50% Whole Wheat Sourdough Bread | The Sunshine Eatery
Channel: Viola Hou - The Sunshine Eatery
Date: 2021-04-03

FULL RECIPE DOWN BELOW!

Ingredients
Your Levain/Sourdough Starter
* 15g of sourdough starter
* 30g of whole wheat flour
* 30g of plain bread flour
* 60g of lukewarm water

Bread dough:
* 250g of whole wheat bread flour
* 250g of strong white bread flour
* 12g of salt
* 50-75g of sourdough starter
* 375g of water

Directions
1. Start by feeding your sourdough starter by adding your flour and water to the jar with leftover sourdough starter. Give it a good mix to combine and set aside in a warm place. 
2. Mix the ingredients for your bread dough, besides the sourdough starter, in a large bowl and set aside.
3. Your sourdough starter will start to rise and when it has reached its peak after about 4-5h (doubling its size or more before it starts to fall), then it's ready to be mixed into your dough.
4. Mix the sourdough starter in with the dough and start to knead it or slap and fold to help strengthen the gluten. Set aside in a warm spot for 30 mins.
5. Round 1 in the bulk fermentation: Wet your hands and stretch and fold all 4 sides of your dough. Set aside for another 30 mins.
6. Round 2: Another round of stretch and fold before setting aside for another 30 minutes.
7. Round 3: Move to coil fold method by gently lifting up the dough and folding the front side under. Repeat on all four sides before letting it rest for another 30 mins
8. Round 4: This might be your final round of coil folds! If your dough holds the squared, domed shape nicely after 30 mins as that is an indication that your gluten bond is strong enough to hold the dough together. If it's still flat as a pancake when you return after 30 mins then repeat for another round of 2.
9. Once your dough holds it's shape and your window pane test is showing that your dough has developed nicely (by stretching out a part of the dough to see whether you can stretch it into a thin, almost see-through membrane without breaking), you can set it aside for the remaining 1.5-2h until your dough looks like it's almost doubled in size and is bubbly.
10. Prepare your surface for the pre- and final shape by lightly flouring it, before gently tilting your dough out of the bowl. Using a floured bench scraper start to lift the sides of the dough into its center. Flip your dough over and with your bench scraper start to roughly shape your dough into a round ball.
11. Flour your dough ball and in the meantime generously dust your proofing basket with rice flour to make sure your dough won’t stick to the banneton when you try to remove it in the morning to bake.
12. For the final shape flip your dough over and gently stretch out the dough into a flat round shape. Then fold over the sides of the dough into the center one at a time to start building tension. Using a zig zag zipper motion, seal the dough and roll it up from one side and shape it into a nice and tight ball with the benchscraper or your hands by pulling the dough ball towards you.
13. Place your shaped dough into the proofing basket and also add some additional rice flour to the sides of the dough to prevent it from sticking. 
Transfer your baby into the fridge and let it rise overnight.
14. In the morning, preheat your cast iron pot in the oven at the highest possible temperature for about 1h.
15. Flip your proofed dough onto a piece of baking paper and using a sharp knife or a razor blade, score your bread in whatever design you like. Transfer the bread to your preheated cast iron pot and bake in the oven for 45 min.
16. After about 40min check on your bread and remove the lid in order to let the crust become dark, crunchy and flavorful.
17. Remove from the oven and the pot and let it cool for about 2 hours before cutting. Slicing into your bread too early will risk the crumb being gummy as the bread continues to cook even when out of the oven.
18. Enjoy with your favorite spreads!

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