Nutritious Whole Wheat Sourdough Loaf

My Friend the Sourdough Starter

I keep a jar of sourdough starter on my counter. It’s like a little pet. You have to feed it flour and water. Then it gets bubbly and happy.

That bubbly starter makes our bread rise. It’s alive with tiny wild yeasts. I think that’s just magical. Doesn’t that smell amazing when it’s active?

The Magic of Waiting

Making this bread teaches you patience. You mix the dough and then you wait. You stretch it, then you wait some more. Good things take time, you know.

This matters because rushing never makes good bread. The waiting lets the flour drink up the water. It makes the dough strong and stretchy. What’s the hardest thing for you to wait for?

A Little Kitchen Dance

My favorite part is the stretch and folds. You gently pull the dough and fold it over. I do this every 15 minutes for a while. It’s like a little dance with the dough.

I once forgot a round of folds. The loaf was a little flatter that day. I still laugh at that lopsided bread. It still tasted wonderful, though!

The Big Sleep in the Fridge

After shaping your dough, it goes into the fridge. It sleeps there for a long time, often overnight. This slow, cold rest is called proofing.

*Fun fact* This long, cold proof is what gives sourdough its famous tangy flavor. The cool air makes the flavor deeper. Do you like a strong sour taste or a mild one?

The Hot Oven Secret

We bake the bread in a super hot Dutch oven. The lid traps the steam from the dough. This steam gives us that crispy, crackly crust we love.

This matters because that crust is a sign of a great loaf. The sound it makes when it cools is a happy crackle. It’s the bread telling you it’s done. Have you ever heard bread crackle as it cools?

The Hardest Part

The final step is the toughest. You must let the bread cool completely. If you cut it too soon, the inside will be gummy.

Waiting for it to cool is a true test. But it’s worth it, I promise. The wait makes the texture just perfect. Tell me, what kitchen smell makes you the most hungry?

Ingredients:

Ingredient	Amount	Notes
Freshly milled whole wheat	475 grams
Water	325 grams
Active starter	100 grams
Salt	10 grams

My Cozy Kitchen Sourdough

Hello, my dear! Come sit with me. I want to share my sourdough recipe. This bread is like an old friend. It takes time, but it is so worth it. The smell fills your whole house with warmth. It reminds me of my own grandma’s kitchen. She taught me that good things come to those who wait. Let’s bake together.

Step 1: Wake Your Starter

First, wake up your sourdough starter. Do this 4 to 12 hours before you start. You want it bubbly and happy. I call this “peeking” at my starter. I still laugh when it bubbles over sometimes. It is so eager to help us bake.

Step 2: Mix the Dough

Now, get a big bowl. Put in the water, active starter, salt, and flour. Use your hands to mix it all up. Mix for about five minutes. It will be a shaggy, sticky dough. Do not worry, that is perfect. (My hard-learned tip: wet your hands first. The dough will not stick to you as much!)

Step 3: Let it Rest

Cover the bowl with a damp towel. Let it sit for one hour. This lets the flour drink all the water. It is a nice little nap for the dough. I use this time to tidy up my counter. Or sometimes, I just enjoy a quiet moment with my tea.

Step 4: Stretch and Fold

Time for stretch and folds! Wet your hand, grab one side of the dough, and pull it up. Fold it over the middle. Turn the bowl and do it again. Do this three or four times. We will do a few rounds of this. It makes the dough strong. Do you know why we stretch the dough? Share below!

Step 5: Bulk Fermentation

Cover the bowl tightly. Let it sit in a warm spot for about 8 hours. Watch for it to double in size. This is called bulk fermentation. I always put mine near the sunny window. It likes the warmth, just like a cat.

Step 6: Shape the Loaf

Gently pour the dough onto a clean counter. Shape it into a smooth ball. Pull the dough towards you to make it tight. This creates a nice surface for your loaf. It feels like you are giving the dough a big hug.

Step 7: Bench Rest

Let the shaped dough rest for 15 to 20 minutes. Do not cover it. This helps a little skin form on top. It makes the next step easier. I use this time to prepare my proofing basket.

Step 8: Final Shaping

Flip the dough over. Give it its final shape. Then, put it into a floured bowl or banneton. The seam side should be up. This will be the top of your beautiful loaf later. Doesn’t that smell amazing already?

Step 9: Cold Proof

Now, the long wait. Cover the dough and put it in the fridge. Let it sleep there for 12 to 14 hours. This slow proof gives the bread wonderful flavor. In the morning, your dough will be ready to bake. It is like a lovely surprise waiting for you.

Step 10: Preheat and Score

Preheat your oven to 500°F with a Dutch oven inside. Take your cold dough from the fridge. Place it on parchment paper. Score the top with a sharp blade. This lets the bread expand beautifully in the oven.

Step 11: Bake

Carefully put the dough, with the paper, into the hot Dutch oven. Bake with the lid on for 20 minutes. Then, take the lid off. Bake for another 20 minutes. You will get a gorgeous, crusty loaf. The sound it makes when you tap it is so satisfying.

Step 12: Cool Completely

This is the hardest part. Let the bread cool completely on a rack. I know you want to cut it right away. But waiting makes the inside perfect. It is a test of patience, my dear.

Cook Time: 40 minutes
Total Time: About 24 hours
Yield: 1 beautiful loaf
Category: Bread, Baking

Let’s Mix It Up!

Once you master the basic loaf, you can have some fun. I love adding little twists to my bread. It makes every loaf a new adventure. Here are a few of my favorite ideas. They are simple but so delicious.

• Sun-Dried Tomato & Herb: Mix in chopped sun-dried tomatoes and rosemary. It tastes like a summer garden.
• Honey & Walnut: Add a big spoonful of honey and some chopped walnuts. This one is slightly sweet and nutty.
• Everything Bagel: Before the final proof, brush the loaf with water. Roll it in everything bagel seasoning. So crunchy and good!

Which one would you try first? Comment below!

My Favorite Ways to Enjoy It

Oh, a warm slice of this bread needs very little. But it is also wonderful with toppings. For breakfast, I love it with creamy avocado and a sprinkle of salt. For lunch, a thick slice with sharp cheddar cheese is perfect. And for dinner, it is the best tool to sop up soup or stew.

What should you drink with it? A cup of strong, hot tea is my go-to. It just feels right. If you are feeling fancy, a glass of dry cider pairs beautifully. The tartness loves the hearty bread. Which would you choose tonight?

Keeping Your Sourdough Fresh

Let’s talk about keeping your bread lovely. A cooled loaf stays fresh on the counter for about three days. Just wrap it in a tea towel. For longer life, slice and freeze it. You can pop a frozen slice right into the toaster. I once left a loaf in a plastic bag. It got soft and sad. A towel keeps the crust perfect.

This matters because good food should not go to waste. Batch cooking lets you enjoy your hard work all week. You can bake two loaves at once. Freeze one for a happy surprise later. Have you ever tried storing it this way? Share below!

Simple Sourdough Solutions

Is your dough too sticky? Wet your hands with a little water. This stops the dough from sticking to you. I remember when my dough would not rise. My kitchen was too cold. Now I let it rest in a warm spot. This makes all the difference.

Is your bread too dense? The dough might need more strength. Stretch and fold it a few more times. This builds a good structure for your loaf. Fixing these small issues builds your confidence. You learn to feel what the dough needs. It also makes the flavor so much better. Which of these problems have you run into before?

Your Sourdough Questions Answered

Q: Can I make this gluten-free?
A: Sourdough needs wheat gluten to rise properly. This recipe will not work with gluten-free flour.

Q: Can I make the dough ahead?
A: Yes! The long fridge proof is perfect for this. Mix the dough tonight, bake tomorrow.

Q: What if I don’t have whole wheat flour?
A: You can use all white flour. Your bread will be a bit lighter in color and texture.

Q: Can I double this recipe?
A: Absolutely. Just make sure your bowl is big enough for two loaves to rise.

Q: Is the starter the only leavening?
A: Yes! The wild yeast in your starter makes the bread rise. Fun fact: This is how people made bread for thousands of years! Which tip will you try first?

From My Kitchen to Yours

I hope you love baking this bread. There is nothing like the smell of fresh sourdough. It fills your whole home with warmth. I would love to see your beautiful creations. Sharing food is a way of sharing joy.

Have you tried this recipe? Tag us on Pinterest! Let’s build a little community of bakers. I am so proud of you for giving it a try.

Happy cooking!
—Olivia Hartwell.