Whole Wheat Sourdough

We use roughly thirty percent whole wheat flour in this dough, enough to change the character of the loaf without making it heavy. The whole wheat adds bran and germ back into the mix, which absorbs more water and slows the fermentation down slightly. We adjust the hydration and proof time to compensate.

The crumb is a little tighter than the country sourdough — still open, but more even. The crust is similar: blistered from the steam in the covered pot, dark mahogany after the lid comes off. The flavor is earthier and more complex than a straight white loaf. There’s a nuttiness from the whole wheat and a slightly more pronounced tang. It’s the kind of bread that stands up well to strong cheeses or anything savory.