This classic 50/50 sourdough bread combines the hearty, nutty flavour of whole wheat with the light, airy texture of white flour, creating a balanced and delicious loaf. Perfect for both novice and experienced bakers, this recipe offers a robust, tangy flavour with a satisfyingly chewy crumb. The long fermentation process enhances the bread’s taste and makes it easier to digest, breaking down gluten and phytic acid in the grains.

See our Delicious Sourdough Cinnamon Rolls Recipe

Sourdough baking requires patience and practice, but the results are well worth the effort. This recipe includes a simple process to create your sourdough starter if you don’t already have one and detailed instructions for kneading, fermenting, and baking your loaf to perfection. Enjoy this classic 50/50 sourdough bread as a staple in your home, perfect for sandwiches, toasting, or just enjoying plain with a bit of butter.

Classic 50/50 Sourdough Bread Recipe

Recipe by Owais

Servings

1

servings

Prep time

30

minutes

Cooking time

45

minutes

Total time

1

hour 

15

minutes

Ingredients:

• For the Sourdough Starter:

• 100g whole wheat flour

• 100g water

• 50g active sourdough starter

• For the Dough:

• 250g all-purpose flour

• 250g whole wheat flour

• 350g water

• 100g active sourdough starter

• 10g salt

Instructions:

• Feed the Starter (if not using a pre-fed starter):
  Mix 50g active sourdough starter with 100g whole wheat flour and 100g water. Cover loosely and let it sit at room temperature for 4-6 hours or until bubbly and doubled in size.
• Autolyse:
  In a large mixing bowl, combine 250g all-purpose flour, 250g whole wheat flour, and 350g water. Mix until no dry bits remain. Cover and let it rest for 1 hour.
• Mix the Dough:
  Add 100g of the active, bubbly sourdough starter to the flour and water mixture. Mix thoroughly until the starter is well incorporated. Let the dough rest for 30 minutes.
• Add Salt:
  Sprinkle 10g of salt over the dough. Mix and fold the dough with your hands until the salt is fully incorporated.
• Bulk Fermentation:
  Cover the bowl with a damp cloth or plastic wrap and let it ferment at room temperature for 4-6 hours. For the first 2 hours, perform a series of stretches and folds every 30 minutes. The dough should become more elastic and smooth.
• Shape the Dough:
  Turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf. Place the shaped dough into a lightly floured proofing basket or bowl. Cover and let it proof for another 2-4 hours at room temperature or overnight in the refrigerator for a slower fermentation.
• Preheat the Oven:
  Place a Dutch oven or heavy baking pot with a lid inside the oven and preheat to 450°F (230°C).
• Score and Bake:
  When ready to bake, carefully remove the hot pot from the oven. Turn the dough out onto a piece of parchment paper. Score the top of the dough with a sharp knife or razor blade. Lift the dough into the hot pot using the parchment paper as a sling. Cover with the lid and bake for 20 minutes.
• Finish Baking:
  Remove the lid and continue to bake for another 20-25 minutes, or until the crust is deep golden brown and the internal temperature of the bread reaches 210°F (99°C).
• Cool:
  Transfer the bread to a wire rack and let it cool completely before slicing.

Notes

• Enjoy your classic 50/50 sourdough bread with your favourite toppings or simply on its own!

Ideas for Serving

• Toast with Avocado: Top a slice of sourdough with mashed avocado, a sprinkle of salt, and a drizzle of olive oil.
• Grilled Cheese Sandwich: Use sourdough for a classic grilled cheese, adding your favourite cheeses and a bit of mustard.
• Breakfast Sandwich: Layer scrambled eggs, bacon, and cheese between two slices for a hearty breakfast.

Nutritional Information (per slice)

• Calories: 150
• Carbohydrates: 28g
• Protein: 5g
• Fat: 1g
• Fiber: 3g
• Sodium: 200mg

History

Sourdough bread has a rich history dating back thousands of years. It is one of the oldest forms of leavened bread, with origins tracing back to ancient Egypt. The natural fermentation process, which uses wild yeast and lactic acid bacteria, was discovered by accident when flour and water mixtures were left to ferment naturally. This method was widely used before commercial yeast became available in the 19th century. Sourdough’s popularity has resurged in recent years, with many home bakers and artisan bakeries embracing the traditional techniques.

FAQs

What is a sourdough starter?

A sourdough starter is a mixture of flour and water that captures wild yeast and bacteria from the environment, which are used to leaven bread.

Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but bread flour gives better gluten development and structure to the bread.

Why does sourdough bread take so long to make?

The long fermentation process allows the natural yeast and bacteria to develop flavour and improve the bread’s texture and digestibility.

How do I know when my dough is ready to bake?

The dough is ready to bake when it has doubled in size and passes the “poke test” – when you poke the dough, it should slowly spring back.

Can I speed up the fermentation process?

You can speed up fermentation by keeping the dough in a warmer environment, but this might affect the flavour and texture of the bread.

How do I store sourdough bread?

Store sourdough bread in a paper bag or wrapped in a tea towel at room temperature for up to 3 days. For longer storage, freeze the bread.

Why is my sourdough bread dense?

Dense bread can result from underproofing, overproofing, or insufficient gluten development. Ensure proper fermentation and gluten development.

Can I add seeds or nuts to the dough?

Yes, you can add seeds, nuts, or other mix-ins during the mixing process for added texture and flavour.

Enjoy baking your Classic 50/50 Sourdough Bread and savour the satisfaction of creating a timeless and nutritious loaf!