Wade's Mill Sourdough Loaf (75% Hydration)

Wade's Mill Sourdough Loaf (75% Hydration)

This is a naturally leavened bread made with a balanced mix of Wades Mill whole wheat and white bread flours, delivering a flavorful, subtly nutty crumb with excellent structure and oven spring. The dough is fermented warm and cold-proofed overnight for optimal flavor development.

Total Dough Weight: ~970g
Hydration: 75%
Levain Type: Mature active 100% hydration sourdough starter
Target dough temperature: 79-80°F.

Ingredients

  • 425g Wades Mill White Bread Flour

  • 75g Wades Mill Whole Wheat Flour (15%)

  • 360g Water, divided (75% total hydration)

  • 100g Active sourdough starter (at 100% hydration)

  • 10g Sea salt

Method: 

1. Autolyse (Flour Hydration)

  • Mix the flours (425g white, 75g whole wheat) with 350g of the water.

  • Let rest, covered, for 30 minutes to allow the flour to fully hydrate.

2. Add Starter

  • Incorporate 100g of active sourdough starter into the dough.

  • Let it rest for another 30 minutes (this passive fermentation window helps build strength early).

3. Add Salt + Remaining Water

  • Add 10g salt along with the remaining 10g of water.

  • Mix thoroughly until the salt is fully dissolved and gluten development is noticeably improved. You can mix by hand until the dough smooths out and becomes elastic.

4. Strength Building

  • Over the next 1.5 to 2 hours, perform 3 coil folds, spaced about 30–45 minutes apart.

  • Handle gently as fermentation progresses to retain gas while building structure.

5. Bulk Fermentation

  • Bulk ferment at a warm room temperature (79–80°F / 26–27°C) for approximately 4 hours, or until the dough has risen by 60–75%, feels aerated, and shows bubbles along the sides.

6. Shaping

  • Gently pre-shape and bench rest for 15–20 minutes.

  • Perform final shaping and transfer into a floured banneton.

7. Cold Proof

  • Cover and place in the refrigerator overnight (12-16 hours).

8. Bake

  • Preheat oven and Dutch oven/combo cooker to 500°F (260°C). Ensure that the surface temperature is at 475°F.

  • Score the dough and load into the hot vessel.

  • Lower temperature to 450°F. Bake with the lid on for 20 minutes, then uncovered for an additional 20–25 minutes, or until deeply golden and the crust sings when tapped. Internal temperature should be 210°F.

Notes

  • Wades Mill flours bring excellent regional character to this loaf. The whole wheat portion adds flavor and fermentation activity without overwhelming the white flour’s extensibility.

  • Adjust proofing times slightly based on seasonal conditions or starter activity.

      

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