Public Recipe
Henry's Whole Wheat Sourdough Recipe - Healthy & Delicious
Shared on 8/8/2025
20% King Arthur White Whole Wheat maintains an open crumb with added nutrition; use gentle coil folds.
Prep Time
10 min active + 45 min rest + folds
Bake Time
22 min covered + 12–17 min uncovered
Difficulty
intermediate
Yield
1 loaf
sourdough
whole grain
Ingredients
- Bread flour — 400g (3¼ cups)
- King Arthur White Whole Wheat flour — 100g (¾ cup)
- Warm water — 385g (1⅝ cups)
- Active sourdough starter — 100g (½ cup)
- Salt — 10g (2 tsp)
Instructions
1
Mix flours, water, and starter until combined; rest 45 minutes.
2
Add salt and mix using Rubaud method for ~10 minutes until smooth.
3
Perform 3 sets of coil folds every 45 minutes to build strength.
4
Rest 30 minutes, then shape gently to preserve gas.
5
Place seam-side up in floured banneton; rest 1 hour, then refrigerate 8–24 hours.
6
Preheat oven and vessel to 475°F (245°C). Optionally chill dough 15 minutes for cleaner scoring.
7
Score and bake: 22 minutes covered, then 12–17 minutes uncovered until deep golden or 205°F internal.
8
Cool completely before slicing.
Equipment
- Mixing bowl
- Bench scraper
- Proofing basket (banneton)
- Dutch oven or Brød & Taylor Baking Shell
- Digital scale
- Lame or sharp knife
Baker's Notes
20% King Arthur White Whole Wheat maintains an open crumb with added nutrition; use gentle coil folds.
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