Four-Flour Power Sourdough

Name: Four-Flour Power Sourdough
Prep time: 18 h
Cook time: 35 min
Total time: 20 h
Ingredients: 410g Sourdough Starter; 740g Water; 240g Brown Wheat Flour; 240g Whole Wheat Flour; 240g Whole Grain Rye Flour; 240g Oat Flour; 25g Sea Salt

A nutrient-dense loaf combining rye, oats, and whole wheat for a deep, earthy flavor profile.

Prep Time

18h

Active Time

35m

Flours

Sourdough Math

Starter Amount

Adjust the starter amount to scale the recipe.

Ingredients

Sourdough Starter410 g

Water740 g

Brown Wheat Flour240 g

Whole Wheat Flour240 g

Whole Grain Rye Flour240 g

Oat Flour240 g

Sea Salt25 g

Required Tools

Cast Iron Dutch Oven

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Stainless Steel Bench Scraper

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Steps

Mix room temperature starter and water in a large bowl until dissolved.

Add all four types of flour and salt. Mix thoroughly, cover, and let ferment for 3-4 hours.

Tip: Stretch and fold the dough every 30 minutes to create a more aerated crumb.

Shape the dough: Use your left hand to rotate the dough while your right hand tucks it under to create tension. Continue until the surface is tight and a round loaf forms.

Option A: Proof in a basket for 2-3 hours at room temperature. Option B (Recommended): Proof in the fridge (5°C) for 12-16 hours for better flavor and digestibility. If using the fridge, let it return to room temperature before baking.

Preheat a Dutch oven at 205°C for 20 minutes.

Score the top and bake covered for 55 minutes.

Remove the lid and bake for an additional 20 minutes at 205°C (fan) to achieve a deep golden crust.

Cool on a wire rack and cover with a cloth.

Baker's Tip

"Success lies in the temperature. Ensure your water is around 26°C for optimal starter activity during the initial mix. Patience is your most important ingredient!"