Go Back Email Link

Platinum Instant Sourdough Stone-Ground Whole Wheat Bread

Perfect for sandwiches or snacking, this whole wheat bread is packed with plenty of Parmesan and sun-dried tomatoes for a cheesy and salty punch. See video tutorial below.
Platinum Instant Sourdough Stone-Ground Whole Wheat Bread
Yield 1 boule

Ingredients

  • 3 1/2 cups (445g) stone-ground whole wheat flour
  • 6 ounces (170g) shredded Parmesan cheese
  • 1/3 cup (35g) sun-dried tomato halves, quartered
  • 1 (0.63oz) package (18g) Platinum Instant Sourdough Yeast
  • 2 teaspoons (6g) kosher salt
  • 1 2/3 cups (400g) warm water (105°F/41°C to 110°F/43°C)
  • Bread flour (for dusting)

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, stir together flour, Parmesan, sun-dried tomatoes, instant sourdough, and salt by hand. Add warm water, and beat at medium-low speed until a sticky dough forms, about 30 seconds. Cover and let rise in a warm, draft-free place (75°F/24°C) for 2 hours; refrigerate for at least 2 hours.
  • Line a sheet pan with parchment paper, and generously dust with bread flour.
  • Turn out dough onto a lightly floured surface. To form a boule, gently press dough to an even thickness. Working clockwise, fold in edges toward center, pressing lightly, to form a ball. Turn ball over, seam side down. Using both hands, cup dough, and pull toward you. Turn dough 90 degrees, and repeat until a smooth, tight, sealed boule forms (4 to 5 times). Place dough on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1 hour. (Alternatively, place dough on prepared pan, cover, and refrigerate overnight. The next day, remove dough from refrigerator, and let rise in a warm, draft-free place [75°F/24°C] for 1 hour.)
  • When dough has 30 minutes left to rise, place a 5- to 7-quart Dutch oven and lid in a cold oven. Preheat oven to 500°F (260°C). (See notes for baking on a sheet pan.)
  • Using a lame or razor blade, score top of loaf. Carefully remove hot Dutch oven from oven; remove lid, and place bread, still on parchment, in Dutch oven. Cover with lid, and place back in oven.
  • Immediately reduce oven temperature to 425°F (220°C). Bake for 35 minutes. Remove lid, and bake until an instant-read thermometer inserted in center registers 205°F (96°C), about 10 minutes more. Immediately remove loaf from Dutch oven, and let cool completely on a wire rack.

Notes

Sheet Pan Method: To bake on a sheet pan, cover loaf with foil, and tightly seal foil around rim of pan. Bake at 425°F (220°C) for 35 minutes. Uncover and bake until an instant-read thermometer inserted in center registers 205°F (96°C), 10 to 15 minutes more.