Easy Sourdough Bread (Whole Wheat-ish)

This is my favorite sourdough bread: It’s high hydration, whole wheat(ish), and just so darn tasty. As far as sourdough recipes go, this is about as simple as it gets. Below, you’ll find video guidance for every step of the process. Let’s do this! 🍞🍞🍞🍞

Sourdough is often described as a journey. The more I make it, the more this sentiment becomes a truth. For the past few years, I’ve been tinkering with various sourdough recipes, and though I can’t say I won’t stop tinkering, this is the current snapshot of my sourdough journey.

These are the characteristics I like in a sourdough boule:

• high hydration (at least 75%)
• whole wheat-ish
• crusty but not super crusty
• nicely salted
• tangy though not super sour

I’ve outlined the process below to create this type of loaf, which as far as sourdough recipes go, is on the simple side — there’s no kneading, no autolyse-ing, no pre-fermenting, no levain-ing, no fancy scoring.

It’s a little bit smaller than most sourdough boules, too, reasons for which I explain below. And as with all sourdough baking (and bread baking in general), it does take time, though the time is mostly hands off.

This post is organized as follows:

• Two Sourdough Fermentation FAQs
• Two Tips for Assessing Fermentation
• Whole Wheat Flour
• Roller-Milled vs. Stone-Milled Flour
• 75% Hydration
• Mixing Sourdough Bread
• Bulk Fermentation
• Shaping + Bench Rest
• Proofing Sourdough
• Scoring and Baking Sourdough
• The Best Way to Store Bread

2 Sourdough Fermentation FAQs

Two of the most frequently asked questions I receive about sourdough bread baking are:

1. How do I know when the dough has risen sufficiently and is therefore ready to be shaped?
2. How do I know if it has proofed sufficiently and is therefore ready to be baked?

If you are unfamiliar with sourdough baking, these two questions relate to two distinct phases of fermentation:

1. The first question relates to the bulk fermentation (the first rise), which takes place after the dough is mixed.
2. The second question relates to proofing (the second rise), after the dough is shaped.

One thing I have learned through troubleshooting with various people is that it’s very hard to put a timeline on these two phases. Sourdough is much more sensitive than yeast-leavened breads to the environment in which it is being baked.

The bulk fermentation for me in my cold Upstate New York kitchen often takes 12 hours regardless of the time of year. For someone baking in humid Hawaii, it may take 6 hours (or less! or more!). Similarly, the proofing phase may vary by many hours depending on the environment. Additionally, there are countless variables that affect fermentation: type of flour, water, salt quantity, strength of the starter, to name a few.

Yes, there are textural/visual cues to help discern when each phase of fermentation is complete, but it still can be hard to judge.

If you struggle with these assessments, I have two tips for you:

2 Tips for Assessing Sourdough Fermentation

Tip #1: Buy a clear, straight-sided vessel.

After my digital scale, my clear, straight-sided 4-qt Cambro (**this one is BPA-free!**) has become my most important tool when it comes to sourdough bread baking. Why? For two reasons:

1. Because it’s clear, it allows me to see when the dough is filled with bubbles and activity throughout — top, bottom, sides, etc.
2. Because it’s straight sided, I know exactly when the dough has risen sufficiently (roughly 50% increase in volume) and is therefore ready to be shaped. When dough rises in a bowl, it’s very hard to gauge how much the dough has grown.

If I could single out the biggest lesson I’ve learned in my sourdough baking journey, it’s this: Do not allow sourdough rise beyond double during the bulk fermentation.

Why? When sourdoughs rise for too long, the dough weakens. A weak, fragile dough is hard to handle and difficult to shape into a tight round, which in turn makes for a dense loaf. Most recently I shoot to shape the dough when it has increased by 50% in volume.

Tip #2. Use Your Refrigerator & Be Flexible

Because judging bulk fermentation and proofing can be tricky, you can use your refrigerator during both phases.

Using your fridge for the bulk fermentation:

If, for instance, you see your dough rising nicely but all of a sudden it’s 10 pm and you’re ready for bed, and you know if you let the dough continue to rise, it will be way beyond double in the morning, stick the vessel in the fridge. The following morning, take it out and let the dough rise at room temperature until it has nearly doubled or, as I advise more and more, increased by 50% in volume.

With sourdough baking, you have to be patient, and you have to be flexible with the timing.

Using your fridge for proofing:

Using my fridge for the proofing phase has been the biggest change in my sourdough process of late. Previously, after shaping the boule and placing it in a towel-lined bowl, I would transfer the dough to the fridge for 1 hour, then bake it. These days, I like to stick the shaped boule in the fridge for at least 12 hours, but ideally 18-24 hours. Why?

1. The extended cold proof creates a lighter, airier crumb.
2. A cold round of dough is so much easier to handle from scoring it to transferring it to the Dutch oven.

Whole Wheat Flour FAQ

In my email course, Foolproof Bread Baking, I receive a lot of questions about how to incorporate more whole grain flours into bread.

This is a tricky one to answer for me for two reasons:

1. I like white bread. A good loaf of bread for me has so much to do with texture. I love a pillowy, oily focaccia; a soft, squishy brioche bun; a ballooned, crisp-tender Neapolitan pizza. As soon as whole grain flour is entered into the mix, the texture changes, becoming heavier, denser.
2. Commercial whole wheat flour isn’t necessarily healthier than commercial white flour. Wait, what? Read on.

Roller-milled Flour vs. Stone-milled Flour

Without getting too far into the weeds, most of the commercial flour on the market is made from wheat that has been roller milled, meaning a roller mill has separated the wheat kernel into three parts: the endosperm, germ, and bran. White flour is made from the endosperm.

Whole wheat flour, similarly, is made from rolled-milled wheat: again, first the kernel is separated into three parts: the endosperm, germ, and bran; BUT then the germ and the bran are added back in various proportions. Much research shows that as soon as the wheat kernel is separated into the various parts, much of the nutritional value is lost — even when the bran and germ are added in after the fact.

So what’s the solution?

Stone-Milled Flour

Stone-milled flour, contrary to roller-milled flour, is flour made from wheat that passes through a stone mill, the process of which keeps the endosperm, bran, and germ together. Much research shows that keeping the components together preserves the nutritional value.

The rub with stone-milled flour? Stone-milled flour is more perishable due to the presence of both the bran and the germ, but the germ in particular, which is packed with vitamins, minerals, and fats, which can go rancid quickly.

The boon? Because the bran and germ are present in the flour, it’s also more flavorful.

Anything else to consider? Baking with stone-milled flours requires a little more finesse. Even a small amount of bran and germ in the mix makes for a denser loaf. Many millers offer high-extraction stone-milled flours — meaning stone-milled flours that have been sifted to remove some of the bran and endosperm. But even when you bake with high-extraction, stone-milled flour, the finished loaf, when made from 100% of this type of flour, will be very dense.

For this reason, I use at the most 25% stone-milled flour (100 g for this recipe), but preferably in terms of texture, 12.5% stone-milled flour (50 g for this recipe). 12.5% may seem like a tiny amount, but I am constantly surprised by how much flavor, texture, and color this small proportion of stone-milled flour offers to a loaf of bread.

In fact, I now prefer a partially whole wheat loaf to an all white loaf. The freshly milled, stone-milled flours offer so much flavor.

Where to Buy Stone-Milled Flour?

In the past few years, it has become easier to find stone-milled flour, and if you are up for it, you should seek out locally, stone-milled flour. Why? Because if you’re buying locally milled flour, you likely can find out how recently it was milled. Because stone-milled flour perishes more quickly than roller-milled flour, it’s best if you can find a local source, which will ensure it will be fresh. Note: Store stone-milled flour in the freezer if you don’t bake regularly.

Final note: I no longer buy commercial whole wheat flours. I buy commercial white flours: King Arthur Flour’s all-purpose flour and bread flour are staples. I find locally milled stone-milled flours at a local co-op, Honest Weight Food Co-op, and I also order online from various sources. Here are a few I love:

• Cairnspring Mills
• Anson Mills
• Community Grains

Finally: Here’s a great resource if you’re interested in learning more about wheat and flour: The Bread Lab. Also, Dan Barber’s The Third Plate was eye opening.

75% Hydration

Standard sourdough recipes often call for 500g of flour per loaf. As noted above, the recipe below makes a loaf that’s a little bit smaller for two reasons:

1. I’m often asked if the bread recipes here on the blog as well as in my book can be halved. The answer is yes, but in an effort to make a loaf that may not feel quite so overwhelming for people, I’ve reduced the flour to 400g.
2. I wanted to include quantities that make hydration easier to understand. Hydration is something I don’t discuss too often because I find it can turn people off (me included). In short, hydration is: the ratio of water relative to flour in a bread dough. The proportions in this recipe — 300g water and 400g flour — make it a little easier to see it’s a 75% hydration dough: 300/400=0.75.* With this baseline, you can increase the amount of water to make it higher hydration or decrease the amount of water to make it lower hydration depending on your preference.

*Note: This is a crude calculation. If you want to be super accurate when calculating hydration, you include the weight of the starter in the equation, too, which will throw off the percentage slightly.

Salt

I love salt. The standard percentage of salt in a bread recipe is 2% by weight of the flour. For 400g flour, this means 8g salt. I use 10g. The amount of salt, fortunately, is a variable that can easily be tailored to your liking. If 10g of salt is too much for you or if you know from the start you are sensitive to salt, start with 8g, then adjust accordingly. Also, higher amounts of salt will slow down the rise a bit as well.

---

5 Phases: Simple Sourdough Bread

This videos and photos below shows how to make from start to finish the high-hydration, whole wheat(-ish) sourdough bread recipe included at the end of the post.

Phase 1: Mix the Dough

Step 1: Gather your ingredients — flour, salt, water, a sourdough starter — and equipment, namely a digital scale. I recommend buying a starter (reasons for which I explain here). But if you’re up for it, you can ​make a sourdough starter from scratch​ in just about a week. I only recommend doing so if it currently is summer (or a very warm fall) where you are.

Most important, you need a fed, active starter.

To ensure it is ready, drop a spoonful of it in a glass of water. If it floats, it’s ready:

Start by weighing 300g water, 100g starter, and 10g salt.

You’ll need 400g flour. You can use all bread flour of a mix of bread flour and whole wheat flour. My preferences is 350g bread flour (King Arthur Flour) and 50g stone-milled, freshly milled flour (I use a mix of Anson Mills rye and graham).

Mix to form a sticky dough ball.

Then transfer to a straight-sided vessel for the bulk fermentation (the first rise).

Phase 2: Bulk Fermentation

After 30 minutes, stretch and fold the dough:

You’ll repeat this stretching and folding 3x at 30-minute intervals; then you’ll leave the dough to rise until it increases in volume by 50-75%.

Phase 3: Shape + Bench Rest

Transfer dough to a clean work surface. I prefer to use no flour and minimal handling to shape it into a ball.

After the initial shape, let the dough rest for 20-40 minutes; then shape again and transfer to a flour sack-lined bowl.

Phase 4: Proof

Transfer bowl to fridge to proof (second rise) for 18 to 24 hours

Phase 5: Score + Bake

After 18 to 24 hours, transfer dough to a sheet of parchment paper. This video shows how:

Score as you wish; simple is fine.

Transfer to a Dutch oven and bake at 450ºF covered for 30 minutes, then uncovered for 10 minutes at 400ºF.

The Best Way to Store Bread

How do I store bread? is one of the most frequently asked questions I receive.

If you want to store the bread at room temperature for 3 to 4 days, I think the best method is in a ziplock bag. I’ve tried other reusable/environmentally friendly options, but nothing seems to keep bread freshest — the crumb the softest — better than a ziplock bag.

If you intend to keep the bread for longer, I would stick the ziplock bag in the freezer, and pull out slices or hunks as you wish. I often slice bread as soon as it cools completely, transfer the slices to a ziplock bag, then freeze. This way, I know the bread was frozen at its freshest.

A ziplock bag will not prevent the crust of bread from turning soft, which is why I suggest always reheating day-old bread. I use a toaster at breakfast for slices of bread, and I reheat half or quarter loaves in the oven at 350ºF for 15 to 20 minutes when serving for dinner.

Bread revives so beautifully in the oven or toaster.

I baked this loaf in a tall-sided pullman loaf. Love the shape! I proofed this in the fridge for about 12 hours; then let rise at room temperature for roughly 5-6 hours before baking at 400ºF for about 40 minutes.

Print