This straightforward beginner sourdough bread recipe results in a loaf with incredible flavor thanks to whole wheat flour and rye flour added to the mix. In this video, I'll walk you through every step of the bread-making process, from creating your pre-ferment (levain) to baking the dough in the oven.

Happy baking!

🍞 FULL RECIPE:
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🫙 EQUIPMENT
Reusable bowl covers (affiliate):
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Lodge 3.2-quart combo cooker for baking bread (affiliate):
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My favorite silicone bowl scraper (affiliate):
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My favorite instant-read thermometer (affiliate):
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All my favorite baking tools for this bread:
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LEVAIN INGREDIENTS:
● 38g whole wheat flour
● 38g white flour (bread flour)
● 76g water
● 38g ripe sourdough starter (100% hydration)

AUTOLYSE INGREDIENTS:
114g whole wheat flour
773g white flour (bread flour)
51g whole rye flour
603g water

MAIN DOUGH INGREDIENTS:
● 50g reserved water
● 18g fine sea salt
● 190g ripe levain

🎥 CHAPTERS
00:00 Intro
00:53 Ingredients
02:24 Baking schedule
03:44 Step 1. Levain
04:16 Step 2. Autolyse
05:37 Step 3: Mix
08:18 Step 4: Bulk fermentation
09:12 Step 4a: Stretch and fold 1
09:51 Step 4b: Stretch and fold 2
10:15 Step 4c: Stretch and fold 3
10:38 Step 5: Divide & preshape
12:26 Step 6: Shape
14:12 Step 7: Proof
14:31 Step 8: Bake
16:48 Outro

#baking #sourdough #bread #theperfectloaf

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