Whole wheat bread is nutritious and flavorful, but let’s be honest—100% whole wheat can be dense and heavy. White bread is light and airy but lacks the nutty depth and health benefits of whole grains. The solution? Meet in the middle.
This fifty-fifty sourdough combines equal parts whole wheat flour and bread flour, giving you the best of both worlds: the hearty, nutty flavor and nutritional benefits of whole wheat, with the open crumb and lighter texture of white flour. It’s the perfect everyday loaf—substantial enough for sandwiches, delicious enough for toast, and beautiful enough to impress.
Instructions
Build the Levain
The night before baking, combine the active starter, whole wheat flour, and water in a small jar or bowl. Mix well, cover loosely, and let sit at room temperature overnight (8-12 hours). It should be bubbly, active, and smell pleasantly sour in the morning.
Autolyse
In a large bowl, combine both flours and 350g of the warm water (reserve 25g for later). Mix with your hands or a spatula until no dry bits remain. Cover and let rest for 30-60 minutes. This autolyse softens the bran and starts gluten development.
Add Levain
Add the entire levain to the dough. Mix by pinching and folding until fully incorporated. Cover and rest for 30 minutes.
Add Salt and Remaining Water
Sprinkle the salt over the dough and add the remaining 25g water. Wet your hands and incorporate by pinching and folding until fully absorbed. The dough will become smoother and more elastic. Cover and rest for 30 minutes.
Bulk Fermentation (Stretch and Folds)
Over the next 2-3 hours, perform 4 sets of stretch and folds, every 30 minutes. Wet your hands to prevent sticking. With each set, you’ll feel the dough becoming smoother and more elastic. The whole wheat bran will be visible throughout.
Continue Bulk Fermentation
After the last set of folds, let the dough rest, covered, for another 1-2 hours. It should increase in volume by about 50%, look puffy, and have visible bubbles on the surface and sides.
Shape the Dough
Lightly flour your work surface. Gently turn the dough out. With floured hands, gently shape it into a round or oval by folding the edges into the center, then flipping it over and dragging it toward you to create surface tension. Be gentle but confident.
Final Proof
Place the shaped dough seam-side up in a floured proofing basket (or a bowl lined with a floured kitchen towel). Cover and refrigerate overnight (8-12 hours) for best flavor, or let proof at room temperature for 1-2 hours until puffy.
Preheat the Dutch Oven
Place a Dutch oven with its lid in your oven and preheat to 475°F (245°C) for at least 45 minutes.
Score the Dough
Carefully remove the hot Dutch oven. Place a piece of parchment paper over the dough and invert the basket to release the dough onto the parchment. Using a sharp blade or lame, score the top with a simple slash or pattern—about ¼ inch deep.
Bake Covered
Using the parchment as handles, lower the dough into the hot Dutch oven. Put the lid on and bake for 25 minutes.
Bake Uncovered
Remove the lid and bake for another 20-25 minutes, until the crust is deep golden brown and the internal temperature reaches 205-210°F (96-99°C).
Cool Completely
Carefully remove the loaf from the pot and transfer to a wire rack. Cool completely—at least 2 hours. This is crucial for texture.
Slice and Enjoy
Once completely cool, slice with a serrated knife. Admire the beautiful, nutty crumb. Toast and butter, or use for sandwiches.
Pro-Tips for Fifty-Fifty Sourdough Success
- Use Fresh Whole Wheat Flour: Whole wheat flour contains the oily germ and can go rancid. Use fresh flour for the best flavor.
- Higher Hydration Helps: Whole wheat absorbs more water. This 75% hydration dough may seem wet, but it will come together with proper technique.
- Autolyse Is Essential: The long rest before adding the levain softens the bran and makes the dough more extensible. Don’t skip it.
- Reserve Water with Salt: Adding some water with the salt helps it dissolve and gives you more control over hydration.
- Watch Fermentation Closely: Whole wheat ferments faster than white flour. Don’t rely solely on time; look for visual cues—puffiness, bubbles, a dome that springs back slowly.
- Handle Gently: The bran can tear the gluten if you’re too aggressive. Be gentle during shaping.
- Expect a Different Crumb: The crumb will be slightly tighter than a pure white loaf, but more open than 100% whole wheat. That’s exactly what we want.
- Toast It: Fifty-fifty sourdough absolutely shines when toasted—the nutty flavors deepen, and the texture becomes perfectly crisp.
This Fifty-Fifty Whole Wheat Sourdough is the perfect everyday loaf—nutritious, delicious, and absolutely beautiful.
