sets of stretching and folding spaced 30 minutes apart.
After that, cover tightly and allow to rise for 3-5 more hours in a warm place until it becomes bubbly and airy. It doesn't exactly double, but, you will be able to tell it has risen.
Do not deflate the dough! Prepare a banneton basket by spritzing it with a bit of water and generously covering it with rice flour.
Gently turn the dough onto a lightly watered work surface. Pull all sides of the dough onto itself all the way around.
Turn the dough upside down and sprinkle with rice flour.
Place top side down in the banneton basket.
Cover tightly and move to the fridge overnight or up to 2-3 days before baking.
When ready to bake, preheat the oven with the dutch oven inside to 450 degrees F.
Once preheated, remove the dough from the fridge and turn the dough onto a piece of parchment paper and score with a lame or sharp paring knife. Being sure to score deep enough for expansion.
Bake with lid on for 20 minutes and lid off for an additional 15 minutes or until deeply golden brown.
Allow cool completely before slicing.

Store bread in a bread bag or airtight container on the counter for 3-4 days.

Freeze in freezer safe bag for up to 3 months.