Perfect 40% Whole‑Wheat Sourdough — Detailed Plan with Timings & Ingredients (Single 900–1000g Loaf)

Start time assumptions: you want a single loaf ready to bake the next morning. I’ll give a timeline with overnight levain build + autolyse day bake + cold retard option. Temperatures assume a comfortable kitchen ~24°C/75°F. Adjust times if your kitchen is cooler/warmer.

Totals (baker’s math)

• Total flour: 667 g (400 g bread flour + 267 g whole wheat)
• Hydration: 75% overall (500 g water)
• Levain: 150 g active (included in procedures below)
• Salt: 13 g (2% of flour)
• Olive oil (optional): 15 g
• Ground flaxseed (optional): 20 g

Final dough weight ≈ 1,135 g (pre‑bake), expected loaf weight ~900–1000 g after shaping.

Ingredients (exact)

• Bread flour (strong AP is ok): 400 g
• Whole wheat flour (freshly milled preferred): 267 g
• Water, room temp (~24°C/75°F): 500 g total (see breakdown)
• Active whole‑wheat starter (100% hydration): 50 g used to build levain; 150 g levain used in dough
• Fine sea salt: 13 g
• Extra‑virgin olive oil (optional): 15 g
• Ground flaxseed (optional): 20 g

Schedule Option A — Morning bake (levain night‑before; bake next day)

Day 0 — Night (11:00 PM) — Levain build

• 23:00 — Feed/build levain:
  • Mix 50 g active starter + 50 g bread flour + 50 g water (100% hydration levain).
  • Stir to homogenous, cover, leave at ~24°C.
  • Expected peak: 4–6 hours (between 03:00–05:00). If your starter is very active, it may peak sooner. Aim to use levain when domed and bubbly but not collapsed.

Day 1 — Morning bake timeline (if levain peaks early, adjust to use when peaked)

• 07:30 — Check levain: it should be domed, bubbly, and pass the float test. If still young, wait until peak.

• 08:00 — Autolyse mix:

  • In a large bowl, combine:
    • 400 g bread flour
    • 267 g whole wheat flour
    • 480 g water (reserve 20 g water)
    • 20 g ground flaxseed (if using)
  • Mix until no dry flour remains. Cover and rest 45–60 minutes.

• 09:00 — Mix levain & salt:

  • Add 150 g of the active levain (you built from 50/50/50; if levain peaked earlier, you may have a different weight—adjust: use ~150 g of active levain).
  • Sprinkle 13 g salt over dough and add reserved 20 g water and 15 g olive oil (if using).
  • Incorporate by pinching and folding until levain and salt distributed and dough becomes cohesive (3–5 minutes). Target final dough temperature ~24–26°C.