Step 1: Prepare the Starter

Begin by mixing your sourdough starter with water and whole wheat flour. This activates the yeast and sets the foundation for your bread.

Step 2: Combine Ingredients

In a large bowl, mix the activated starter with additional water, salt, and all-purpose flour, creating a sticky dough that begins to take shape.

Step 3: Knead the Dough

Transfer your dough to a floured surface and knead it for about 10 minutes. This builds gluten, giving your bread its chewy texture.

Step 4: First Rise

Place your kneaded dough in a lightly oiled bowl and cover it with a damp cloth. Allow it to rise until it doubles in size, which may take 4 to 12 hours depending on temperature.

Step 5: Shape the Loaf

Once risen, gently punch down the dough and shape it into a round or oblong loaf. Be careful not to deflate it completely; you want to preserve some of the air bubbles.

Step 6: Second Rise

Place the shaped loaf into a proofing basket or bowl lined with a floured cloth. Cover and let it rise for another 2 to 4 hours until puffy.

Step 7: Preheat the Oven

Preheat your oven to 450°F (232°C) while the loaf is undergoing its second rise. A hot oven is essential for achieving a good crust.

Step 8: Score the Loaf

Just before baking, carefully score the top of your loaf with a sharp knife or razor. This allows steam to escape and helps control the Bread’s expansion.

Step 9: Bake

Place your loaf in the preheated oven and bake for 30 to 40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.

Step 10: Cool Before Slicing

Once baked, transfer your bread to a wire rack and let it cool completely before slicing. This step helps set the texture and flavor.