Whole Wheat Sourdough Bread

Combine the levain ingredients and leave at room temperature until fully matured, for 10-12 hours.

Mix all dough ingredients except the salt until smooth.

Add the salt and knead the dough until the gluten begins to develop.

Transfer the dough to a container. Leave to ferment at room temperature for 4-5 hours.

Perform stretches and folds every 30 minutes, 3 times in total.

Divide the fermented dough into three pieces, preshape into rounds, and let rest for 15-30 minutes.

Shape the loaves and place them into buttered pans.

Proof at room temperature for 2-3 hours or in the refrigerator for 14-20 hours.

Bake the bread in a preheated oven at 250°C: the first 15 minutes with steam at 230°C, then bake without steam for another 20-25 minutes at 180°C.