Classic Whole Grain Sourdough

Best with Turkey Red or White Sonora

A hearty, tangy sourdough with a caramel-colored crust and soft crumb.

Ingredients

  • 500 g fresh-milled whole-wheat flour (Turkey Read and/or White Sonora)

  • 375–390 g water

  • 100 g active sourdough starter (100% hydration)

  • 10 g sea salt

Directions

  1. Autolyse: Mix flour + 350 g water; rest 1 hour.

  2. Add starter and salt, mixing gently; add more water if needed.

  3. Bulk ferment: 4–5 hours at 75°F, folding every 30–45 minutes.

  4. Shape & cold proof: Place in a floured banneton, cover, and refrigerate overnight (10–14 hours).

  5. Bake: Preheat Dutch oven to 475°F. Bake 20 min covered + 25 min uncovered.

  6. Cool fully before slicing to preserve structure.

Optional: Add 1 Tbsp honey or olive oil for a softer crust and rounder flavor.