The Sourdough System Reboot (10% Wholemeal)

Open-crumb sourdough loaf at 77% hydration with a 20% levain and 10% wholemeal flour.

Ingredients

Build the levain the night before: combine 46g flour, 46g water, and 9g ripe starter in a jar. Mix well, cover loosely, and leave at room temperature (20–22°C) for 10–12 hours until doubled and bubbly.
Combine 403g strong white flour, 50g wholemeal flour and 337g water in a large bowl. Mix until no dry flour remains. Cover and rest 30–60 minutes (autolyse).
Add 101g levain and 10g salt. Squeeze and fold until fully incorporated.
Cover and ferment at room temperature (24–26°C) for 4–6 hours. Perform 4 sets of stretch-and-folds in the first 2 hours (one set every 30 minutes). Bulk is complete when the dough has risen ~50–75% and is airy and domed.
Turn dough onto an unfloured surface. Shape into a rough round, cover, and bench rest 20–30 minutes.
Shape into a tight batard or boule. Place seam-side up in a floured banneton. Cover and refrigerate overnight (8–16 hours) for cold proof, or proof at room temperature 2–4 hours until a poked finger springs back slowly.
Place a Dutch oven in the oven and preheat to 250°C (230°C fan) for at least 45 minutes.
Score the dough, then lower carefully into the hot Dutch oven. Bake covered for 20 minutes, then remove the lid and bake a further 20–25 minutes until deep golden brown.
Transfer to a wire rack and cool for at least 1 hour before cutting.

A cold retard after shaping (overnight in fridge) improves flavour and crust colour, and makes scheduling more flexible.

Score at a 30–45° angle with a sharp lame for good ear development.

Wholemeal flour absorbs more water than white — if the dough feels stiff after mixing, add 10–15g extra water.