Whole Wheat Sourdough Bread Recipe Without Starter
Achieve classic sourdough texture and tang using instant yeast and yogurt. This sourdough bread recipe without starter is perfect for beginners!
- Prep Time: 30 minutes
- rise time: 3 hours
- Cook Time: 1 hour
- Total Time: 4 hours 30 minutes
- Yield: 1 loaf
- Category: sourdough
- Method: baking
Ingredients
- 300 g water (or yogurt whey)
- 350 g bread flour
- 200 g whole wheat flour
- 10 g sea salt
- 20 g sugar
- 150 g thick greek yogurt
- 1 packet instant yeast
Instructions
- In a large bowl, combine the yogurt, water, sugar, and instant yeast. Let it sit for about 10 minutes.
- Add the flour and salt, then knead the ingredients together until a uniform dough ball forms.(kneading for 5-10 minutes)
- Let the dough rest and rise for 1 hour.
- Using a spray bottle filled with water, mist your clean countertop. Wet your hands and wet the top of the dough ball with the spray bottle. Turn the dough out onto the wet counter surface. Scrape out the bowl and rinse the inside of the bowl really well. Leave the bowl wet.
- Stretch and fold the dough. Stretch the top of the dough over the bottom, side over side, and bottom over top.
- Place the dough back in the bowl with the seam side down. Let the dough rest and rise for another hour or two until it doubles in size.
- Clean and dry the counter surface you’re working on. Sprinkle some flour on the surface of your counter and coat your hands in a bit of flour.
- Punch the dough down and flip the dough out onto the floured surface.
- Shape: Gently stretch out the dough, and fold it again. Fold side over side and top over bottom. Then flip the dough over so that the seam side is down on the counter. Tuck under any parts of the dough you need to form a nice circular shape.
- Coat a proofing basket with flour and bread toppings (optional). You can also use a bowl lined with a towel and a generous amount of flour.
- Flour your hands and swiftly pick up and flip your dough into the basket. Smooth side down, seam side up.
- Place in the fridge overnight for 8-12 hours.
- After the 8-12 hours in the fridge, preheat your dutch oven with the lid, in your oven at 450 degrees F.
- Once your oven is preheated, carefully remove your dutch oven and place the lid to the side. *Don’t forget that it’s very hot!*
- Cut a large square of parchment paper and place it on the counter. Turn your dough out onto the paper so that the seam side is down and touching the parchment paper.
- Score the dough using a very sharp knife or a scoring tool.
- Picking up all four corners of the parchment paper, move your dough into the dutch oven.
- Place the lid on the dutch oven and bake at 450 F for 30 minutes.
- After baking covered, remove the lid and bake for another 20-30 minutes at 450 F.
- Remove your finished loaf from the dutch oven and allow it to cool for at least 1 hour.
