WHOLEMEAL · EASY
Whole Wheat Sourdough Bread
Hearty everyday wholemeal loaf — dense with nutrition, light in texture.
20 min
Prep
12h
Rest
40 min
Bake
1 loaf
Yield
Easy
Difficulty
Total time: 13h
Ingredients
Steps
1
Autolyse and build dough. ⏱ 1 hour
2
Bulk ferment with folds. ⏱ 4 hours
3
Cold proof overnight. ⏱ 12 hours
4
Bake until deep brown. ⏱ 40 min
Step-by-step baking
1
Autolyse Mix flours and water (rest 45 min). Add starter, oil and salt; knead briefly. ⏱ 1 hour
2
Bulk + Folds Ferment 4 h with 3 sets of folds until risen 50–70%. ⏱ 4 hours
3
Cold Proof Shape and refrigerate 10–12 h for flavour development. ⏱ 12 hours
4
Bake Bake at 240°C covered 20 min, then 220°C uncovered 20 min. ⏱ 40 minutes
Tips
💧 Hydration
Wholemeal absorbs more water — add 10–20g extra if dough feels stiff. [5]
🌡️ Done
Thermometer confirms 95°C inside — wholemeal loaves look done before they are. [6]