50 grams / 1/4 cup bubbly sourdough starter
350 grams / 1 ⅓ cups plus 2 tablespoons room temperature water
500 grams /4 cups plus 2 tablespoons whole wheat bread flour - You can use other flours, too: white unbleached flour, white whole wheat, or spelt. Whole wheat flour will be denser and wonít rise as much as white flour. Donít use gluten-free flours.
25 grams / 2 Tbsp honey
9 grams / 1Ĺ teaspoons finely ground salt
You need to make sure your sourdough starter is bubbly and ready to go. If it has not been fed recently then take a few spoonfuls of sourdough starter from your fridge and give it that much flour and water and let it ferment for 6 - 8 hours.
Before Bedtime ~ Making the dough
Gather ingredients and materials.
Close to your bedtime, add all ingredients to a ceramic bowl. Mix them together with a whisk until well combined. You can also use your hands to get the flour fully incorporated. The dough will look a little scraggly, feel dense, and stick to your fingers. Try and scrape off as much dough from your hands as possible but don't over mix it at this point. Then cover the bowl with plastic wrap for 30 minutes.
After 30 minutes, flour your hands and work the dough into a smooth ball. Do this by folding the dough over and pressing it into the center until the dough starts to turn into a smoother ball.
Place the dough back in the bowl and cover with plastic wrap. Let it rise overnight for 8-10 hours (around 70 degrees F). The next morning the dough will have risen in the bowl and look puffier than it did the night before.
In the Morning ~ Making and Baking the Bread
In the morning, use your spatula and gently pull the dough from the bowl onto a lightly floured work surface. Dust your hands with flour and start at the top and fold the dough over to the center, repeating on all sides (add more flour if needed).
Then flip the dough over and let it rest for 5-10 minutes.
Line an 8-inch bowl with a towel and dust generously with flour. Make sure your hands are still floured and pick up the dough and place it in the bowl with seam side up.
Cover the bowl and let it rest for 30 to 60 minutes. In the meantime, preheat your oven to 450 degrees. Cut a piece of parchment paper to fit your pot, leaving excess so you can grab the bread and take it out of the pot. Place your parchment paper over the bowl and invert the bowl to allow the bread to release onto the paper.
With a small razor blade or serrated knife, score the bread with four slashes.
Pick up the parchment and carefully place your bread in the pot.
Place the lid on the pot and place in the oven for 20 minutes. Then remove the lid and continue baking for 30 more minutes.
You can take it out of the pot and onto the rack to bake for 5 minutes longer to darken the bread if you'd like.
When bread is done, take bread out of pot and place on a wire rack to cool for about 20 minutes to an hour, although we often can't wait to eat it! Store loaf in a bag on the counter, or this bread freezes beautifully.