How to Make Honey Whole Wheat Sourdough | Easy Artisan Bread Recipe

In a bowl, combine 380 g of warm water, 100 g of honey, 10 g of salt, and 80 g of fed sourdough starter.

Mix the ingredients together.

Add 485 g of whole wheat flour to the mixture.

Instead of 15 g of vital wheat gluten, add an unspecified amount of egg white as a substitute.

Mix all ingredients together and let sit for 30 minutes.

After 30 minutes, knead the dough for 3 to 5 minutes, then cover and let sit for another 30 minutes.

After the second resting period, perform three sets of stretch and folds every 30 minutes.

After the last stretch and fold, let the dough sit for 2 to 2.5 hours before shaping.

After 2 to 2.5 hours, shape the dough and let it sit on the counter for 30 minutes to naturally deflate.

After 30 minutes, reshape the dough and place it in a banneton basket.

Preheat a Dutch oven in the oven at 500°F for 45 minutes, then lower the temperature to 450°F.

After 16 hours in the fridge, take the dough out and score the top.

Bake the bread at 450°F for 23 to 25 minutes, then lower the temperature to 425°F and remove the lid to finish baking.

Equipment Needed

Spice Level:

Dietary

Allergens