Easy Homemade Wheat Sourdough Bread

Incredibly crispy crust and fluffy crumb! Wheat sourdough bread is a basic recipe for baking homemade bread in the oven. The dough is kneaded using a mixture of two types of flour, so it turns out healthier. Although you can change the proportions and get a different taste each time.
cook time: 19h
Isla Thatcher
Easy Homemade Wheat Sourdough Bread

Nutrition Facts (per serving)

226
Calories
5g
Fat
35g
Carbs
7g
Protein

Ingredients (10 portions)

For the dough:

Ready starter 5 g
Wheat flour 100 g
Water 100 ml

For dough:

Wheat flour 250 g
Whole wheat flour 150 g
Water 250 ml
Vegetable oil 35 g
Salt 9 g

Recipe instructions

Step 1

Step 1
How to bake wheat sourdough bread in the oven? Prepare your food. You will need a starter that is 100% moisture "at its peak". A link to wheat sourdough recipes will be below the steps. In total, you will need 400 grams of flour for the dough (excluding dough), you can change the ratio of whole grain and regular flour at your discretion. Depending on this, you will need a different amount of water, since different types of flour have different properties. You will look at the status of the test.

Step 2

Step 2
Baking bread begins with preparing the dough. Keep in mind that the dough is ready for 8-12 hours. I leave it overnight, and then during the day I knead and proof the dough. For the dough, take the starter “at its peak”. That is, it was fed in advance and then rose twice as much. Place the starter in a bowl and pour room temperature water into it. Stir.

Step 3

Step 3
Add 100 grams of premium wheat flour intended for dough. Stir until it becomes a paste.

Step 4

Step 4
Cover the bowl with cling film and leave on the counter for 8-12 hours. Make sure there are no drafts, otherwise special conditions for the dough are not needed.

Step 5

Step 5
The dough will be ready when bubbles appear on it and it has grown in size.

Step 6

Step 6
After 12 hours from the start of cooking (when the dough has risen), start kneading the dough. I will do this in a stand mixer, but you can use a hand mixer with a dough hook or knead the dough by hand. Pour the dough into a mixer bowl, pour both types of flour into it, pour in water (start with 200 ml). Knead the dough at first speed. When the flour is completely moistened, turn off the mixer, cover the bowl with a towel and leave the dough to autolyse for 20 minutes.

Step 7

Step 7
Then continue kneading at second speed. If you see that the dough is too stiff, add a little more water. Add salt. Knead the dough for 15-20 minutes until smooth. 10 minutes before the end of kneading, pour in the vegetable oil. Gather the finished dough into a ball. Transfer it to a bowl. Cover with a towel or film and leave to ferment for 3.5-4 hours. The fermentation time is arbitrary; it will depend on the activity of the starter.

Step 8

Step 8
During this time, the dough will need to be kneaded two or three times. Do the first kneading an hour after the start of proofing. The dough needs to be stretched out from four sides in turn. To do this, stretch the edge of the dough, then fold the extended edge into the center. Next, pull out the opposite edge and also place it on top of the dough. Extend the other two sides in the same way. After another hour, repeat the warm-up. At the end of fermentation, the dough should increase in size by one and a half to two times.

Step 9

Step 9
Place the risen dough on a table dusted with flour. Form it into a ball, bringing the edges towards the center. Then fold one side and tuck the two adjacent sides to each other. Twist the entire workpiece in this way, trying to twist it as tightly as possible.

Step 10

Step 10
Use a bread proofing basket or bowl like mine. Line the bowl with a linen napkin. Dust a napkin with whole wheat flour. Place the bread in a bowl, seam side up. Cover the bowl with film and leave on the counter for 1.5-2 hours. The time is again relative. It may take more, it will depend on the room temperature. The warmer it is, the faster the dough will rise. It will grow in size again, and when pressed, the fingerprint will smooth out in 5-10 seconds.

Step 11

Step 11
About half an hour before the end of proofing, turn on the oven to preheat. Make the temperature 250°C, or 280°C if possible. But not lower, otherwise the bread may not turn out. Place the cauldron in which you will bake the bread in the oven to heat up. Turn the workpiece over onto baking paper. Make the cuts.

Step 12

Step 12
Transfer the bread on paper to the oven in a cauldron, cover it with a lid. Bake the bread for 15 minutes at maximum temperature (250°-280°C) under the lid, then remove it. Reduce the temperature to 200°C and bake the bread for another 15-20 minutes. The exact time will depend on the features of your oven. Everything takes longer to bake for me; I kept the bread for another 25 minutes until golden brown. Remove the finished bread and place on a wire rack to cool. Read about oven operation at the end of the recipe.

Step 13

Step 13
My cuts smoothed out just because I added too much water. But the bread itself still turned out very tasty. Cut the bread when completely cooled or lukewarm. Please note that bread made with yeast-free sourdough differs in taste and texture from yeast bread. Bon appetit!

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