Wheat Sourdough Bread

Easy and delicious sourdough bread with a crispy crust

Jump to Recipe Print Recipe

Recipe for wheat sourdough bread

If you are also a big fan of sourdough bread and its crusty crust with moist crumb, then this recipe is RIGHT up your alley!

– And if you’re in the mood to impress family or guests with truly delicious homemade bread, I guarantee you, this bread is the answer.

I fully enjoy that I have finally mastered my own sourdough, so now there will be A LOT of sourdough bread baking! And this wheat sourdough bread turned out AMAZINGLY delicious.

I let my bread rise in a proofing basket because it gives a really nice bread when it’s done. If you don’t have a proofing basket, you can actually make your own:

1. Find a rectangular plastic container and a tea towel. You can actually make your bread in any shape you have a container for: round, rectangular, square, or something entirely different.
2. Place a tea towel in the bottom of the plastic container and sprinkle with flour.
3. Put the dough in the container, and you’re all set.

Servings: 1 Bread

Wheat Sourdough Bread

Easy and delicious sourdough bread with a crispy crust

Author: Anette Søstrøm Asmussen

Keyword: Bake, Baking, Bread, Grandma'S Food, sourdough

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Metric - US Customary

Prevent sleepKeep the display on

Ingredients

• 400 gram Water Cold
• 5 gram Yeast
• 18 gram Coarse salt
• 100 gram Sourdough
• 600 gram Wheat Flour

Instructions

• 1. Put water and yeast in a mixing bowl and dissolve the yeast in the water.
  2. Then add sourdough and salt and mix together.
  3. Add flour a little at a time, so all lumps are stirred out of the dough.
  4. Let the dough run in the mixer for about 10-15 minutes at medium speed until the dough begins to leave the sides of the bowl.
  5. Cover the dough with plastic wrap and place it in the refrigerator.
  6. Let the dough cold rise for 8-10 hours.
  7. Take the dough out of the refrigerator and turn it out onto a floured surface.
  8. Fold the dough towards the center and press the seam together.
  9. Then fold the other side in and press the seam together well.
  10. Repeat. Now you have a tight loaf, ready for the final rise.
  11. Place the loaf in a floured proofing basket with the seam up.
  12. Cover the loaf with a kitchen towel and let it rise for 2 hours.
  13. Preheat the oven to 250°C (fan), and let the baking sheet heat up inside the oven.
  14. Carefully turn the risen loaf out of the proofing basket. I used a pizza pan with parchment paper to turn the loaf onto to preserve the air in the bread.
  15. Make a deep cut in the bread. Watch the video below where I show you how. The cut should help the bread rise even more, though I didn't quite succeed this time.
  16. Gently place the bread in the oven.
  17. First, bake the bread for 10 minutes at 250°C (fan).
  18. Then reduce the temperature to 230°C (fan) and bake for another 20 minutes.
  19. Take the finished bread out of the oven and let it cool on a wire rack before slicing.

• ---

  
• 

Prevent sleepKeep the display on