100% Whole Wheat Sourdough Bread Recipe - 90% Hydration (no dutch oven, no banneton)

Easiest whole wheat sourdough bread with open crumbs.

Ingredients for 2 loaves (you can halve it for 1 loaf)
- 800gr whole wheat flour
- 720 gr water
- 200 gr starter (levain)
- 10 gr salt

Schedule:
Feed the starter and let it rise - 4-6 hours
Mix the flour and water for autolyze - 30 min
Add the starter and salt and mix for 5 min
Rest - 30 min
1st stretch and fold - 30 min rest
2nd stretch and fold - 30 min rest
3rd stretch and fold - 30 min rest
4th stretch and fold
Bulk proof 2-3 hours (as long as the dough doubles in size)
Shaping
Cold proof in the fridge 4-6 hours
Bake - 40 min

P.S. Do not bulk proof for longer than the suggested time, otherwise, the taste might get bitter. And the shaping is a little bit tricky with 90% hydration dough. Use enough flour and just don’t panic.

Budget smartphone I used to record my video https://amzn.to/3g87rkX

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