The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Wheat sourdough (baked in La Cloche)

inkedbaker's picture

makes a 1 1/2 pound loaf(680g)

1 cup sourdough starter

1 1/2 teaspoons sea salt

1 tablespoon sugar

1 cup milk

1 tablespoon melted butter

1 1/2 cups whole wheat flour

2 cups unbleached all purpose flour

pour starter into mixer mixing bowl, add salt, sugar, milk, and butter to the starter and mix well with flat beater attachment. Switch to dough hook.  Add whole wheat flour and mix well. Add all purpose flour 1 cup at a time, finish adding flour on lightly floured board. Knead until smooth and satiny roughly 15 minutes. Proof dough overnight at room temperature in a lightly greased bowl, covered with plastic wrap. Allow dough to double, 8 to 12 hours. When dough has doubled, gently ease ball onto lightly floured surface. Let rest for 30 minutes. If flattening occurs, knead in extra flour before shaping. After 30 minute rest, shape the dough into a ball. Place in well floured brotform and cover and allow to proof, 2 to 4 hours at room temperature. Preheat La Cloche in oven at 500 degrees fahrenheit. Remove dough from brotform and cut an x in the top of the loaf at a 45 degree angle roughly 1/2 inch deep. Place loaf in La Cloche and bake for 20 minutes. Remove La Cloche cover reduce oven temperature to 400 degrees fahrenheit and bake an additional 15 to 20 minutes until loaf is dark brown and a temperature of 205 to 210 degrees fahrenheit is reached when using a thermometer inserted into center of loaf. Allow to cool completely on cooling rack.


I used a whole wheat sourdough starter for this recipe, but any starter will work just fine as long as it's VERY active. 

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