Sourdough bread is so fascinating to me. I love to experiment with different ways, methods, and with my large family, they eat it right up. This method is very easy and the gluten is developed by the stretch and folds. It is a simple recipe that only uses 5 ingredients and is just stirred together using a large spatula or spoon. I found my clay baker at a thrift store for just a few dollars and I love it.
The key to a successful sourdough baking day is a mature starter. I do send small jars of starter for the cost of $6 for packing/shipping. Message me if you are interested in starter. You will find many more sourdough recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. Buy It Now.
No-Knead Whole Wheat Sourdough Bread THM-E
- 1 1/4 cups active sourdough starter
- 1 1/2 cups water
- 3 cups White Whole Wheat Flour
- 2 tablespoons vital wheat gluten
- 1 teaspoon salt
In a large mixing bowl, whisk starter, water, flour and gluten together until combined. You will have a rough, sticky dough. Allow dough to rest 20 minutes. Add salt. Mix well. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. Refrigerating ferment: Allow the dough to ferment for a total of 5 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 12 hours or longer. Remove dough from the refrigerator. Shape following the directions below. Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mix it until you shape it to be baked. Shaping. Preheat oven to 425 degrees. I place my clay baker in the oven. The lid and the base on the oven rack to preheat. Press the dough out in a large rectangle. Fold dough in 3rds, pinching the edges together to seal the edges. Turn dough and fold in 3rds, pinching to seal edges. Lay the loaf on parchment paper. Slash the loaf with a sharp knife. When the oven is preheated, place loaf and parchment paper in a clay baker. Cover baker with lid. Set the timer for 35 minutes. When the baking time is complete, reduce oven temperature to 350 degrees F. Remove the lid. Bake for an additional 12 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices
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No-Knead Whole Wheat Sourdough Bread THM-E
Ingredients
- 1 1/4 cups active sourdough starter
- 1 1/2 cups water
- 3 cups White Whole Wheat Flour
- 1 teaspoon salt
- 2 tablespoons vital wheat gluten
Instructions
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In a large mixing bowl, stir starter, water, flour and gluten together until combined. You will have a rough, sticky dough. Allow dough to rest 20 minutes. Add salt. Mix well.. Cover and allow it to rise for 1 hour. Remove lid and gently pick up one side of the dough, fold it in half. Repeat with all four sides of dough. Cover and allow to rise for another hour. Repeat 2 more times for a total of 4 folding times. Refrigerating ferment: Allow the dough to ferment for a total of 5 1/2 hours at room temperature from the time you mix it until you put the dough in the fridge. Cover and place in the refrigerator for 12 hours or longer. Remove dough from the refrigerator. Shape following the directions below. Room temperature ferment: Allow the dough to ferment at room temperature for a total of 7 hours from the time you mix it until you shape it to be baked. Shaping. Preheat oven to 425 degrees. I place my clay baker in the oven. The lid and the base on the oven rack to preheat. Press the dough out in a large rectangle. Fold dough in 3rds, pinching the edges together to seal the edges. Turn dough and fold in 3rds, pinching to seal edges. Lay the loaf on parchment paper. Slash the loaf with a sharp knife. When the oven is preheated, place loaf and parchment paper in a clay baker. Cover baker with lid. Set the timer for 35 minutes. When the baking time is complete, reduce oven temperature to 350 degrees F. Remove the lid. Bake for an additional 12 minutes. Remove clay baker from oven. Remove loaf to a wire rack to cool. 12-14 slices
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I do send small jars of mature sourdough starter at your request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook. Buy It Now.
Your video says to lower the oven temperature to 350 but your directions they lower it to 400°. Which is correct?
I edited the blog post. I have reduced the temperature so they don’t get too dark but still bake through.
I’m getting ready to let my dough sit in the frig overnight and realized I don’t have a Dutch Oven. Any suggestions on what I can use? I don’t really have anything with a lid.
You can bake it in a regular bread pan or even on a cookie sheet with a metal bowl upside down over the bread.
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I don’t have a clay baker, would a cast iron baker be as good? Or would a stoneware bread pan be better than the cast iron?
Yes, I have used cast iron pots already.