Wholemeal Sourdough Loaf Recipe

In a large mixing bowl, combine the wholemeal flour, sourdough starter, salt, and water. Mix until a sticky dough forms.

Cover the bowl with a clean kitchen towel and let the dough rest for 30 minutes.

After resting, perform a series of stretch and fold techniques on the dough to develop gluten.

Cover the bowl again and let the dough ferment at room temperature for about 4-6 hours, or until it has doubled in size.

Preheat the oven to 220°C (425°F).

Transfer the dough onto a floured surface and shape it into a loaf.

Place the loaf onto a baking sheet lined with parchment paper and let it proof for another 1-2 hours, until it has risen slightly.

Score the top of the loaf with a sharp knife, then place it in the preheated oven.

Bake for 45 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

Remove from the oven and let it cool on a wire rack before slicing.