My best loaf to date!

Loving my slow increase in ability! Reading and learning has been so much fun!

White + Wholemeal + Vital Wheat Gluten | Dutch Oven Bake

Ingredients

155g active sourdough starter (100% hydration)

160g white flour (9.1% protein)

140g wholemeal flour (10.6% protein)

4g vital wheat gluten

179g water (total hydration: 68%)

8g sea salt

Used a white and wholemeal blend to support a strong rise. Added 4g of VWG to strengthen the gluten matrix and safely push hydration up to 68%, per The Bread Code hydration chart.

Fermentation Timeline

1. Mix & Autolyse

Mixed flour and water. Let rest 6hrs.

1. Stretch & Folds

Added the salt and starter in, Performed 4 stretch & folds over 2 hours

Dough began semi-holding shape after fold 3

1. Bulk Ferment

3.5 hours at ~26°C, dough rose ~50%, airy and jiggly,

1. Cold Retard

Proofed overnight in the fridge (~13 hrs)

1. Shaping

Got some spare time and shaped the loaf out of the fridge onto some parchment, let rest for 30 mins as oven heated up.

Baking Method

Preheated Dutch oven to 250 C

Inverted onto parchment, scored with a deep single ear cut

Baked 25 mins covered, 15 mins uncovered

This was one of the cleanest loaves I’ve done so far — not too wet to shape, but soft enough to get good oven spring. 68% hydration with VWG and that wholemeal balance is perfect for family-style sourdough.

Next time I’ll experiment with slightly longer bulk to push fermentation just a bit more, I was scared it would hit peak and go flat by morning so I put it in the fridge.