My dream crumb
71% hydration wholemeal sourdough, 15hr cold proof.
Sharing my method as a few people asked. High wholemeal content but the dough holds beautifully thanks to a long autolyse and a properly fermented bulk.
Ingredients
250g strong white flour (15% protein)
200g strong wholemeal (M&S, 15% protein)
50g plain white flour
355g water (+ extra drizzle for salt)
11g salt
Active stiff starter at peak
Method
Autolyse — 2 hours
Combine all three flours with the water. Mix until no dry pockets remain. Cover and rest. The wholemeal really needs this time to hydrate properly.
Add starter — wait 30 min
Incorporate the starter fully into the dough. Rest.
Add salt — wait 30 min
Sprinkle in the salt with a drizzle of water to help it dissolve. Pinch and squeeze through until fully incorporated. Rest.
Coil folds — 2 sets, 30 min apart
Building structure while keeping the dough relaxed.
Lamination — after second coil
Stretch the dough out on a damp surface into a thin sheet, then fold back on itself in quarters. Return to the bowl.
Final coil folds — 1 hour later
One more set. From here, leave the dough alone. All folding done within the first 5 hours.
Bulk fermentation — until ready
Continue until the dough is domed and bubbling. Surface should look alive, small bubbles breaking, edges rounded and pulling away from the bowl.
Pre-shape & shape — gentle
Gentle pre-shape on a lightly floured surface. Rest 20–30 minutes. Final shape with a gentle envelope fold. A properly fermented dough holds its shape. don't overwork it.
Cold proof — 15 hours
Seam-side up into a floured banneton, straight to the fridge. No room-temp proof.
Bake — 35 min total
Straight from the fridge into a preheated Dutch oven. 230°C with ice, lid on, for 25 minutes. Remove the lid, drop to 200°C, bake a further 10 minutes until deeply coloured.