Rustic Whole Wheat Country Sourdough

Hearty, earthy, and deeply satisfying — a balanced blend of whole grain nutrition and artisan texture.

At a Glance

• Loaf Style: Country-style boule

• Skill Level: Intermediate

• Total Time: ~24–28 hours

• Prep Time: ~30 minutes

• Yield: One medium loaf (~850g)

• Hydration: 78%

• Bake Temp: 475°F / 245°C

• Baking Vessel: Dutch oven preferred

Ingredients

• 100g active sourdough starter

• 380g water (warm, ~78°F / 26°C)

• 300g bread flour

• 200g whole wheat flour

• 10g fine sea salt

Instructions

Mix and Rest (Autolyse)
1. In a large bowl, stir together the starter and water until the starter is fully dissolved.
2. Add bread and whole wheat flours. Mix until fully incorporated and no dry flour remains.
3. Cover and let rest for 1 hour.

Add Salt
4. Sprinkle salt over the dough and fold it in gently until fully distributed.
5. The dough may feel slightly coarse at first but will soften with each fold.

Bulk Fermentation with Folds
6. Let the dough ferment at room temperature (74–78°F / 23–26°C) for 4–5 hours.
7. Perform 3–4 sets of stretch and folds during this time:
  • With damp hands, lift one edge of the dough and fold it over.
  • Rotate the bowl and repeat on all sides.
  • Cover and rest between each set.

Whole wheat flour ferments faster than white flour — check for light puffiness, gentle jiggling, and about a 50–75% increase in volume.

Shape and Cold Proof
8. Turn the dough out onto a lightly floured surface and gently shape into a round or oval.
9. Transfer seam-side up into a floured banneton or cloth-lined bowl.
10. Cover and refrigerate overnight for 8–16 hours.

Score and Bake
11. Preheat oven to 475°F / 245°C with a Dutch oven inside for at least 45 minutes.
12. Turn the dough out onto parchment, score cleanly, and transfer into the hot Dutch oven.
13. Bake covered for 20 minutes, then uncover and bake another 25–30 minutes until well browned and crisp.

Visual Cues

• A slightly darker crust with rustic scoring patterns and a gentle bloom.

• The interior should show a tan-hued crumb with irregular open pockets and a mild earthy aroma.

Why This Works

Combining whole wheat and white flour gives the best of both worlds — deep, grain-forward flavor with enough extensibility to maintain structure and oven spring. Long fermentation makes it gentle on the stomach, and it holds up beautifully to toppings and spreads.