Recipes

Basic Sourdough Loaf

A 30% whole-wheat single sourdough loaf with sesame seed add-ins, adapted from Flour Water Salt Yeast by Ken Forkish.

Servings: 1 loaf
Prep Time: 45 minutes
Cook Time: 40 minutes

Ingredients

  • Levain:
    • 20g active starter [20g]
    • 40g bread flour [40g]
    • 40g whole wheat flour [40g]
    • 40g water [40ml]
  • Final dough:
    • 280g bread flour [280g]
    • 140g whole wheat flour [140g]
    • 350g water [350ml] (add 320g first, remaining 30g with the salt)
    • 140g levain [140g]
    • 11g sea salt [11g]
  • Add-ons:
    • Black and white sesame seeds, mixed [to taste]

Notes

  • Mix the levain in the morning and plan for an overnight cold proof.
  • Bake in a preheated Dutch oven for the best crust.
  • Cool completely before slicing to avoid a gummy crumb.

Instructions

  1. Mix the levain ingredients in the morning, cover, and ferment for 5.5 to 6 hours.

  2. Make the autolyse in the early afternoon and rest the dough for 1 hour.

  3. Incorporate the levain into the dough, mix well, then rest for 30 minutes.

  4. Add the salt and remaining water, mix until smooth, then do the first stretch and fold.

  5. Continue stretch and folds every 30 minutes for 5 rounds, then rest the dough covered for 2 hours.

  6. Turn the dough out onto a floured surface, pre-shape into a rough ball, and rest for 15 minutes.

  7. Shape into a boule, place seam-side up in a rice-floured banneton, and rest for 15 minutes.

  8. Bag the dough and refrigerate overnight for 11 to 12 hours.

  9. The next morning, preheat the oven to 245°C with the Dutch oven inside for at least 30 to 40 minutes.

  10. Flip the boule onto parchment, dust off excess flour, score, add a few ice cubes to the Dutch oven, and bake covered for 30 minutes.

  11. Remove the lid and bake for another 10 to 20 minutes, depending on how dark you like the crust.

  12. Cool completely before slicing.