An easy, step-by-step recipe and video for whole wheat sourdough bread that’s light and flavorful (not heavy and dense). Made with 20% whole wheat flour. Excellent for sandwiches, toast and to serve with soup.
Whole grain flours are prized for their toasty, earthy flavors. Packed with plenty of fiber and nutrients, their natural complexity is a perfect match for slow-fermented sourdough bread.
However, in bread baking there are rules…
You can’t just swap white flour for whole wheat flour and expect the same results (unless you like dry and dense bread). In this post, you’ll learn how to make exceptional whole wheat sourdough that’s not only light and delicious, but good for you too.
How to Make Whole Wheat Sourdough Bread
Mix the Dough
Mix the starter and water together in a large bowl. Add the flour and salt. Stir to combine and then squish by hand to fully incorporate the ingredients. This dough is very sticky, around 75% hydration. It’s like playing with wet mud (and it’s very satisfying). Cover the bowl and let rest for a 1 hour.
TIP: Whole wheat flour is incredibly thirsty. Because it absorbs more water than regular white flour, extending the “autolyse” or first rest period gives this dough ample time to hydrate. You’ll notice a huge difference after the full hour. The dough will be incredibly soft, and easy to stretch and fold later on.
BUlK RISE with Stretch and folds
Now, the dough needs to rise.
During this time period, you’ll stretch and fold the dough to boost the height of the bread. I like to do 4 sets spaced 30 minutes apart, resting the dough in a warm spot in between each set. The dough will become soft, pillowy and a bit stiffer by the 4th set which is what you want (don’t forget to watch my video above!).
When finished with the folds…
Cover the bowl and continue the bulk rise, untouched at 75-78 F for about for 2-3 hours. The dough is ready when it has almost doubled in size. Cover the bowl with lightly oiled wrap and chill overnight.
How to Create Warm Spot for Bread Dough: Preheat your oven to the lowest setting for 30- 45 seconds and then shut it off. Place the covered bowl of dough inside to bulk up. The temperature should be 75-78 F and no higher than 80 F. Use an oven thermometer (and common sense) to keep track of the temperature. Dough that is too warm will become wet, sticky, and a tricky to work with. Alternatively, use a proofing box.
SHAPE THE DOUGH
The following morning…
Line a small bowl or proofing basket with a clean kitchen cloth. Sprinkle with flour.
You’re going to shape the dough twice to build extra strength.
Preshape
Remove the cold dough onto a floured surface. Rest for 10-15 minutes to take the chill off.
Shape the dough into a loose ball; cover and rest for 20-30 minutes.
Final Shape
Flip the dough over and shape it again (a little bit tighter this time).
Place into the lined bowl, seam side up. Cover the dough with the cloth overhang.
Preshaping Bread Dough: Not every dough needs a preshape. However, wet doughs like this one benefit from the extra support to holds its shape. Otherwise it might spread out a bit.
SECOND RISE
The dough needs to rise again.
Rest the dough in the warm spot you used earlier for about 30 minutes to 1 hour.
The dough is ready when it has puffed up and looks plump. It should not be super cold prior to baking.
Preheat the oven to 450 F towards the tail end of the second rise.
SCORE THE DOUGH
Using a bread lame or a small serrated knife score the dough at 12, 3, 6 and 9 o’clock, turning the parchment paper as you go.
Alternatively, you can make one long slash down the center. Do whatever you feel comfortable with.
BAKE THE DOUGH
Bake the dough with the lid on for 20 minutes.
Remove the lid and bake for an additional 40 minutes or until golden brown.
Cool for 1 hour before slicing for best texture.
How good does this look?!
How does it Taste?
Because this dough is made with 20% whole wheat flour, the flavor is mild and nutty with a beautifully light texture.
It’s perfect for those who want the taste of whole wheat without the heaviness.
For a heartier loaf, you can increase the whole wheat up to 30% with additional water (see recipe below).
However, I think this particular recipe and method is the perfect starting point.
Try it and see for yourself!
Baking Schedule
TIP: Whole wheat doughs tend to rise faster than white doughs, especially in warm weather. To avoid over proofed dough, I like to make this recipe in the afternoon (usually between 2-3 PM) when I know I’ll be home to incorporate the stretch and fold technique. The dough is shaped and baked the following morning.
- 2:00 PM: Mix the dough/Rest for 1 hour
- 3:00 PM: 1st Stretch and Fold
- 3:30 PM: 2nd Stretch and Fold
- 4:00 PM: 3rd Stretch and Fold
- 4:30 PM: 4th Stretch and Fold
- 5:00 PM: Bulk rise for 2-3 hrs @ 75- 78 F
- 7:00 or 8:00 PM: Cover and chill the bowl overnight
- 6:00-8:00 AM (the following morning): Shape & Bake the dough
Light Whole Wheat Sourdough Bread
- Yield: 1 loaf
- Category: Sourdough Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
An easy recipe for whole wheat sourdough bread that’s light and flavorful (not heavy and dense). Made with 20% whole wheat flour. The dough can be made in advance and baked the following day. Fantastic for sandwiches, crostini, and morning toast with jam.
Ingredients
50g bubbly, active sourdough starter (100% hydration)
350g – 375g warm water (80–85 F)* See note below
400g bread flour
100g whole wheat flour
9g fine sea salt
Notes & Substitutions
* Flour is like a sponge. Depending on the brand you’re using, it might not absorb all of the water. Start with 350g of water if you’re using a low protein bread flour, less than 12.7%.
For best results, use a scale to weigh your ingredients. If using measuring cups, please aerate the flour first, lightly spoon it into the cup, and then level off the excess with the back of a knife.
Instructions
Baking Schedule
Whole whether doughs tend to rise faster than white doughs, especially in warm weather. To avoid over proofed dough, I like to start mixing in the afternoon (usually between 2-3 PM) when I know I’ll be home to stretch and fold the dough. Please adjust your rise times based on temperature.
Make the Dough
Combine the sourdough starter and water in a large bowl. Add the flour and salt. Mix with a fork and then finish by hand to fully incorporate the flour. It will feel very wet and sticky. Cover with a damp towel or wrap and let rest for 1 hour on your countertop, returning to the bowl after the first 30 minutes to work the dough into a rough ball.
Bulk Rise with Stretch and Folds
After the dough has rested for 1 hour, do your first fold.
Gather a portion of the dough, stretch it upward, and fold it over toward the center of the bowl. Give the bowl a 1/4 turn and repeat 3 more times, stretch and folding the dough to come full circle around the bowl (4 folds = 1 set). If the dough still feels slack after the 1st set, do an additional 4 folds around the bowl to tighten the dough.
For best results, do 4 sets total spaced 30 minutes apart resting the covered dough in a warm spot in between each set (see tip below). Notice how the dough will tighten after the 4th set. See video for technique.
When finished with the folds, cover the bowl and continue the bulk rise (untouched) at 75-78 F for about for 2-3 hours. The dough is ready when it has almost doubled in size. Wrap and chill the whole bowl overnight; the dough will continue to rise only slightly in the fridge when the dough is warm.
How to Create Warm Spot for Bread Dough: Preheat your home oven to the lowest setting for 30- 45 seconds and then shut it off. Place the covered bowl of dough inside to bulk up. The temperature should be 75-78 F and no higher than 80 F. Use an oven thermometer (and common sense) to keep track of the temperature. Dough that is too warm will become wet, sticky, and a tricky to work with. Alternatively, use a proofing box.
Shape the Dough
The following morning, make sure the dough has doubled in size. If not, give it more time to bulk up, if needed. This is important to build strength.
Line a small bowl with a cotton or linen cloth. Sprinkle with flour. You’re going to shape the dough twice to build extra strength.
Preshape
Remove the cold dough onto a floured surface. Let rest for 10-15 minutes to take some of the chill off. Shape the dough into a loose ball using the envelope technique. Starting at the top of the dough, stretch and fold it over toward the center. Then stretch and fold the bottom of the dough toward the center. Repeat on the left side…and then the right side. Using a bench knife, scoop up the dough and flip it over so the smooth side is facing up. Cover and rest for 20-30 minutes.
Final Shape
After the dough has rested, flip it over again (the smooth side should be facing down now). Shape it again following the steps above. Flip it back over. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Place the dough into the lined bowl, seam side up. Cover with the cloth overhang.
Second Rise
Rest in the warm spot you used earlier for 30 minutes to 1 hour. The dough is ready when it looks puffy and has risen slightly, but has not yet doubled in size. The dough should not be very cold prior to baking.
Preheat your oven to 450 towards the tail end of the second rise.
Cut a sheet of non-stick parchment paper to fit the size of your baking pot, leaving enough excess around the sides to remove the bread.
Score the Dough
Place the parchment over the dough and invert the bowl to release. Sprinkle the dough with flour and gently rub the surface with your hands. Using the tip of a bread lame, small, serrated knife or a razor blade, make four shallow 4-inch long cuts at 3, 6, 9, and 12 o’clock around the dough. Use the parchment paper to transfer the dough to the baking pot.
Bake the Dough
Bake the dough on the center rack for 20 minutes, covered. Remove the lid, and continue to bake for 40 minutes and golden brown.
When finished, transfer to a wire rack. Cool for 1 hour before slicing, for best texture.
Keywords: Whole wheat flour, King Arthur Flour, Dutch oven, whole wheat sourdough, easy sourdough recipe, simple sourdough, beginner sourdough bread
Comments
Joan says
This recipe is awesome! My starter was ready in only a couple of hours so ended up putting it in the Friday’s at around 2:00 pm. Didn’t bake until 7:00 am the next morning. Oven rise was amazing! Taste was delish. Thanks for a great recipe Emilie!
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Jean says
Hello,
Really delicious bread. I’ve made it a few times, but I do get an overly toasty bottom. Any advice would be great. Thanks, Jean
Florence says
Hi Emilie, thank you for your sharing. My bread is very sticky. I don’t know what I did wrong.
Mary-Ann Gajdostik says
I make this bread daily. I have found that turning the temp to 400 (ten minutes after removing the lid) gives me the best results. I use about 80 g starter and 375 g warm water with the give amount of flour and salt. I love this recipe and this bread. The instructions were so helpful.
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Sharon Bennett says
Wonderful, Wonderful, wonderful. A rich beautiful loaf, full of flavor.
This is my first attempt with the light whole-wheat 🍞 bread recipe.
And great success. I used 120 grams of starter. Why? I have so much!
My husband has used the discard for both pancakes and waffles, next
The banana bread.
I’m sure enjoying baking bread.
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Sheri Reid says
I’ve made this recipe several times and it’s absolutely delicious! Thanks so much for sharing. Would it work to roll into a log and put it in a loaf pan overnight to let it rise and bake into sandwich bread? I know that you have sandwich bread recipes but I just really love working with this one and was wondering if it would work to make this adjustment.
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Emilie Raffa says
Hi Sheri! Sure! Since the dough won’t rise much in the fridge, make sure to give it more time at room temperature the following day. It should look plump and puffy before baking. Otherwise, the loaf will be too dense. PS: coat the pan in butter and cover with oiled plastic wrap (or whatever you’d like to use) on the overnight.
Sheri Reid says
Amazing. Thanks so much!!
Irene says
.
Do you heat the Dutch Oven in the oven when you preheat? And how long do you preheat your oven?
Lucy says
I love this recipe and make this bread regularly. It always turns out fantastic! Is there a way to use this dough to make a loaf in a loaf pan? I was thinking of omitting the stretch and folds and trying to shape in to a loaf pan. Would this work or should I just use one of your other recipes for a loaf?
Thanks!
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Liz says
Did you try it in a loaf pan?
Deborah says
Hi Emilie,
Thanks again for your wealth of information! I’ve used this recipe a number of times with beautiful (and tasty) results! Here’s a related question…if I wanted to make sourdough whole wheat rolls, would you recommend that I just divide this dough into several roll-sized bits; or would it make more sense to use the Easy Bread Basket Rolls in your book with whole wheat subbed in for a portion of the AP or bread flour? Thanks!!
zahra says
I’ve used your starter recipe and beginner sourdough – both turned out great. Just did the whole wheat for the first time using 30% WW flour. Baked as directed, internal temp was 208 and crust looked quite dark/almost burnt. However the inside, bottom of the bread looks a bit underdone. Is it best to reduce temp and bake for same time, bake for longer? or any other thoughts? thanks!
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Joanna says
Hi, i am ready to bake but now due to circumstances I have to go out. What can I do. Best site for bread and Thankyou for taking the time to answer questions. Excellent service.
Julia says
I’ve been making the recipe from your sourdough beginner’s guide with GREAT success and wanted to try this one . . . Your instructions and videos are so thorough and helpful. My only question is, in the beginner’s guide, the instructions say to preheat the oven to 450 and then decrease it to 400; in this recipe, the instructions say to preheat the oven at 450 and that is the only temperature mentioned. 450 seems high to bake for the whole time. Is that correct or should I take it down to 400 like in the other recipe?
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Emilie Raffa says
Hi Julia! The instructions here are correct. Sometimes, different recipes require different bake times and temperatures- it all depends on how much water is in the dough (along with additional factors). Great question!
Sofia says
Hi! I’ve been using this recipe consistently and love it! I also consistently forget that I’m making it and end up sticking it in the oven at some random point after folding… this is the first time I’m setting timers, and I’m wondering what the point of the fridge time is? I’ve never done that before (not for any reason other than I usually forget and leave my dough on the counter all night ha!). If I don’t mind staying awake with my dough, is it necessary to have the fridge time?
Thanks!
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Emilie Raffa says
Hi there! Fridge time is not necessary; it helps control the rise. This dough, like most wholegrain doughs, can over proof quickly. The fridge slows it down. For an overnight dough, just start later in the evening, use cool water and let it rise on the counter.
Kira says
Hi there! I have a whole wheat sourdough starter that I’ve been wanting to use but having a hard time finding recipes that use it (since most use whole wheat flour with sourdough starter). Do you think I would I be able to use the whole wheat sourdough starter with this recipe? If so, how should I adjust the ingredient ratios? Thanks so much!!
Emilie Raffa says
Hi Kira! Yes, you can use it. Since your starter is most likely thicker than mine (whole wheat flour absorbs more water than white flour), you would just need to add more water to the dough to compensate. I don’t have an exact amount for you (I do this by feel), but if the dough feels very dry after mixing add more, 1 tbsp. at a time. Alternatively, if the dough doesn’t feel dry, just leave it alone- adding more water is not obligatory.
Kira says
Wonderful thank you so much!
Lauri says
Just wanted to comment what a wonderful site and recipe this is! I’ve made a few beautiful loaves following this recipe and have a great starter thanks to you as well! Just tried my first ads to this one – added sun dried tomatoes and Kalamata olives (added during second strech and fold) – CAN”T WAIT to see how it comes out (in second proofing now)
Thank you so much!!!
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Emilie Raffa says
Lauri, thank you SO much. Appreciate the kind feedback!! And oh my goodness, the sun dried tomatoes and olives sound amazing. I’m sending you a virtual bottle of basil oil and a sprinkle of Parm for dunking.
Rachel says
Oh one more thing, the other recipe I use 100 g starter instead of 50? Could that be the cause ? Also I rose for 6 hours in your recipe bc my kitchen is cold (63 F?) , maybe it was still under proved ?
Emilie Raffa says
Yes: the dough definitely needed more time to rise- it was under proofed (63 F is very cold). For reference, the rise times listed in my recipe are based on a 75-78 F room temperature. The amount of starter is not the issue.
Rachel says
Just made it. Why did my bread have so many large holes inside ? I’ve made regular sourdough several times before (another recipe) and this was never an issue. Could it be … the shorter first proof vs double shape/ folding ? I followed the weight ingredients listed so I don’t think it’s over hydration as the internet says could be one cause. (The regular sourdough recipe I usually make is a 12 hr first proof, in the fridge overnight , shape/ fold once, then a 1 hr proof for 475 with lid x 30 min then no lid x 10-20 min)
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Emilie Raffa says
Hi Rachel! It’s tricky to say without seeing a picture of the bread. I would also need to know your exact ambient temperature, length of bulk & second rise, and brand of flour to help trouble shoot. But off the top of my head: it’s possible the dough was either under or over proofed.
Additionally, with sourdough: as you continue to bake you will come across many different recipes, methods, and variations. Each one is formulated to work with a specific amount of starter, temperature and bake time. So comparing back and forth might send you down the rabbit hole! There’s no one size fits all approach :)
Rachel says
Your response is helpful. I favor it was underproved . Thanks !
Emilie Raffa says
My pleasure :)
Maggie says
This bread sounds delicious. If I want to add some cracked wheat to this bread, how much would you recommend? And, would cracked wheat be considered to be flour, or an add-in? BTW, I love the recipes in your book.
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Emilie Raffa says
Hi Maggie! You know, this is a great question. I’ve never done it before so I’m unable to advise with specifics. Cracked wheat could go either way (add-in vs. flour) depending on its coarseness. My guess would be to start off with a very small amount, which might need to be soaked beforehand depending on what you’re using. Dough formulas can be very fickle sometimes- it doesn’t always work out!
Brandon says
Bread is currently in the oven… Sure hope it goes well, took 10 days to finish the starter.
The guide overall was excellent with the video… but it’s slightly difficult to follow on a phone at times due to all the scrolling… I think perhaps the ingredients and recipe itself should be consolidated towards the top, with notes and expanded information at the bottom of the page.
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Emilie Raffa says
Hi Brandon! Thanks for the feedback- will keep it in mind :)
Julia says
I really agree with Brandon. The recipe is great but would love a more consolidated format.
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Noelle says
Love this recipe! Have made it multiple times now and it always tastes delicious. Wondering if I could sub out the whole wheat with rye flour? I have one whole wheat started and now a rye starter as well. Thanks!
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Emilie Raffa says
Hi Noelle! Rye flour is lower in gluten than whole wheat flour, so you might have to reduce the total water amount to compensate. Additionally, the dough texture and the final bread texture will change (not a bad thing- just a heads up that it’s a different style of bread). If you experiment, please let us know!
Mary says
I’ve made this with rye flour many times and it turns out very well! I also add two tablespoons of caraway seeds when I do the first set of folds.
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Emilie Raffa says
Mary, sounds so good! Did you do an even swap of rye to whole wheat? I’m curious because a few other bakers inquired about doing so. Sounds delish. :)
Mary McKane says
Initially I did an even swap, but I have also used slightly more rye flour (200g/300g bread flour) because I wanted more rye flavor and it still worked well. It does take a while to bulk rise, so I skip the refrigeration. Thanks for your very easy to follow recipes! I’ve been working my way through your book as well- English muffins are on deck this weekend!
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Lizzy says
Hi! I was wondering if I wanted to make a larger loaf would I just double the recipe and leave the timeline the same? I’ve baked this loaf a few times and LOVED it. Just wanted more bread.
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Emilie Raffa says
Hi there! You can absolutely double this recipe. I’d make two separate batches (in two bowls) and keep the timeline the same.
Grace says
I made a double batch and separated the dough at the preshape stage. It turned out beautifully! Only difference was that it took less time to cook in my oven. After taking the lid off it only took about 25 minutes to bake!
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Emilie Raffa says
Perfect! Thanks for sharing Grace :)
Lisa says
I cannot tell you how much I appreciate your timeline included in the recipe.
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Emilie Raffa says
Timing is everything with sourdough- I totally agree! And the good news, is once you have the basic idea of how things work, the timeline can be adjusted to suit your schedule. Enjoy!
Jenny C says
I make this bread all the time. My family loves it! I recently noticed my local specialty store carries whole wheat bread flour. I’m going to ask them, but was curious if you’ve ever tried 100% ww bread flour vs. 100 g of ww flour. Thanks!
Emilie Raffa says
This is a great question. Believe it or not, I’ve never worked with whole wheat bread flour before. I’ve heard about it, but have never seen it! I’m sure you could use it in this recipe, but you would have to adjust the water quantity. Flour is like a sponge and each brand/type absorbs differently. It wouldn’t be an even swap. If you experiment, let us know! xx
Mary says
Hi Emilie, I recently started baking sourdough bread and love your recipes. I have a question about the baking temps. I first made your beginners white sourdough recipe several times before moving on to the wheat bread. I had become accustomed to turning the temp from 450 to 400 for the white so I automatically did the same for the wheat. But now I noticed there is no instruction to turn it down. It turns out perfectly, so I wondered why the baking temperatures are different for the two breads?
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Anne Johnson says
I have the exact same question as the person above regarding the baking temperature differences between your beginners sourdough bread and the whole wheat sourdough bread, but I don’t see your answer. Please help. Thank you!
Emilie Raffa says
Hi there! Not all bread recipes bake at the same temperature. It depends on the overall formula, including the flour to water ratio, type of flour used, and the baker’s preference for baking. This dough is a bit wetter, so it bakes at a higher temperature to evaporate the moisture faster. Hope this helps!
Amelia says
Hi , I am from Singapore. Your basic sourdough for beginners is easy to follow but the dough always comes out with a dense and chewy texture. Tried your Light whole wheat sourdough recipe yesterday and my first attempt was an overproofed dough which cannot hold its shape during pre-shape stage. I bulk ferment for 6h because the dough only rise about 75%. The next morning, it failed at pre-shaping, so I got to throw away the dough. I would like to try again but with smaller loaf so that there’s less wastage should I fail again haha. Can I half every ingredients except for the 50g starter to remain? Smaller dough is easier to handle and trial & error. I have ordered your book a few days ago and is awaiting its delivery,,,😁
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Emilie Raffa says
Hi Amelia! Sourdough definitely takes practice- but don’t give up :) The temperature and type/brand of flour is different in Singapore. This will effect the outcome of your bread which is why some recipes have to be adjusted. You might consider reducing some of the water in the dough and shortening the rise time. Additionally, you can halve this recipe, keeping the starter the same (again, you might want to reduce the water). Hope this helps a bit!
Susanna says
Hi Amelia. Is there a possibility you underestimated the rise? The fact that it failed at pre-shaping sounds like over fermenting. When I first started making sourdough (not that long ago), I found bowls to be very deceptive. If the dough has risen only a little, the volume increase might be a lot more because bowls are thinner at the bottom and widen at the top. The rise is based on the increase in volume, not the actual height, otherwise different shaped bowls would produce different results.
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Emilie Raffa says
Hi Susanna! My rise times are based on the specific temperature range given in the recipe. It’s possible your ambient temperature was not the same as mine, which is why your dough possibly under/over proofed. This is normal. None of us can work in the same ambient conditions which is why we need to make changes as we go. I would need to know more about your experience, timeframe, temp. and any additional changes or adjustments made in order to see where the dough went wrong. Thanks!
Amelia says
Hi Susanna
Thanks for your input. I think the reason was because I followed the recipe using 370g water. I tried again using 350g plus half a tablespoon water. I then used 324g bread flour of 13.1% protein & 76g of AP flour of 11% protein instead of 400g bread flour. I actually calculated the protein of my own flour to match King Arthur’s bread flour of 12.7% protein. The resulting bread was fantastic!
My gauge for bulk fermentation is when the surface of the dough is not sticky to touch even if there’s no visible bubbles on top. However I can see bubbles throughout the dough because I bulk ferment it in a glass bowl. I now also flour my work station more generously to prevent the dough from sticking when I coax it out to bowl to pre-shape. How do you gauge your bulk fermentation, Susanna?
Am I go doing it correctly, Emilie? It rarely increases to double for my case. Only once, and that’s the second time my dough failed at pre-shape. I wonder if it’s because i only lightly floured the work station.
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Audrey-Anne Veillette says
Hi,
Does my starter need to float to bake with it?
If it’s sinking, does that mean it isn’t good?
Thanks !
Emilie Raffa says
Hi Audrey! Yes: when your starter passes the float test, it’s active. Use it to make bread dough. When it sinks, there’s nothing wrong with it; it’s just not as active anymore. It will require another feeding to activate and perk back up.
Christine Yan says
Hi there! I’ve been making this sourdough every weekend and have loved it so far. I was wondering what the maximum amount of time is that I can leave the dough in the fridge? For example, I’m going skiing tomorrow and leaving early, like 6am. Could I leave the dough in the fridge overnight and only begin the next steps at, say 6 or 7pm the next day? Many thanks!
Emilie Raffa says
Hi Christine! Great question. Sourdough doesn’t always have the same “long lasting” strength like instant yeast. It’s also not as predictable. So to answer your question, technically, it just depends on the dough and the strength of your starter. I would say give it a try, and if you get the dough in the fridge at the right time (meaning it’s not quite double in size), then it won’t over proof by the time you get to it. If you experiment, let us know how it goes!
Jen says
After always making your AP sourdough recipe I gave this one a try. Your instructions are great and so easy to follow. I LOVE the taste, but mine came out much more dense/gummy. It was still really good but not as airy and as many holes as your picture. Do you have any suggestions or ideas what causes this? Should I increase the water? I did keep the dough in a warm spot. Thanks!
Emilie Raffa says
Hi Jen! Due to the nature of bran, which tends to weigh down the dough, whole wheat bread will always be more dense than regular white sourdough. However, if it’s really dense, it usually has to do with inadequate gluten formation. You might need to extend the bulk rise to give the gluten more time to develop. Additionally, gummy bread usually indicates a loaf that was cut into too soon, or a loaf that was slightly undercooked. Hope this helps!
Joyce says
Hi Emilie,
I am so glad I found your website and bought your book. My family and I love all your recipes. I especially love this light whole wheat recipe. I’ve made it several times in a round Dutch oven, for a round loaf, and a roasting pan, for an oval loaf. My question is baking at the recommended temperature the bottom of my loaves are hard to cut through because they are not quite burned but much thicker. The rest of the loaf is perfect though, crispy on the outside and soft on the inside. What adjustments can I make?
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Emilie Raffa says
Hi Joyce! This has happened to me before. Totally get it.
Here are three things you can try:
1.) Place a cookie sheet on the rack below your baking pot (not directly underneath it). This will shield the heat from the bottom up to protect the bottom crust.
2.) Try preheating your baking pot before the dough goes.
3.) Allow the dough to warm up at room temperature for longer before baking.
In my experience, troubleshooting sourdough is a matter of trial and error. Feel free to try some or all of the above suggestions solo or simultaneously.
joyce says
Thank you so much for your reply. I will try your suggestions. I also wanted to let you know how amazing your sourdough banana bread is too! My kids get so excited when they see me making it
Emilie Raffa says
Yay! Thanks so much! xx
Ambika Agarwal says
Hi Emilie,
I am trying out the whole wheat sourdough bread the third time. I was wondering what material to use for the oil wrap? Secondly do you bake the batter split in two one after the other or in the same oven? Also what size Dutch oven would you recommend? I am in the process of buying one. Thank you so much for such detailed information that you have been sharing.
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Emilie Raffa says
Hi there! I use plastic wrap or reusable beeswax wrap- whatever I have on hand. Foil will work too, as long as its oiled to prevent sticking.
For the dough, I usually bake just one loaf. For two loaves, I split the dough in half after the bulk rise and bake them side by side in pots. If you cannot accommodate a side by side bake, bake one dough after the other leaving the second dough in the fridge.
For the Dutch oven, a 5 1/2 qt is perfect!
Hope this helps :)