50/50 wholemeal sourdough loaf
This is a more wholesome everyday loaf: half strong white flour, half wholemeal flour. Wholemeal flour absorbs more water and ferments with a bit more urgency, so the dough needs watching rather than forcing into a fixed timetable.
Ingredients
- 250g strong white flour
- 250g wholemeal flour
- 360g water
- 100g active sourdough starter
- 10g fine sea salt
Method
Mix the flours and water, then rest for 30 minutes. Wholemeal flour benefits from this because the bran needs time to hydrate. Add the active starter and salt, then mix until evenly combined.
Take the dough temperature and enter the white flour, wholemeal flour, water, starter, and salt into the bulk fermentation calculator. This loaf can move faster than a plain white loaf because wholemeal flour brings more nutrients and enzymes.
Fold the dough 3 or 4 times during early bulk. It may feel less stretchy than a white loaf and a little more textured. Let it rise until it is aerated, softer, and visibly expanded.
Shape and bake
Shape gently, proof in a floured banneton or lined bowl, then bake hot. Start at 240°C covered for 20 minutes, then bake uncovered at 220°C until the crust is dark and the loaf feels light for its size.
If the loaf bakes tight, give bulk more time next bake. If it spreads, reduce water slightly or shape a little earlier.