Nearly No-Knead Whole Wheat Sourdough
June 15, 2022
This is an easy, long-fermented sourdough with great flavor for minimal effort, with a crisp crust and a holey, irregular crumb. It contains 30% whole wheat flour, for a deep wheaty flavor and a tan colored crumb. The remainder is bread flour, ensuring an open crumb and a good rise.
To develop gluten without kneading, this bread relies on a long fermentation, along with a brief 20-minute rest before the salt is added, a trick known as an autolyse, and a single set of folds early on. The shaped loaf gets placed in a banneton or a towel-lined colander and is then proofed in the refrigerator for 8 to 24 hours, where it develops flavor and firms up to encourage clean, dramatic slashes upon baking.
This recipe yields one 900g loaf.