100% Whole Grain Sourdough Loaf | Artisan Flour

Woohoo!!! 100% whole grain loaf with Sunday’s fresh milled flour!!!!! Doesn’t get much better than this. Taste 💯, health 💯, texture 💯. I’m in love with artisan flour. Thank you to @kingsroostla for the supply and the flour education! Learn more going to his page!
This is a sourdough loaf with 80% hydration (1000g flour and 800g water). I notice that when I use artisan flours, they “drink up” a lot more water than white flour.  It’s soft, moist and though it looks dense it’s fluffy! Such a treat to work with this flour. It has all the fiber, fat and essential nutrients that are normally stripped out of the bleached white flour. I’m still learning about flours but you don’t have to learn so much when the taste teaches- It’s so different and complex. Worth a try!! Hello artisan flour revival!
Stay tuned for more about artisan flours. This one was made with t&a farms Yecora Rojo 2018 from https://kingsroost.com/

If you’re not local to Los Angeles, you can find good flours online. I would stick with Central Milling Company, Arrowhead Mills, and King Arthur brands for good quality flours. Get always unbleached, and 100% whole grain or 100% whole wheat, and organic when possible. (See them below)
Ideally, I would store these flours in the fridge or freezer because unlike the processed stuff, they have delicate oils that can go rancid (similar to nuts and seeds). So, if you buy big bags of flour, give some to friends or store your extra flour in a cool place. In California that means fridge or freezer for me!


Whole Grain Sourdough

(makes 2 loaves)
  • 200g active starter
  • 750g water
  • 1000g whole grain flour
  • 50g water
  • 20g kosher salt


WARNING: (This bread took 3 days because I choose to let it ferment 48 hours. I prefer to do this in the winter months because the weather is cooler. In the summer, I just do I day.)

DAY 1-

MIXING- First, add the first 3 ingredients. Mix well and then let it sit for 45 minutes. This gives the yeast a head start before salt is added. 
After 45 minutes, add 50g water and 20g salt. Use your hands to break up the dough (squeezing) and help dissolve the salt. Divide the dough into two portions into separate containers, about 950g of dough each. 
Let it sit at room temp for 2 hours and turn and pull it every 30 minutes. Then, store the doughs in the fridge overnight. (Make sure there is room in the container for it to rise a bit). 

DAY 2-

SHAPING- Bring the dough out the next day for a couple hours or it comes to room temp. Then, shape it and place in a basket. 
Put it back in the fridge for baking the next day. (see shaping tips in the second video of this post)

DAY 3-

BAKING- The next day bring it out of the fridge for an hour. The bread is ready to bake when it passes the poke test. Poke the bread and if doesn’t spring back right away its ready to bake. It might feel a little hollow because it’s airy. It’s ready. If it’s not ready, wait longer (2-3 hours). 
Preheat the oven to 525 F with your cast iron pot in there. When hot, place loaf in the pot and lower temp to 500 F. Cut a slit on the top of the bread. Cover with the lid. After 10-15 minutes, take off the lid and continue cooking for 10 more minutes. 
The bread should have risen a lot. Now, lower oven to 475 F and bake another 20 minutes, or until it sounds hollow when tapped underneath. 
Let cool at least an hour before cutting. (I don’t always do this because I can’t wait!)
After I cut the bread, I wrap just the cut part it in foil to prevent it from drying out so fast. I don’t put it in plastic because the crust will get soft and I want a crispy crust. 

To your happy and healthy life, 


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