The Sourdough Wholemeal Mix

Everyday sourdough loaf with 10% wholemeal for extra flavour and a slightly more open crumb.

Ingredients

Build the levain the night before: combine 46g strong white 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.
Mix the dough: combine 402g 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 levain and salt: add 101g levain and 10g salt. Squeeze and fold until fully incorporated.
Bulk ferment: 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.
Pre-shape: turn dough onto an unfloured surface. Shape into a rough round, cover, and bench rest 20–30 minutes.
Final shape: shape into a tight batard or boule. Place seam-side up in a well-floured banneton. Cover and refrigerate overnight (8–16 hours), or proof at room temperature 2–4 hours.
Preheat: place a Dutch oven in the oven and preheat to 250°C (230°C fan) for at least 45 minutes.
Bake: score the dough, lower carefully into the Dutch oven, and bake covered for 20 minutes. Remove the lid and bake a further 20–25 minutes until deep golden brown.
Cool: transfer to a wire rack and cool at least 1 hour before cutting.


Calories	~1,685 kcal
Protein	~52g

The wholemeal flour absorbs more water than white flour — if the dough feels tight, add 5–10g extra water during mixing.

A cold retard (overnight fridge proof) develops flavour and makes scheduling easier. Dough can proof refrigerated for up to 18 hours.