Artisan Multigrain Sourdough with Rye and Whole Wheat
A rustic, flavor-forward sourdough combining white, whole wheat, and rye flours with both starter and commercial yeast for reliable fermentation. The long, cold overnight proof develops complex sourness and an open crumb structure. Whole grains add nutty depth and chewiness. Ideal for toasting, sandwiches, or serving alongside soups and braises. This recipe balances traditional sourdough technique with practical timing, using refrigeration to fit a busy schedule while maintaining artisanal quality.
Ingredients
- 1 ¾ oz active sourdough starter, fed and bubbly
- 1 ¾ cups all-purpose unbleached white flour, for starter feed
- ½ cups whole wheat flour, for starter feed
- ¾ cups lukewarm water, for starter feed
- 2 ¼ cups all-purpose unbleached white flour, for dough
- ¾ cups whole wheat flour, for dough
- ⅓ cups whole rye flour, for doughspelt flour or additional whole wheat1:1whole grain
moderate
- 1 ¼ cups lukewarm water, for dough
- ⅓ oz salt, fine
- 0.0 oz instant yeast, active dry or instant
- 6 ½ oz levain, ripened
Instructions
- 1
Feed starter with flour and water, stir until combined, cover and rest 6-8 hours.
- 2
Mix white flour, whole wheat flour, rye flour, and lukewarm water by hand until just incorporated.
- 3
Rest dough for 30 minutes.
- 4
Add salt, yeast, and levain; fold and pinch by hand with wet hands until cohesive, cover.
- 5
Perform four sets of stretch-and-fold, spaced 30 minutes apart.
- 6
Let dough rise until 2.5 times original size, about 3 hours.
- 7
Turn dough onto floured surface, pre-shape into a boule, rest 15 minutes.
- 8
Shape into final boule, place seam side up in floured proofing basket, spray with oil, cover, and refrigerate overnight.
- 9
Preheat oven to 475 F with Dutch oven inside.
- 10
Transfer cold dough to hot Dutch oven using parchment sling.
- 11
Bake covered for 30 minutes.
- 12
Uncover and bake 15-20 minutes more until internal temperature reaches 205 F, transferring to sheet pan if needed.
- 13
Cool completely on wire rack.
Tips
Use a dough scraper or bench knife during shaping and transfer; it prevents sticking and tears.
Check internal temp with an instant-read thermometer inserted into the thickest part of the loaf for perfect doneness.
Good to Know
Wrap cooled loaf in cloth or paper (not plastic) and store at room temperature for up to 3 days. For longer storage, wrap tightly and freeze up to 3 months. Thaw unwrapped at room temperature.
Shape and refrigerate dough overnight before baking. Dough can cold-ferment up to 48 hours; bake directly from cold without thawing.
Slice with a serrated knife when completely cool (at least 2 hours). Serve warm with butter, jam, or alongside soups, stews, or charcuterie.
Common Mistakes
Do not skip the pre-shape rest; it prevents degassing and ensures proper final shape.
Do not open oven during first 30 minutes covered bake; steam loss reduces oven spring.
Do not bake on a cold Dutch oven; preheat fully to achieve dark crust.
Substitutions
moderate
FAQ
Can I make this without a Dutch oven?
Yes. Place loaf on a preheated baking stone and create steam by pouring hot water into a pan on the oven floor for the first 20 minutes, then proceed as directed.
What if my starter is less active?
Increase instant yeast to 2 grams or extend bulk fermentation time. Weak starter prolongs rise but doesn't prevent success if given adequate time.
How long can I keep dough in the refrigerator?
Up to 48 hours without significant quality loss. Beyond that, flavor deepens but structure may degrade. Bake cold directly from fridge.