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Whole Wheat Sourdough Boule

  • Author: The Leaven Food Team
  • Total Time: Active Time: 30 Minutes | Inactive Time: 34 Hours | Bake Time: 40 Minutes
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Description

This hearty boule is made with 50% whole wheat flour for a rich, nutty flavor. Mix and shape in the evening, then bake the next morning for an easy, rustic loaf!

Ingredients

Units
Equipment:
  • Stand Mixer
  • Digital Thermometer
  • Digital Scale
  • Proofing basket (or bowl with tea towel)
  • Dutch Oven
  • Bread Lame or Sharp Kitchen Knife
  • Parchment Paper
Dough Ingredients (Amount – Baker’s %): Poolish:
  • 90 g Bread Flour (12-13% protein) – 50%
  • 90 g Whole Wheat Flour – 50%
  • 180 g Room Temperature Water (75℉ or 24℃) – 100%
  • .54 g Leaven Food All Purpose or Leaven Food Wild Yeast – 0.3%
Final Dough:
  • 210 g Bread Flour (12-13% protein) – 35%
  • 210 g Whole Wheat Flour – 0.35%
  • 302 g Room Temperature Water (75℉ or 24℃) – 50%
  • 10 g Salt – 1.6%
  • 360 g Poolish – 0.30%*

Instructions

  • Mix Poolish –  In a bowl, combine all ingredients listed under Poolish and mix until fully incorporated. Cover with a towel and let rest at room temperature (70–75℉/21–24℃) for about 16 hours, or until doubled in size and bubbly on the surface.
  • Incorporate –  Combine the ingredients for the final dough by adding the water, flours, and poolish to the bowl of a stand mixer and mix on speed 1 for 3 minutes or until incorporated.
  • Autolyse – Once fully mixed together, let the dough sit undisturbed for 10 minutes so the flour can fully hydrate.  
  • Mix – At the end of the 10 minutes, add the salt and mix on speed 1 for 1 minute. Increase the mixer to speed 3 and continue mixing for 3 minutes, then finish with 3 minutes on speed 5 – at this point the dough will not be completely smooth and the rest of the gluten development will be finished with stretch and folds. The desired temperature of the dough at the end of the mix is 74-78℉/23-26℃.
  • Bulk Ferment- After mixing, transfer the dough to an oiled container, cover, and let rest for 6 hours. During the first hour, perform two sets of stretch and folds 30 minutes apart.
  • Shape – Place the dough onto a floured work surface and preshape into a loose round, cover with a towel and let rest for 20 minutes. Then, shape into a boule shape and place into a floured bannoten, seam side up.
  • Cold Proof –  After shaping, cover the bannoten with plastic wrap and place into the fridge overnight.
  • Bake – The next day, place a Dutch oven into the center rack of your oven and preheat 475℉/246℃ for one hour. When ready to bake, take the dough out of the fridge, turn out onto a square of parchment paper slightly bigger than your Dutch oven. Score the top with a bread lame or sharp kitchen knife, and carefully place into your preheated Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 10 minutes or until the loaf is dark golden brown and the internal temperature reads 205℉/96℃. Let cool fully before slicing and enjoy!!

 

Notes

* percentage of preferment calculated by % of prefermented flour

Mixing speed and times may vary depending on the mixer. The following protocol has been adapted for a 4.5 qt. KitchenAid® or similar mixer using a dough hook attachment.

 

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