This fluffy whole wheat sourdough bread uses a blend of white and wheat flour for a perfect in-between texture and taste. Great for sandwiches and toast!
– 1/3 cup sourdough starter – 1 1/3 cups lukewarm water – 1 tsp salt – 3 cups bread flour – 1 1/8 cups whole wheat flour
In a large bowl, whisk the water and sourdough starter together. Add in the salt and whisk again.
Stir in bread flour and whole wheat flour. Cover the bowl with plastic and set it aside at room temperature to rest for 30 minutes.
After the sourdough rests, fold the sides of the dough over into the center to form a ball.
Cover the bowl again and let the dough sit at room temperature for at least 8 hours. After the dough rises, it should appear bubbly.
Place the dough on a floured suraface and stretch it into a large, rectangular shape. Fold it over until it turns into a small ball of dough.
To shape the bread perfectly, push in the bottom of the dough with your fingers while shaping it with your other hand into a perfectly round ball. Turn it several times in a circular motion to work out any bumps or blemishes.
Place the dough into a dough basket with the seam side up. Cover the basket with a towel or plastic wrap and let the bread rest for 45 minutes at room temperature or for a few hours in the fridge.
Place the dough on parchment paper with the seam side down. Score the top as you please.
Place the dough inside the Dutch oven. Bake at 450F for 30 minutes with a lid. Remove the lid and bake the bread for an additional 20 minutes. Let the bread rest for a bit before slicing into it and enjoy!