Joshua Weissman's

Rustic Sourdough Bread

A delicious naturally-leavened sourdough made with whole wheat flour.
Yield2 large loaves
Prep Time1 hr, 30 min
Total Time36 hrs
bread
baked
starter
Ingredients
  • 500g All-purpose flour
  • 273g Bread flour
  • 175g Whole wheat flour
  • 660g Water (Room temp)
  • 18g Kosher salt
  • For the Levain
  • 45g All-purpose flour
  • 45g Whole wheat flour
  • 45g Mature sourdough starter
  • 90g Water (90-105°F)
Instructions
  1. 1

    Start the levain by mixing mature (ripened) sourdough starter with 90g warm water until starter has dissolved into the water, making it cloudy.

  2. 2

    Mix in remaining 45g each of all-purpose and whole-wheat flour with the starter/water mixture and stir until thoroughly combined.

  3. 3

    Let levain rest for at least 4 hours at room temperature, and up to 12 hours.

  4. 4

    About 30 minutes before levain is ready, mix together the remaining flours, then add 660g of water and mix to combine.

  5. 5

    Knead until a thoroughly hydrated dough has formed. Optionally let rest for 15 minutes to maximize hydration.

  6. 6

    Press dimples down into the dough and add 18g of kosher salt over the top.

  7. 7

    Add the levain over the dough and salt, cover the surface completely and again press dimples down into the dough, while trying to incorporate the levain as much as possible.

  8. 8

    Knead dough for 5-10 minutes until smooth and bouncy.

  9. 9

    Let rest for 15 minutes, then stretch the dough as far as it will go without tearing and fold over the top. Rotate the bowl a quarter turn and repeat 3 more times for a total of four folds. The dough should be rounder and easier to work with each time. Let the dough rest another 30 minutes.

  10. 10

    Repeat step 9 another 2 times, for a total of 3 folds over the course of 45 minutes.

  11. 11

    After the third set of folds, let the dough rise unbothered for 2-4 hours or until almost doubled in size.

  12. 12

    Divide dough into two equally sized pieces and pre-shape each into a ball.

  13. 13

    Generously flour bannetons or bowls and transfer the dough balls into each, seam side facing up.

  14. 14

    Cover and refrigerate for at least 12 hours and up to 24 hours.

  15. 15

    On bake day, put a lidded dutch oven onto the second-lowest rack in the oven and preheat oven to 475°F for at least 45 minutes.

  16. 16

    Remove proofed dough from refrigerator and invert the basket/bowl onto parchment paper so the seam side is now on the bottom.

  17. 17

    Score top of dough with a sharp knife or baker's lame

  18. 18

    Bake one loaf at a time for 25 minutes with the lid on, then lower heat to 425°, remove the lid, and bake another 25 minutes.

  19. 19

    Remove from oven and let cool before slicing.

Notes

  • . You may need to adjust your water depending on elevation and humidity.