Four-Flour Power Sourdough
A nutrient-dense loaf combining rye, oats, and whole wheat for a deep, earthy flavor profile.
Sourdough Math
Adjust the starter amount to scale the recipe.
Ingredients
Required Tools
Fermentolyse
Whole grain flours benefit from the acidic environment of the starter right from the mix to prevent degradation.
Learn More →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.
The Science Behind This Bake
Master the techniques in our Sourdough Lab