Soft-Wheat Sourdough Bread (European-Style, Whole Grain)
An easy, forgiving sourdough bread recipe using soft wheat flour. European-style, whole grain, and perfect for everyday baking.
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Equipment
- danish dough whisk - (optional)
- stand mixer - (optional)
- grain mill - (optional)
- dutch oven - (optional)
Ingredients
- 500 g fresh-milled soft wheat flour, or store-bought whole wheat flour (see Notes) - (100%)
- 375 g water - (75%)
- 10 g salt - (2%)
- 90 g sourdough starter, active and bubbly - (18%)
Instructions
mix & autolyse
- If using freshly milled flour, grind your wheat berries on the finest setting.
- In a large bowl (or the bowl of a stand mixer), combine flour, water, salt and starter. Mix until no dry bits remain. The dough will be shaggy—that’s fine. Cover and rest for 30–60 minutes to autolyse (this helps the flour absorb the water and begin gluten development).
knead (Choose one path—stand mixer or by hand)
- Stand mixer: Switch to the dough hook and knead on low speed for 5–10 minutes, until smooth and stretchy. It should pass the windowpane test. If the bowl of your stand mixer is very large, transfer the dough to a smaller bowl. That way it’s easier to tell when it has doubled. You can skip the stretch and folds.
- By hand: Knead gently for 5–10 minutes until the dough comes together. It doesn’t need to be perfectly smooth—just cohesive and no longer sticky. Rest for 30 minutes, then continue with stretch and folds below.
Stretch & Folds (hand-kneading only)
- Wet your hands. Grab one side of the dough, stretch it up gently, and fold it over itself. Rotate the bowl a quarter turn and repeat at least 3 more times, or until you feel tension increasing. Let rest 20–30 minutes. Repeat for 2–3 total sets, letting the dough rest between rounds. After the final stretch and fold, cover and bulk ferment.
bulk ferment
- Let the dough rise at room temperature (ideally 21–24°C / 70–75°F) for 5–7 hours.
Shape
- Lightly flour a banneton (or a medium bowl lined with a clean towel). Flour the counter and the dough’s top. Wet your hands and gently release the dough from the sides of the bowl. Turn the dough out, smooth side down. Shape into a rectangle. Fold the top third down, bottom third up, then fold the sides in like an envelope.
- Flip seam side down. Cup your hands around the dough and gently pull it toward you to build surface tension. Turn and repeat until taut. Place into your prepared banneton, seam side up.
proof
- Cover the dough (a clean plastic bag or shower cap works well). Make sure the bag doesn’t touch the dough. Let it rest at room temp for 30–60 minutes (up to 90 if your kitchen is cool), or in the fridge for up to 12 hours.
Score & Bake
- Preheat your oven to 250°C (480–500°F) with a Dutch oven inside. Let it heat for at least 30 minutes. Turn your dough out onto baking paper. Score it with a sharp blade at a 45° angle. You can add decorative scoring too if you like. Carefully lift the dough into the hot Dutch oven. Bake covered for 20 minutes at 210°C (410–420°F). Uncover and bake another 20 minutes, until golden and crisp. The bread should sound hollow when tapped. Cool on a wire rack for at least 1 hour before slicing.
Notes
Flour Notes:
This recipe is built for whole grain soft wheat flour—freshly milled or store-bought. In Europe, it’s often labeled simply as “wheat.” You can also blend in spelt or kamut (up to 50%), or rye (up to 15%) for added flavor. No mill? Look for 100% whole wheat flour, ideally made from soft wheat. If unavailable, white whole wheat is a decent substitute—though texture and flavor will vary slightly. Hydration Tip:
Flours absorb water differently. If the dough feels too dry, add water in teaspoons. Too sticky? Add a touch more flour. Bulk Fermentation:
Ready when the dough is puffy, roughly doubled, and shows small bubbles. Don’t overproof—it should still feel structured and soft. Final Proof:
Timing depends on flour and starter strength. Cold proofing helps with shaping and flavor—especially for soft wheat or fresh flour.
This recipe is built for whole grain soft wheat flour—freshly milled or store-bought. In Europe, it’s often labeled simply as “wheat.” You can also blend in spelt or kamut (up to 50%), or rye (up to 15%) for added flavor. No mill? Look for 100% whole wheat flour, ideally made from soft wheat. If unavailable, white whole wheat is a decent substitute—though texture and flavor will vary slightly. Hydration Tip:
Flours absorb water differently. If the dough feels too dry, add water in teaspoons. Too sticky? Add a touch more flour. Bulk Fermentation:
Ready when the dough is puffy, roughly doubled, and shows small bubbles. Don’t overproof—it should still feel structured and soft. Final Proof:
Timing depends on flour and starter strength. Cold proofing helps with shaping and flavor—especially for soft wheat or fresh flour.
Calories: 128kcal
Tried this recipe?Let me know how it turned out!