Ingredients:
Wheat sourdough starter (100% hydration) – 65 g
Whole wheat flour (fine grind) – 270 g
Whole wheat flour (coarse grind) – 30 g
Cold water – 200 ml + 25 ml
Salt – 6 g
Recipe:
1. Mix starter, 200 ml of water, and flour. Cover and rest for 30 minutes.
2. Dissolve 6 g salt in 20 ml cold water. Add to dough and mix until absorbed. Knead by hand (stretching, rubbing, or slapping) for about 10 minutes. Cover and rest for 30 minutes.
3. Perform 4 rounds of folds every 30 minutes. On the 4th fold, laminate the dough: stretch it into a thin sheet, fold it like a roll, and shape into a coil. Rest 1 hour.
4. Pre-shape: tuck the edges into the center, round it gently, cover, and rest 10–15 minutes.
5. Final shaping: fold into a rectangle, roll into a log, and pinch the seam. Place seam-side up into a banneton dusted with rice flour. Cover and refrigerate for 12–15 hours.
6. Next day, score the dough with one main cut (30–45°) and decorative shallow cuts.
7. Bake at 240°C: first 15 min with steam, then 20 min without. Preheat the oven 1 hour before baking. For steam, place a pan at the bottom and add ice cubes or boiling water.
8. Let bread cool completely before slicing. Perfect for sandwiches – try with fresh tomatoes, olive oil, and a sprinkle of salt!
00:00 Mixing sourdough starter, water, and whole wheat flour
02:14 Mixing until all flour is hydrated
05:26 Adding salt solution and kneading
07:21 Kneading dough on the table (rubbing/slapping)
09:40 First fold: Stretch-and-fold method
10:30 Second fold: Repeat stretch-and-fold
10:43 Third fold: Repeat stretch-and-fold
11:01 Laminating the dough (stretching into a sheet and rolling up)
12:44 Pre-shaping: forming the dough on a floured surface
13:14 Folding edges, flipping, rounding dough into a ball
13:58 Shaping dough into a log, sealing seam and sides
15:40 Placing in a proofing basket, seam-side up
16:00 Refrigerating for 12–15 hours
16:01 Removing from fridge, placing on parchment
16:28 Scoring the dough (decorative and main cut)
17:08 Baking at 240°C (with steam), then without
17:22 Bread is ready—let cool before slicing
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