Everyday Wholewheat Sourdough

/ December 29, 2014

Over the last few weeks, my friend Marta has been posting about a whole range of delicious breads which she made using cast-iron casserole pots. Obviously I really like Marta, but what I don’t like is her beating me on what I consider to be my turf. Like bread. Not to be outdone, I quickly got my casserole and gave the Dutch oven a try. Everyday Wholewheat Sourdough 2 Needless to say, there is not much to say other than Why did I not do this before? Baking the bread in the cast iron casserole keeps in the humidity and creates the most amazing texture and the chewiest crust imaginable. Thank you, Marta, for opening my eyes!

Simple Sourdough Loaf (takes ca. 18 hours and makes one medium loaf)

  • 3 cups wholewheat bread flour
  • 1 cup levain
  • 1 1/2 – 2 cups cold water – start with 1 1/2 and adjust to suit your needs
  • 1 1/2 tsp salt
  • 1 tbs semolina, for dusting

Start by mixing the ingredients in a large bowl – I used a wooden spoon. As each flour reacts differently I tend to begin with 1 1/2 cup of water and add some more, if possible, later: a very wet dough makes for an airy but flat loaf. Cover the bowl with clingfilm and leave for around 30 minutes.

Using your hands, mix the ingredients thoroughly and keep kneading the dough for around 10 minutes: you want it to be rather wet, just about manageable: you’ll be surprised how well it all comes together in the end:kneading sourdough folding sourdoughCover again and leave to rest until it has doubled in size. It took my dough around 8 hours, which was probably due to the fact that I hadn’t fed the starter for a while.sourdough resting Now prepare your proving basket by lining it with a kitchen towel which you dusted liberally with flour. Remove the dough from the bowl and quickly shape it into a neat ball, which you then place into your basket. Cover and leave to rest overnight in the fridge.

The next day, preheat the oven and your casserole dish to 240C/460F – it will take at least 30 minutes until the dish is hot enough. Open the casserole and sprinkle the semolina over the bottom, then place the bread carefully inside; score, close the lid and place the dish back in the oven. Reduce the heat to 210C/410F and bake for 45-50 minutes. Everyday Wholewheat Sourdough 1 This bread’s a keeper: starting it on a Saturday afternoon, you’ll be able to tuck into a fresh loaf in time for breakfast on Sunday. Once school’s back I’ll be test-driving it on a weeknight to prove my point that this is a loaf for any day – everyday, even! A big thanks goes to Suzanne of A Pug in the Kitchen for alerting me to the fact that I had mixed up teaspoons and tablespoons for the amount of salt required – I am glad an experienced baker like Suzanne realised this before anybody could follow my mistake! Everyday Wholewheat Sourdough 3

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52 thoughts on “Everyday Wholewheat Sourdough”

  1. Absolutely beautiful loaf. There is nothing better than homemade bread. I have to go and get a cast iron or enamel dutch oven, mine are all stainless. I have been seeing all these great recipes for bread made in a dutch oven. Looks wonderful. I also have to make or buy levain.

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    • Don’t bother about buying a levain it’s so simple to make! As for the casserole, go for a size that suits your cooking: mine is huge because I use it for large lumps of meat, mostly. Marta suggests a smaller size for a higher loaf as the form will keep the rather wet dough in shape.

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      • You won’t need bread flour for the levain, I am always using it because I have it in the house.
        Apparently bread flour comes into its own once you start baking, in that it changes the texture of the bread. I’m actually intrigued now and will make another bread soon using AP flour, just to see what exactly it does …

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      • You will be excited when you open the lid – and when the smell hits you – and when you cut into the soft, chewy crust …
        Off to get another slice 😉

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      • Go for it – I don’t believe in exact measures as each flour is slightly different, so suit your taste and work towards a rather wet dough, adjusting the quantity of water accordingly. I often use some malthouse flour or I roast nuts and seeds to add. Oats are delicious, too.
        I am really looking forward to the finished loaf – please send me a picture!!!

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  4. It looks AMAZING Ginger 😃 beatuful dough, and the crust oh gosh! You know what I really like about making it at home, is that flour on the crust haha I’ve always liked it for some reason. Your bread is a masterpiece, but prepare yourself because I have another recipe on the way 😛just to inspire you even more of course ihhihiiii

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  5. The crumb in this bread is gorgeous! How do you get it so open when using whole wheat flour? Mine usually comes out much smaller when I use bread flour. I will try this recipe!! Thanks a million!

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  8. That is one spectacular looking loaf of bread Ginger. Yes, I bet I could eat it everyday!
    I must mention I made the Gluhwein for Christmas, It didn’t last long, as it was enjoyed by the 3 wine drinkers, including myself, at our gathering. We all loved the flavor. Great recipe! I’ll have to use more than one bottle of wine next time.

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    • Thank you – that means a lot coming from you, Gerard! I’m glad you enjoyed the Glühwein, it can be so nice when you prepare it freshly (New Year’s Eve will give us plenty of opportunity to do just that ;-))
      Btw, am preparing molletes for tomorrow, a Europeanised version of it, to go with our ‘raclette’ dinner. That’s what I call ‘confusion food’!

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    • Do give it a try – it’s so simple I cannot believe it has taken me so long to catch on!
      And how did you like the braised cabbage? I will be making it again in the new year, while it is still in season 🙂

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  10. I keep hearing about baking bread in a cast-iron casserole but I haven’t done it as yet. I have to make that one of my new year’s resolutions. Speaking of the new year, I hope you have a wonderful one.

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    • I am so sorry! I need to check again as my notes state tbs but you might be right! For my ‘standard’ loaf I used 3 tsp for slightly less flour (as far as I remember) so I need to check. So sorry it ended up salty!!

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      • I used my iPhone to make that last comment, ugh. what I meant to say is that I used slightly less than the 1 1/2 tbs it’s salty but might balance out once baked and if eaten with unsalted butter I always use a little more salt generally than called for with bread recipes. My levain is beautiful, I left it in the oven with the light on and it rose so nicely, For the bread my whole wheat flour was off, threw it away. I used strong bread flour, barley and wheat germ. I am going to use the rest of the levain to make another loaf will probably adjust the salt but an exceptional recipe I think.

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      • Salt is such a difficult one to judge! I am always undersalting everything, so I need to get others to taste and advise me (my partner oversalts, so it usually works out in the end ;-)). Do give me feedback as I would like to take that into account. I am feeding my starter as we speak!

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      • It really is difficult, the dough will sit in the fridge overnight and I will bake it tomorrow. The dough is beautiful, very smooth and lovely. I fed the levain yesterday used it today. I will leave the levain in the fridge for the next time, you have taught me not to be afraid of levain. thank you.

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      • It was not too salty I probably used the equivalent of about 1 tbs maybe a bit less. I am bad about measuring salt but it was less than called for in the recipe. It was incredible the best bread ever!! Thank you for a great recipe.

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      • I am so sorry!!! I made the bread over the weekend and used 1 tbs, as you suggested – and it was rather salty, a bit like shop-bought bread; the second batch, with tsp instead of tbs, was perfect! I am just relieved an experienced baker like you realised my mistake and I have vowed to proofread even more carefully for quantities from now on! (especially as the cookbook I set out to review for Food52 is completely off almost every time – I did feel for you!!)

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  18. It’s the best bread ever Ginger!! I think I have made 6 loaves now and my starter is still going strong. This was my first time making starter and the first one I didn’t kill and that is thanks to your expert directions and recipe.

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  19. I cannot thank you enough, Suzanne, for reading my instructions so carefully! I have one rising at the moment, 2 cups white and 1 cup wholewheat. Much less water needed, I have to say, but I am looking forward to the result! The starter will keep forever, even if you just feed it once a month. Use it shortly after the feed, though, to get a bouncy levain!

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