Easy lazy hands-off Whole-wheat sourdough

Updated at: Fri, 03 May 2024 18:01:13 GMT

Step 1

Combine the starter and water well first.

Step 2

Then add the flour and salt and preferably knead together. (You can do it with a wooden spoon.)

Step 3

Cover and leave at room temperature for 15 to 30 hours until doubled in size.

Step 4

You now have 12 hours at room temperature or 4 days if you keep the dough in the fridge, to shape your bread. Put tension on the outside so it will shape and not just flatten out. Ferment for 90 minutes after shaping.

Step 5

If in the fridge, take it out approx. 3,5 hours before shaping. Shape & ferment (wait) for another 90 minutes.

Step 6

Score the loaf and place it in a cast iron pot with a lid. (Or add steam to your oven if you bake without one.)

Step 7

Put into a cold oven and turn it to 220 C for 45 minutes. If covered, uncover for the last 15 minutes or stop the steam. Bake until desired Browning is achieved.

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Crispy

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