This is one of my most-baked and oldest sourdough bread recipes. Results in loaves with a super custardy crumb, crackly crust, and deep flavor. A light loaf with serious wholesomeness.

Makes 4 loaves (to make 2, divide everything in half).

476g Whole wheat flour 50.00%
238g Medium-protein bread flour or All-purpose flour 25.00%
238g High protein white flour (“Bread flour”) 25.00%
781g Water 82.00%
18g Salt 1.90%
48g Sourdough starter (100% hydration) 5.00% (used to make levain below)

Levain: mix 24g white flour, 24g whole wheat, 48g starter, and 48g water and let ferment 3 hrs
Mix: mix everything in a spiral or by hand until medium development (see beginning of Reel). Final dough temp around 78F/25C
Bulk fermentation: 3.5 hrs
Divide into 4 x 900g, reset 20min
Shape into long batard or round boule
Proof overnight at 39F/4C
Bake at 450F/230C for 20m with steam, 30-40m until deeply colored

Happy baking 🙂

Oh, the recipe is in my cookbook, too:

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