An easy (and almost undetectable) switch from white sourdough! Even more so if you’ve got our classic no-knead bread down, and are craving a little more wholesome goodness in your daily slice of toast.
50 g (1⁄4 cup) bubbly, active starter
350 g (11⁄3 cups plus 2 tbsp) warm water
125 g (not sure of the volume measurement) whole wheat bread flour
375 g (not sure of the volume measurement) bread flour
9 g (11⁄2 tsp) fine sea salt
MAKE THE DOUGH:
The night before you want the bread: Whisk the starter and water together in a large bowl with a fork or dough whisk. Add both flours and salt, and combine to form a stiff dough. Use your hands to finish mixing and fully incorporate the flour. You will have a shaggy, heavy dough that will stick to your fingers. Scrape off as much as you can, then cover with a damp towel and rest for 30 minutes. Tip: Now is a good time to replenish your starter.
After the dough has rested, work it into a relatively smooth ball by grabbing a portion of it and folding it over, pressing your fingertips into the center. Repeat this process, working your way around the dough until it begins to tighten, about 15 seconds.
Cover bowl with a damp towel and allow it to rise overnight at room temperature, about 8 to 10 hours at 70°F (21°C). Dough is ready when it no longer looks dense and has doubled in size.
In the morning, gently scrape the dough out of the bowl and onto a lightly floured surface. Shape into a boule or batard. Meanwhile, generously flour a banneton or line an 8-inch (20-cm) bowl with a towel and dust with flour. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Using a bench scraper, place the dough into the bowl, seam side up (upside down).
Cover and allow it to rest for 30 minutes to 1 hour. Dough is ready when it’s puffier and has risen slightly, but has not yet doubled in size.
Preheat oven to 450°F (230°C). Tear a sheet of parchment paper the size of your baking pot or dutch oven, leaving enough excess around the sides to remove the bread.
Place the parchment over the dough and invert the banneton/bowl to release. Sprinkle dough with flour and gently rub the surface with your hands. Using a bread lame, the tip of a small, serrated knife, or a razor blade, score the dough in your desired pattern. Using the sides of the parchment paper as two handles, transfer the dough to the baking pot.
Bake dough on the center rack for 20 minutes, covered. Remove lid, and continue to bake for another 40 minutes. When finished, transfer to a wire rack. Cool for at least 1 hour before slicing.
Tip: To maximize freshness, cool completely and store at room temperature in a plastic bag for up to 1 day. Bread also freezes well for toast, if pre-sliced and stored in a zip top bag.