Your First Sourdough Journey: A Wholesome Wholegrain Boule

Welcome to my Blog! Today, I'm excited to share my basic wholegrain sourdough formula that has become the cornerstone of my baking practice. If you're new to sourdough baking, this recipe offers a perfect balance between simplicity and flavor, with the nutritional benefits of wholegrain flour.

Wholegrain Sourdough Boule'

Why Wholegrain Sourdough?

Wholegrain sourdough isn't just delicious – it's packed with nutrients, complex flavors, and a satisfying texture that store-bought bread simply can't match. The slow fermentation process breaks down the grains, making nutrients more accessible and creating a bread that's easier to digest than commercial alternatives.

The Formula

Let's start with the ingredients for this rustic Wholegrain Boule:

Ingredients:

• 410g wholegrain stoneground flour

• 90g white flour

• 375ml water

• 100ml active liquid sourdough starter

• 10g salt

This formula yields a hearty loaf with approximately 75% hydration – accessible for beginners while producing excellent texture and crumb.

The Process

1. Autolyse

Begin by combining 350ml of water with your active starter and all the flour in a large bowl. Mix until no dry flour remains, then cover and let rest for 30 minutes. This crucial step allows the flour to fully hydrate and begins gluten development without the inhibiting presence of salt.

2. Add Salt

After the autolyse period, add the remaining 25ml of warm water (45-50°C) and salt. The warm water helps dissolve the salt and incorporates it more evenly throughout the dough. Mix gently but thoroughly to fully integrate the salt.

3. Bulk Fermentation

Now comes the most transformative stage of sourdough baking. Let your dough ferment at room temperature (ideally 20-25°C) for 3-4 hours. During this time, perform at least 3 sets of stretch and folds.

Stretch and Fold Technique: With wet hands, grasp the dough from underneath, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat until you've completed all four sides. This develops gluten strength and creates structure in your loaf.

Pro Tip: The more stretch and folds you perform, the stronger your gluten network will become, resulting in better structure and rise.

4. Pre-shape

Once the bulk fermentation is complete (the dough should have visibly expanded and feel alive with air bubbles), gently turn it onto a lightly floured surface. Cut it to your desired size if making multiple loaves.

Shape it into a rough ball and let it rest on the bench for 30 minutes. This "bench rest" allows the gluten to relax before the final shaping.

5. Final Shaping

After the bench rest, give your dough its final shape as a boule (round loaf). Create tension across the surface by pulling the dough toward you and rotating slightly after each pull, or by cupping the dough with your hands and rotating it on the countertop.

Place the shaped dough seam-side up in a well-floured proofing basket.

6. Cold Fermentation

Cover your proofing basket and place it in the refrigerator for about 12 hours. This slow, cold fermentation develops complex flavors and makes the dough easier to handle and score before baking.

7. Baking

Preheat your oven to 230°C (450°F) with a Dutch oven, baking stone, or heavy baking sheet inside.

When ready to bake, carefully turn your dough out onto parchment paper, score the top with a sharp knife or razor blade, and transfer it to your preheated baking surface.

Bake with humidity (either by using a Dutch oven with the lid on, or by adding a tray of boiling water to the oven) for about 35 minutes for a 500g loaf.

8. Cooling

Resist the temptation to cut into your freshly baked loaf right away! Allow it to cool for 4-5 hours. This resting period is essential—the bread continues to cook and set internally, and the flavors develop and distribute more evenly.

Caring For Your Sourdough Starter

Your sourdough starter is a living culture that will serve you faithfully with proper care. Here's how to maintain it:

1. Regular Feeding: Feed your starter at least once per week.

2. Feeding Ratio: Use a 1:1:1 ratio by weight. For example, 100ml starter + 100ml water + 100g flour.

3. Consistency: Always feed with the same flour to maintain stability.

4. Storage: Store in the refrigerator at around 4°C between baking sessions.

5. Baking Preparation: When planning to bake:

   • Remove the starter from the refrigerator

   • Let it sit at room temperature for one hour

   • Feed it using the 1:1:1 ratio

   • Divide it—return half to the refrigerator for future baking and keep half out to use in your recipe

   • Let the portion you'll use in baking sit at room temperature (ideally around 25°C) until it's doubled in size and looks bubbly and active (usually 3-4 hours)

   • Once it's visibly active with plenty of bubbles, it's ready to use in your recipe

Final Thoughts

Sourdough baking is as much about patience and observation as it is about technique. Each loaf teaches you something new about the process, and over time, you'll develop an intuitive feel for your dough.

Don't be discouraged if your first few loaves aren't perfect—sourdough baking is a journey, not a destination. The wonderful thing about this basic formula is its forgiveness and adaptability. As you gain confidence, you can adjust hydration levels, experiment with different flour combinations, or play with fermentation times to create your signature loaf.

Happy baking, and welcome to the wonderful world of sourdough!

Have you tried making sourdough bread before? I'd love to hear about your experiences in the comments below!