Freshly Milled Whole Wheat Sourdough Sandwich Bread with Honey
This whole wheat sourdough sandwich bread with honey is soft, slightly sweet, and deep in nutty whole wheat flavour.
Ingredients
- 275 g water
- 30 g honey
- 150 g sourdough starter
- 275 g whole wheat flour freshly milled or stone-ground store-bought
- 125 g all purpose flour
- 10 g salt
Instructions
- Mix – Add water, honey + sourdough starter to your bowl, mix until dissolved. Add white flour and whole wheat flour. Mix until no dry bits. Rest for 60-90 min (autolyse).
- Add Salt – Add salt with a splash of water, squeeze in until fully integrated and dissolved. Rest 30 minutes.
- Strengthen – Perform a series of stretch and folds. Let rest for another 30 minutes.
- Strengthen (pt.2) – Perform another series of stretch and folds. Let rest for another 30 minutes.
- Strengthen (pt.3) – Perform another series of stretch and folds.
- Bulk Ferment – Let the dough rest until doubled in size, jiggles, and has a domed surface. (Warm 4–6 h; cool 8–12 h.)
- Shape – Pre-shape into a ball and let it bench rest for 20–30 minutes. Final shape into an oval log shape. Grease and flour your loaf pan (or line with parchment paper) and place your loaf into it, seam side down.
- Proof OptionsSame-day bake: cover and let rest on the counter at room temperature until risen and puffy (1-3 hours).Next-day bake: cover and place in the fridge 8–24 hours for enhanced flavour, structure, fermentation & easy scoring.
- Score & Bake - Preheat the oven to 500°F. Once hot, add a tray with water (around 1 cup) to the bottom rack. Once that water starts to bubble and boil, lightly flour the surface of your loaf, score as you wish and place your loaf in the oven. Drop temperature to 375°F. Bake for 35–45 minutes, until a dark golden crust is achieved.
- Cool – 1 hour minimum before slicing to ensure the crumb has fully set and then enjoy with a generous amount of butter!