Last Updated on September 26, 2024 by TheFarmChicken

I have been wanting to dive deeper into a lower quantity of sourdough starter loaf that can provide a longer fermentation, deeper flavor, and a laced sourdough crumb. I finally set aside the time, and I am excited to get started in sharing this recipe for a beautiful artisan loaf with a beautiful oven spring and laced or webbed crumb. Here it is… My Sourdough Artisan Bread Recipe with Whole Wheat.

So, what is a laced crumb? I would explain it as a crumb that is airy but when you put toppings, butter, mayo, etc. on a slice it doesn’t just fall through. This is found through a balance of bulk fermentation and hydration levels. Too high of a hydration in your loaf and you will be left with a loaf that has big holes and the crumb will not have that laced crumb.

Along with this whole wheat sourdough bread recipe we will also be talking some about temping dough to help ace bulk fermentation time. As you probably know if you’ve been baking sourdough bread, bulk fermentation can be tricky.

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sourdough baker holding whole wheat artisan sourdough bread

Ingredients for My Sourdough Artisan Bread Recipe with Whole Wheat

Active Sourdough Starter

Active starter is important in this recipe and before you start making it, I would recommend that your starter doubles. If it does not appear strong, I would recommend you work on strengthening it. You can find some tips on how to use a sourdough starter to help you with this.

What if you don’t have a sourdough starter?

You can learn how to make one with Agnes or purchase a starter. I have dehydrated sourdough starter available in my Farm Goods store. Be sure to check it out to get started with sourdough!

Bread Flour

You will want to use a quality unbleached flour in this recipe. Bread flour is different from all purpose in that it has a higher protein content which translates to a stronger gluten. Stronger gluten potential means better rise and oven spring. I like to use Dakota Maid bread flour.

Whole Wheat Flour

I add a little bit of whole wheat flour to add flavor but not too much as whole wheat flour speeds up bulk fermentation. I also love the addition of a whole grains to the bread!

Water

Water is pretty simple but make sure it is an unchlorinated water. I use distilled water, but a filtered water should also work well!

Kosher Salt

I like using kosher and sea salt for my sourdough recipes. Salt will retard the fermentation a little which can be helpful in not over fermenting your bread. It also plays a huge factor in flavor. I once made a loaf and forgot the salt…let’s just say I at most of it with salted butter! It was quite bland without the salt!

One of the reasons that I find sourdough bread so fascinating is the few ingredients it takes to make a beautiful multi textured, full flavored loaf of bread. That is not only delicious but is easier to digest! Totally a win, win!

Let’s Look at Some Sourdough Techniques:

Before we get to the bread recipe, I want to take some time to go over some techniques that will be helpful in the creation of this sourdough bread recipe. If you are well experienced in sourdough bread baking, then you can just skip past this part but also you never know when you might learn something new!

Autolyse:

Autolyse is the process of mixing the flour and water together and letting it sit for a time withOUT the sourdough starter. This improves bread structure and gluten strength.

Fermentolyse:

The same as autolyse only fermentolyse includes the active sourdough starter. We will use this technique in this recipe.

What is Bulk Fermentation and When Does it Happen?

Bulk fermentation starts when the sourdough starter is added to the dough.

Generally speaking, and also in this recipe, bulk fermentation first starts on the counter and then the bread is put in the fridge to finish bulk fermentation and be baked roughly 12 hours after it is placed in the fridge.

Bulk fermentation like the name suggest is when the dough does the most fermenting…rising is also something that happens during the bulk fermentation stage. Both are important and go hand in hand.

Tips on How to Get the Bulk Fermentation Just Right:

Temp your dough. (More on this below)

Experiment: I made this recipe quite a few times before feeling like I was getting the hang of the bulk ferment and temping the dough. I appreciate how the temping of the dough gives you a baseline and that baseline sets you up for success. Know what the best part is?!? Even though they weren’t where I wanted them to be, the first few loaves still had a nice crumb and tasted delicious!

Dough Temping: What is it and how does it help?

I really drug my feet when it came to temping for bulk fermentation. I am so glad I took the time to learn it though. With the help of The Sourdough Journey I am loving the exactness and consistency I can get with my loaves.

He has this awesome chart that helps you know how much it should rise and he tells you to ignore the clock. Temperature is such a bigger factor than time when trying to perfect bulk fermentation.

To temp your dough, you temp it after it is kneaded and transferred to a bowl/large measuring cup. Then after you have the temperature you can use the chart that The Sourdough Journey has created to figure out the amount of rise needed before it is to be put in the fridge.

My Experience Over 4 Sourdough Loaves:

With this recipe you end up with roughly 2.5 cups of dough before it ferments.

Loaf Number	Temperature of Loaf	Percent Rise	Fridge Ferment	Final Result
1#	71.4	75%	13 hours	over proofed
2#	74	50%	12 hours	over proofed
3#	71	50%	11 hours	Slightly over proofed
4#	75	50%	10.5	Nicely proofed

I was glad I wrote down my experience as I went, and I think next time I would even take the fridge ferment down to 10 hours. With The Sourdough Journey chart, I also started rounding to the highest temperature. So, if my dough was 71 degrees I would just do a 50% rise before shaping the dough.

A Timeline for Temped Sourdough Bread:

Please Note, these are approximate times to help get an idea of a timeline when working with this recipe.

9PM Feed your starter a 1:5:5 ratio (e.g., 10g starter 50g water 50g flour)

The Next Day:

7-9 AM The following morning when the starter is at peak mix up the dough.
10:30 AM Start Coil Folds complete 4 total every 30 minutes.
12 PM Monitor percent rise on your loaf
5-9 PM shape and place in the fridge for a 12–14-hour cold fermentation

Bake Day:

5-11 AM Bake your sourdough bread

Pin for Later:

My Sourdough Artisan Bread Recipe with Whole Wheat

80 g active sourdough starter
340 g water, room temperature
400 g bread flour
50 g whole wheat flour
10 g kosher salt

Instructions for My Sourdough Artisan Bread Recipe with Whole Wheat:

When your starter is at peak take and measure out the water and sourdough starter in a large mixing bowl or the bowl of a stand mixer. Mix this by hand or with a Danish dough hook until it is milky and mixed well.
Next, add the bread flour and whole wheat. Mix this by hand or with the dough hook attachment for about 1 minute until a shaggy dough is formed.
Let the dough rest for 30 minutes. This is the fermentolyse. This step helps strengthen the dough.
After the 30 minutes add the salt and knead on the lowest setting on your stand mixer or by hand for 6 minutes.
After you are done kneading the bread add it to a clear bowl or large measuring cup. You can either write down the starting measurement or mark where the dough is with a piece of tape.
NOTE: You can use any bowl you’d like but using a clear container, like a glass bowl or large measuring cup, allows you to monitor the rise and bulk fermentation of a loaf.

Bulk Fermentation:

Bulk fermentation has now started, and this is when I take the temperature of my dough. Sourdough Journey has a very helpful table on temperature and percent rise.
My dough is usually anywhere from 70-75 degrees which means I’ll do a 50% rise.
NOTE: I like using a large measuring cup because it makes figuring out the percent rise so much easier.
The dough starts at 2 ½ cups and I need roughly a 50% rise so when the dough is at 3 ¾ cups it will be ready to shape.
NOTE: For consistent results I really recommend using the Sourdough Journey’s chart, He has created a very helpful chart that covers different temperatures of dough, the percentage rise, and an ESTIMATED time it will take. This has helped a tremendous amount in getting my bulk fermentation just right. Which you know is one of the hardest parts of sourdough!
During the start of the bulk fermentation complete 4 coil folds each 30 minutes apart.
I complete the coil fold method by placing slightly damp hands under the center of the loaf and lifting it up. I then turn the container a quarter turn and repeat this until the dough starts to tighten and no longer stretches very far. Make sure you are not tearing the dough.
Then let your dough rise on the counter until it reaches that needed rise. Remember this will vary based on the temperature of the dough. Warmer dough needs less of a rise than cooler dough.
After you have reached your desired rise on your sourdough bread dough. Now it is time to shape the dough.

Shaping Sourdough Bread:

Remove your dough to a clean work surface and pull gently into a rectangle. Fold one side into the center and then the opposite side to the center then starting at the one end roll the dough up into a ball.
Gently, cupping your hands around the dough ball pull it toward you creating tension on the surface of the dough. This is a circular motion. BE CAREFUL not to rip the dough as you are doing this stop once it gets tight.
I have found that this technique works well for boule (round) and batard (oblong) shapes.
Let rest 15 minutes on the counter and then come back and repeat for the final shape. This time place the loaf seam side up into the banneton. Let this rest 10 minutes and taking the dough from each side “stitch” up the dough and place in a plastic bag. Place it in the fridge and let ferment overnight for 12 hours.

The Next Day/ Bake Day:

About 30-45 minutes before you are ready to bake your bread preheat your oven with the Dutch oven inside to 500 degrees. When your oven has been preheated with the dutch oven for at least 20 minutes take your dough out of the fridge.
Flip the dough gently out of the banneton and onto a piece of parchment paper. Dust with flour. (optional) Do your decorative scores with a bread lame (Make sure the razor blade is sharp.) on the top of the dough and then a large expansion score. For best results, when doing the expansion score try to keep your blade at a 45-degree angle and do it in one motion starting at the top and scoring it to the bottom of the loaf.
Remove the Dutch oven from the oven and using the parchment paper as a lifter lift the loaf into the Dutch oven. Place the lid back on top and place in the oven. Reduce the heat to 450 degrees and bake for 25 minutes. After the 25 minutes remove the lid and bake with the lid off for another 15-20 minutes until the crust is golden brown. You can adjust the baking time more or less time (within 10 minutes) to cater how dark you like your crust.
Remove from the oven and place on a wire rack to cool! Enjoy!

Tips to cut the loaf:

Cutting sourdough bread can be an art all on its own. I have found the easiest way is to cut the loaf in half and then cut each half into slices. I have my favorite bread knife linked below!

sourdough grilled cheese and beef and noodle soup

Other Sourdough Bread Recipes to Try:

Ingredients

80 g active sourdough starter
340 g water room temperature
400 g bread flour
50 g whole wheat flour
10 g kosher salt

Instructions

Instructions for My Sourdough Artisan Bread Recipe with Whole Wheat

When your starter is at peak take and measure out the water and sourdough starter in a large mixing bowl or the bowl of a stand mixer. Mix this by hand or with a Danish dough hook until it is milky and mixed well.
Next, add the bread flour and whole wheat. Mix this by hand or with the dough hook attachment for about 1 minute until a shaggy dough is formed.
Let the dough rest for 30 minutes. This is the fermentolyse. This step helps strengthen the dough.
After the 30 minutes add the salt and knead on the lowest setting on your stand mixer or by hand for 6 minutes.
After you are done kneading the bread add it to a clear bowl or large measuring cup. You can either write down the starting measurement or mark where the dough is with a piece of tape.
NOTE: You can use any bowl you’d like but using a clear container, like a glass bowl or large measuring cup, allows you to monitor the rise and bulk fermentation of a loaf.

Bulk Fermentation:

Bulk fermentation has now started, and this is when I take the temperature of my dough. Sourdough Journey has a very helpful table on temperature and percent rise.
My dough is usually anywhere from 70-75 degrees which means I’ll do a 50% rise.
NOTE: I like using a large measuring cup because it makes figuring out the percent rise so much easier.
The dough starts at 2 ½ cups and I need roughly a 50% rise so when the dough is at 3 ¾ cups it will be ready to shape.
NOTE: For consistent results I really recommend using the Sourdough Journey’s chart, He has created a very helpful chart that covers different temperatures of dough, the percentage rise, and an ESTIMATED time it will take. This has helped a tremendous amount in getting my bulk fermentation just right. Which you know is one of the hardest parts of sourdough!
During the start of the bulk fermentation complete 4 coil folds each 30 minutes apart.
I complete the coil fold method by placing slightly damp hands under the center of the loaf and lifting it up. I then turn the container a quarter turn and repeat this until the dough starts to tighten and no longer stretches very far. Make sure you are not tearing the dough.
Then let your dough rise on the counter until it reaches that needed rise. Remember this will vary based on the temperature of the dough. Warmer dough needs less of a rise than cooler dough.
After you have reached your desired rise on your sourdough bread dough. Now it is time to shape the dough.

Shaping Sourdough Bread:

Remove your dough to a clean work surface and pull gently into a rectangle. Fold one side into the center and then the opposite side to the center then starting at the one end roll the dough up into a ball.
Gently, cupping your hands around the dough ball pull it toward you creating tension on the surface of the dough. This is a circular motion. BE CAREFUL not to rip the dough as you are doing this stop once it gets tight.
I have found that this technique works well for boule (round) and batard (oblong) shapes.
Let rest 15 minutes on the counter and then come back and repeat for the final shape. This time place the loaf seam side up into the banneton. Let this rest 10 minutes and taking the dough from each side “stitch” up the dough and place in a plastic bag. Place it in the fridge and let ferment overnight for 12 hours.

The Next Day/ Bake Day:

About 30-45 minutes before you are ready to bake your bread preheat your oven with the Dutch oven inside to 500 degrees. When your oven has been preheated with the dutch oven for at least 20 minutes take your dough out of the fridge.
Flip the dough gently out of the banneton and onto a piece of parchment paper. Dust with flour. (optional) Do your decorative scores with a bread lame (Make sure the razor blade is sharp.) on the top of the dough and then a large expansion score. For best results, when doing the expansion score try to keep your blade at a 45-degree angle and do it in one motion starting at the top and scoring it to the bottom of the loaf.
Remove the Dutch oven from the oven and using the parchment paper as a lifter lift the loaf into the Dutch oven. Place the lid back on top and place in the oven. Reduce the heat to 450 degrees and bake for 25 minutes. After the 25 minutes remove the lid and bake with the lid off for another 15-20 minutes until the crust is golden brown. You can adjust the baking time more or less time (within 10 minutes) to cater how dark you like your crust.
Remove from the oven and place on a wire rack to cool! Enjoy!

Notes

Tips to cut the loaf:

Cutting sourdough bread can be an art all on its own. I have found the easiest way is to cut the loaf in half and then cut each half into slices. I have my favorite bread knife linked below!

Servings: 1 loaf

I hope this new recipe helps you gain a greater confidence in working with artisan sourdough bread getting the bulk fermentation just right and a beautiful loaf you are excited to cut into and share with your family and friends. It is hard to beat great bread. Let me know how it goes for you or leave a review on the recipe below. Thank you for stopping by!

Mariah Nienhuis | TheFarmChicken.com

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Psalms 16: 1-2