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easy peasy whole grain sourdough bread
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'Easy Peasy' Whole Grain Sourdough Loaf

A simple recipe to get you started on your WGSB journey
Total Time2 days 12 hours

Ingredients

  • 400 g Whole Grain Flour (me: Bob's Red Mill organic WW)
  • 400 g Starter (me: fed with same flour)
  • 320 g Water (me: spring water)
  • 11 g Sea Salt

Instructions

  • Thursday evening (about 5pm) I take 50g of sourdough whole grain 100% hydration starter out of the fridge and let sit on the counter for about 1 hour.
  • Feed 50g starter at 1.1.1 ratio and let it expand (double, normally for me it's 6 hrs). This batch will yield 150g of starter.
  • Feed starter again (for me around midnight just before I go to bed.) This batch will yield 450g starter (also called a preferment).
  • Remove 50g and return to fridge. Cover and let this batch expand overnight.
  • Next day (Friday morning), mix flour and salt in a large bowl and make a well in the center.
  • Add 320g water to the starter and mix well.
  • Add the liquid to the flour and mix until all the flour is incorporated (this will be a wet dough but manageable).
  • Cover and let it rest for 30 min at room temperature.
  • For a lack of better word here I'm going to say 'knead' or manipulate the dough with a light hand for about 30 to 60 seconds, collecting it into a ball. Place in a bowl, cover it and put in the fridge for 36 hours or until Saturday night.
  • Saturday night or 36 hours later remove the dough from fridge deflate and shape it. Place dough in a banneton or cloth lined container and return to fridge for another 12 hours or Sunday morning.
  • Sunday morning heat oven and baking stone to highest temp. When the oven is hot remove dough from fridge, turn onto the hot baking stone, score and bake covered for 20 min. Bake uncovered for 20 min longer or until internal temperature is higher than 200F on thermometer, or bottom tapping sounds hollow. You can also bake the whole time covered and uncover the last 5 min.
  • Remove from oven allow to cool well before cutting.
  • ENJOY!

Notes

Total time 60 hrs (did not say fast said 'easy').
I bake on Sunday morning so I start my process Thursday evening.