Ingredients

Levain (Preferment)

• 50g active sourdough starter
• 50g whole wheat flour
• 50g water

Main Dough

• 150g active levain
• 350g warm water
• 300g bread flour
• 200g whole wheat flour
• 10g fine sea salt
• 25g honey
• 20g olive oil or melted butter

Equipment

• Digital kitchen scale
• Large mixing bowl
• Dough scraper
• Loaf pan (9×5-inch)
• Plastic wrap or towel
• Wire cooling rack

Step 1: Build the Levain

The night before baking, combine:

• 50g sourdough starter
• 50g whole wheat flour
• 50g water

Mix until smooth.

Cover loosely and leave at room temperature for 6–8 hours.

The levain is ready when:

• It has doubled in size
• The surface is bubbly
• It smells pleasantly tangy

Step 2: Mix the Dough

In a large bowl combine:

• 150g active levain
• 350g warm water
• Honey

Mix until the levain dissolves.

Add:

• Bread flour
• Whole wheat flour

Mix until no dry flour remains.

The dough will be shaggy and rough.

Cover and rest for 45 minutes.

This rest period is called autolyse and improves gluten development.

Step 3: Add Salt and Oil

Add:

• Salt
• Olive oil

Mix thoroughly using your hands.

Squeeze and fold the dough until fully incorporated.

The dough should become smoother and more elastic.

Step 4: Bulk Fermentation

Cover the bowl and ferment at room temperature.

Over the first 2 hours perform:

Stretch and Fold #1

After 30 minutes.

Stretch and Fold #2

After another 30 minutes.

Stretch and Fold #3

30 minutes later.

Stretch and Fold #4

Final fold after another 30 minutes.

To stretch and fold:

1. Grab one side of the dough.
2. Stretch upward.
3. Fold over itself.
4. Rotate bowl and repeat.

This strengthens the dough without kneading.

Step 5: Continue Fermentation

Allow the dough to rest undisturbed.

The dough is ready when:

• It increases by about 50%
• Feels airy
• Shows bubbles beneath the surface

This usually takes 4–6 hours depending on temperature.

Step 6: Shape the Loaf

Lightly flour your work surface.

Turn out the dough.

Gently flatten into a rectangle.

Fold the sides inward.

Roll tightly into a log.

Pinch the seam closed.

This creates tension for a better rise.

Step 7: Pan the Dough

Grease a 9×5-inch loaf pan.

Place the shaped dough seam-side down into the pan.

Cover loosely.

Step 8: Final Proof

Allow the dough to rise until:

• Puffy and airy
• Approximately 1 inch above the rim

This usually takes 2–4 hours.

Optional Overnight Proof

For deeper flavor:

Place the loaf pan in the refrigerator overnight for 8–12 hours.

Bake directly from cold the next day.

Step 9: Prepare for Baking

Preheat oven to:

425°F (220°C)

Place an empty baking tray on the lower rack to create steam.

Optional:

Lightly dust the loaf with flour and score down the center with a sharp blade.

Step 10: Bake

Place loaf in the oven.

Pour one cup of hot water into the empty tray to create steam.

Bake:

• 15 minutes at 425°F (220°C)
• Reduce temperature to 375°F (190°C)
• Bake an additional 25–30 minutes

The loaf is done when:

• Deep golden brown
• Sounds hollow when tapped
• Internal temperature reaches 205°F (96°C)

Step 11: Cool Completely

Remove bread from the pan immediately.

Place on a cooling rack.

Allow to cool for at least 2 hours before slicing.

Cutting too early can result in a gummy texture.

Baker’s Tips

Use Fresh Starter

An active starter creates the best rise and flavor.

Don’t Rush Fermentation

Slow fermentation develops flavor and improves texture.

Measure by Weight

Using grams ensures consistent results.

Steam Matters

Steam helps create better oven spring and crust.

Flavor Variations

Honey Oat Sourdough

Add:

• 50g rolled oats
• 15g extra honey

Seeded Whole Wheat Sourdough

Add:

• 25g sunflower seeds
• 25g pumpkin seeds
• 15g flaxseeds

Cinnamon Raisin Sourdough

Add:

• 100g raisins
• 2 teaspoons cinnamon

Multigrain Sandwich Bread

Replace 50g flour with:

• Rye flour
• Spelt flour
• Oat flour

Maple Walnut Sourdough

Add:

• 50g chopped walnuts
• 25g maple syrup

Storage

Room Temperature

Store in a bread bag or airtight container for up to 5 days.

Refrigerator

Not recommended, as it may dry out the bread.

Freezer

Slice and freeze for up to 3 months.

Toast slices directly from frozen.

Serving Ideas

This bread is perfect for:

• Peanut butter toast
• Avocado toast
• Grilled cheese sandwiches
• Turkey sandwiches
• French toast
• Breakfast sandwiches
• Homemade croutons

Nutrition (Per Slice)

• Calories: 160
• Protein: 5g
• Carbohydrates: 28g
• Fat: 3g
• Fiber: 4g
• Sugar: 2g