White Sonora Heritage Sourdough Bread
Best with: White Sonora Wheat
A naturally leavened sourdough loaf made with White Sonora whole wheat flour, offering exceptional flavor, nutrition, and a beautifully balanced crumb. This recipe uses a gentle fermentation schedule and cold proof to develop depth without overworking the dough.
Ingredients
430 g water, room temperature
(about 1 ¾ cups + 2 Tbsp)200 g active sourdough starter (100% hydration)
(about ¾ cup)328 g White Sonora whole wheat flour
(about 2 ¾ cups)328 g bread flour
(about 2 ¾ cups)16 g salt
(about 2 ¾ tsp fine sea salt)
Note: Cup measurements are approximate. For best results, especially with heritage grains, we recommend weighing ingredients.
Instructions
Mix: Add all ingredients to the bowl of a stand mixer. Mix on the lowest speed for 1 minute, just until combined.
Rest (Autolyse): Cover the bowl and allow the dough to rest for 30 minutes.
Knead: Knead the dough on speed 2 for 1 minute using a stand mixer.
First Rise: Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise at room temperature for 1 hour.
Fold: Perform one fold (stretch and fold or coil fold).
Second Rise: Let the dough rise for 1 hour, then fold again.
Final Bulk Rise: Allow the dough to rise for 90 minutes.
If the dough doesn’t seem sufficiently developed, you may add one additional fold followed by another 60-minute rise.
Pre-Shape: Turn the dough out onto a lightly floured surface. Gently fold it into a loose round. Place the dough fold-side up, cover with plastic wrap, and let rest for 20 minutes.
Shape: Shape the dough into a tight round boule. Let it rest seam-side down on the counter for 1–2 minutes to seal the bottom.
Cold Proof: Place the loaf seam-side up in a bowl lined with a well-floured cloth or dish towel. Cover tightly with plastic wrap and refrigerate for 16–18 hours.
The dough can be refrigerated for up to 24 hours (and even longer with good results).
Prepare to Bake: Remove the dough from the refrigerator. Gently turn it into a prepared Dutch oven (lined or lightly floured). Replace the lid and allow the loaf to rest at room temperature for at least 45 minutes.
Score & Steam: Just before baking, lightly spray the loaf with water and score the top.
Bake: Bake at 450°F (232°C):
24 minutes with lid on
20 minutes with lid off, until deeply golden
Bake times may vary depending on your Dutch oven. These times work well with a 6-quart Lodge Dutch oven.
Cool: Remove from the oven and allow the loaf to cool completely on a wire rack before slicing.
Tips for Heritage Grains
White Sonora absorbs water differently than modern wheat, so resist the urge to add flour early.
Look for dough strength and fermentation cues rather than strict timing.
Flavor improves noticeably after a full overnight cold proof.
