High Fibre Wholemeal & Wholegrain Sourdough

I sell homemade organic white bread flour sourdough loaves (with a wholemeal starter), but thought I'd try to make a wholegrain sourdough for the family.

The more wholegrain flour you use, the higher in fibre this sourdough is, so experiment with 500g wholegrain flour, or adding different wholegrain/wholemeal flours eg wholemeal rye flour.  

Wholegrain sourdough will rise less than a white sourdough but is better for you!

Proving time: 3 hours 45 minutes (5 x 45 minutes)

Overnight proving: 12-24 hours

Cooking time: 40 minutes

I mix the dough late afternoon the day before the morning I want to bake.

300g lively wholemeal starter

375g water

2 tsp salt

250g wholemeal flour

250g wholegrain flour (I used Sainsbury's Wholegrain Seeded Flour, other wholegrain flours are available)

Mix the starter & water together in a large mixing bowl.  

Mix in the flour and salt until you all the dry flour has been incorporated.  It will be a rough looking dough. Don't worry.  Cover the bowl and leave for 45 minutes.

After 45 minutes do the first of four 'stretch & folds'.  Wet your hands, scoop your fingers under either side of the dough and lift it upwards so the top and bottom of the dough stretch and fold down from your hands.  Give the bowl a quarter turn and do one more stretch and fold.  Cover and leave for another 45 minutes.

After four stretch & folds and a final 45 minute rest, tip the dough out onto a floured surface, stretch the dough out to the side and up onto the middle of the dough at the top, bottom, and sides of the dough.  Shape, and place in a well floured  banneton or bowl with a well floured cloth. Cover and place in the fridge for 12-24 hours until you are ready to bake.

When ready to bake, pre-heat the oven and a deep lidded casserole dish (I used a domed turkey roasting dish) to 230C.  When the oven reaches temperature, tip the dough out onto a piece of baking parchment, and score with a razor blade, bread knife, or scissors (optional).

Lower into the preheated dish, and bake for 20 minutes with the lid on, then 20 minutes with the lid off.

Leave to cool entirely on a baking rack to make slicing easier.

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