Wheat Bran Sourdough Bread

I wanted this wheat bran sourdough bread in my collection for so long. Super rich in flavor, and very beautiful color.

Absolutely worth your attention. And most importantly, this bread is full of healthy fiber and vitamins 

Ingredients

Sourdough Starter 

• 5g sourdough starter
• 35g water
• 30g all purpose flour or bread flour 
• 5g rye flour 

Dough

• 240 g bread flour (80%)
• 48g wheat bran (16%)
• 12g whole wheat flour (4%)
• 210g water (70%)+48g extra water added along with salt (16%) total hydration 86%
• 60g sourdough starter (20%)
• 6g salt (2%)

Directions 

Night before

• 10 pm add starter to the water and whisk together, add flour, mix well, cover loosely, let it sit at a room temp 74-78F for about 8-10 hours until starter reaches its peak (at least triples in volume). Learn how to make starter from scratch here.

Dough

• 10 pm mix water with all flour and cover, let it rest overnight at 50 F / 9C for autolyse.
• During the autolyse the flour absorbs the water, becoming fully hydrated. This will activate gluten development.

Next day 

• 7 am bring the dough to a room temperature to get warm.
• 8 am add sourdough starter. 
• Mix on low speed of your mixing machine for 2-3 min, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
• Cover, let rest for 30 minutes.

• 8:30 am add salt and extra water.
• Mix on low speed of your mixing machine for 4-5 min, or with KitchenAid on speed 3 for 7-9 minutes until well incorporated. The dough should come up together, but still be sticky on the bottom.
• Continue gluten development and structure building by performing stretches and folds during the warm fermentation period.
• Leave to rest 30 minutes. At 74-78F /23-26C.
• 9 am spray your work surface with water, wet your hands to perform 1st nice stretch and fold on a table. Fold the dough, put in a container, cover and it let rest for 45 minutes.
• 9:45 am 1st stretch and fold.
• 10:30 am 2nd stretch and fold.
• 11:15 am 3rd stretch and fold.
• After the final stretch let the dough proof for 30 minutes at 76-80F/ 23-26C. You should see some bubbles on the surface, the dough has to become lighter and puffy. We are looking for 50% rise. 

Preshaping sourdough 

• 11:45 am transfer the dough on to a work surface and dust its top with flour. Flip the dough over so the floured side faces down.
• Fold the dough onto itself so the flour on the surface remains entirely on the outside of the loaf. This will become the crust.
• Place the dough round on a work surface and let it rest for 30 minutes uncovered.

Shaping sourdough 

• 12:15 pm dust the dough with flour. Use a dough scraper to flip it over on to a work surface so the floured sides face down.
• Starting with the side closest to you, pull the right 2 corners of the dough to the left, then fold them up into half of the dough. Repeat this action with the other side too.
• Finally, roll the dough. Shape it into a smooth, taut roll.
• Transfer the roll, seam side up, to a prepared proofing basket (loaf pan with kitchen towel).
• Cover it with plastic and return the dough to the 80F (27C) environment for 15 minutes.
• 12.30 pm Then transfer the dough to rise for 14-24 hours in the refrigerator.

Baking

Next morning

• Preheat your oven to 500 F, place a cast iron pan with the lid inside for 45 minutes -1 hour.
• Remove the dough from the fridge. 
• Flip it over on a parchment paper, score it with a sharp knife or a scoring lame. 
• Transfer the dough on to the hot cast iron pan, cover it with the lid (to create steam for a beautiful and crunchy crust ).
• Bake at 500F for 15 minutes with lid on.

• Remove the lid, lower temperature to 450F. 
• Bake for 20 more minutes until golden brown.

Enjoy!

Wheat Bran Sourdough Bread

1159kcal

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Prep 45 minutes mins

Cook 35 minutes mins

Total 1 day d 3 hours hrs 5 minutes mins

This recipe delivers an exceptionally beautiful, rustic loaf that is super rich in flavor and boasting a gorgeous deep color. Packed with healthy fiber and vitamins from the addition of wheat bran, this high-hydration dough utilizes a unique overnight cold autolyse to seamlessly break down starches, rewarding you with an open interior crumb and a perfectly crunchy crust.

Cuisine Sourdough

Ingredients

Sourdough Starter Levain (Night Before)

• ▢ 5 g Sourdough starter culture
• ▢ 35 g Water
• ▢ 30 g All-purpose flour or bread flour
• ▢ 5 g Rye flour

The Overnight Cold Autolyse (Night Before)

• ▢ 240 g Bread flour (80%)
• ▢ 48 g Wheat bran (16%)
• ▢ 12 g Whole wheat flour (4%)
• ▢ 210 g Main water (70%)

The Main Dough Final Adjustments

• ▢ 60 g Active sourdough starter levain (20% – From the stage above)
• ▢ 48 g Bassinage water (16% – Extra hydration added along with salt)
• ▢ 6 g Salt (2%)

Equipment

• ▢
  Stand Mixer (A KitchenAid or standard mixing machine handles the intensive initial breakdown of the hydrated bran dough)
• ▢
  Proofing Basket (Banneton or a loaf pan cleanly lined with a dry kitchen towel)
• ▢
  Cast Iron Pan with Lid (Or a heavy Dutch oven to capture pressurized steam)
• ▢
  Sharp Scoring Lame (Or a fresh razor blade for clean expansion cuts)
• ▢
  Parchment Paper
• ▢
  Kitchen Scale

Method

Prevent Sleep ModePrevent Sleep Mode

Night Before – Levain Initialization & Cold Autolyse

1. 10:00 PM – Starter Build: In a small glass jar, add your 5g of starter culture to 35g of water and whisk together cleanly. Stir in 30g of all-purpose or bread flour and 5g of rye flour. Mix thoroughly, cover loosely, and let it sit at room temperature 74–78°F (23–26°C) overnight for 8 to 10 hours until the starter reaches its peak and at least triples in volume.
2. 10:00 PM – Overnight Cold Autolyse: In your stand mixer bowl, combine the 240g of bread flour, 48g of wheat bran, 12g of whole wheat flour, and 210g of main water. Mix thoroughly with a spoon just until all dry patches disappear. Cover tightly and place the bowl into a chilled environment kept at 50°F (9°C) to rest overnight. During this overnight autolyse, the flour particles and bran flake layers completely absorb the liquids, softening the bran and flawlessly initiating gluten development.

Day 2 – Levain Integration, Bassinage, and Bulk Proofing

1. 7:00 AM – Temperature Equalization: Remove your autolysed dough from the cold environment and let it sit on your counter for 1 hour to warm up cleanly to room temperature.
2. 8:00 AM – Sourdough Starter Integration: Add 60g of your active overnight starter peak directly into the warmed autolysed dough mass. Turn your mixing machine on low speed for 2 to 3 minutes (or use a KitchenAid mixer on speed 3 for 3 to 4 minutes) until the starter is completely incorporated. Cover and let rest for 30 minutes.
3. 8:30 AM – Bassinage & Salt Incorporation: Add your 6g of salt along with the remaining 48g of extra water into the bowl. This secondary hydration step (bassinage) develops elasticity. Mix on low speed for 4 to 5 minutes (or on a KitchenAid on speed 3 for 7 to 9 minutes) until the liquid is fully absorbed. The dough will pull together cleanly but should remain sticky on the bottom of the bowl. Let rest for 30 minutes at 74–78°F (23–26°C).
4. 9:00 AM – Table Stretch and Fold: Spray your clean work surface lightly with water and wet your hands. Gently tip the sticky dough out and execute one large stretch and fold on the table to lock in structural tension. Fold the dough cleanly over onto itself, place it into a bulk proofing container, cover, and let rest for 45 minutes.
5. 9:45 AM – 1st Stretch & Fold: Wet your hands slightly. Lift one side of the dough up cleanly from the container edge and fold it directly over the center. Repeat this action for all four quadrants of the dough mass to build structured vertical strength. Cover and let rest for 45 minutes.
6. 10:30 AM – 2nd Stretch & Fold: Execute your second structured round of quadrant folds to continue organizing the expanding gluten network. Cover and let rest for 45 minutes.
7. 11:15 AM – 3rd Stretch & Fold: Execute the third and final stretch-and-fold round. Cover and let the dough proof completely untouched for 30 minutes at a warm 76–80°F (23–26°C). The dough should look visibly lighter, show distinct surface bubbles, and hit a clean 50% volume rise.

Preshaping, Tension Rolling, and Cold Retard

1. 11:45 AM – Preshaping: Gently tip the expanded dough out onto your work surface and dust the top lightly with flour. Flip the mass over so the floured side faces directly down. Fold the outer edges cleanly onto itself so that the raw flour coating remains entirely on the outside of the loaf (this ensures a beautiful, crispy crust). Round the dough into a loose ball and let it rest on your counter completely uncovered for 30 minutes to relax the gluten.
2. 12:15 PM – Final Shaping: Dust the top of the resting dough round with flour. Use a dough scraper to flip it over onto your counter so the floured side faces down. Starting at the edge closest to you, pull the two right corners of the dough outward and fold them up into the center. Repeat this exact matching movement across the left side. Roll the dough tightly away from you, shaping it into a perfectly smooth, taut, uniform log.
3. Basket Stabilization & Fridge Retard: Transfer the shaped roll seam-side up into your well-floured proofing basket. Cover with plastic wrap and return the basket to a warm 80°F (27°C) spot for exactly 15 minutes to stabilize. Slide the basket directly into your refrigerator to rise slowly for 14 to 24 hours of cold fermentation retard.

Day 3 – Blazing Cast Iron Bake

1. Next Morning – Preheating: Preheat your oven to 500°F (260°C). Place your cast iron pan and lid onto the middle rack to heat up thoroughly for 45 minutes to 1 hour.
2. Scoring & Loading: Remove the cold dough basket from the fridge. Flip it over gently onto a sheet of parchment paper and score the smooth surface with one clean, long, deep cut using a sharp lame or razor blade.
3. The Steam Bake: Transfer the dough carefully onto the smoking hot cast iron pan base, drop the heavy lid down tightly to lock in the steam, and bake at 500°F (260°C) with the lid on for exactly 15 minutes.
4. The Open Bake: Carefully lift the hot lid off to expose the loaf, lower the oven temperature to 450°F (232°C), and continue baking bare for an additional 20 minutes until the crust turns an incredibly deep, rich golden brown. Let cool on a wire rack for 2 full hours before slicing!

Nutrition

Calories1159kcalCarbohydrates241gProtein45gFat7gSaturated Fat1gPolyunsaturated Fat3gMonounsaturated Fat1gCholesterol9mgSodium443mgPotassium988mgFiber29gSugar1gVitamin A19IUVitamin C0.2mgCalcium99mgIron9mg

Notes

• The Importance of the 50°F Overnight Autolyse: Because wheat bran contains sharp, fiber-heavy flecks that can physically slice through delicate strands of gluten, this recipe relies on a prolonged overnight autolyse phase held at a cool 50°F (9°C). This allows the bran flakes to entirely absorb water and soften over many hours without triggering premature fermentation activity, effectively preserving your structural integrity for a taller oven spring.
• Managing High-Hydration Bassinage Adjustments: Do not attempt to add all 258g of total water during the initial night-before mixing step. Holding back 48g of extra water to add alongside your salt during step 5 is an advanced baking technique known as bassinage. This method makes it significantly easier for your mixer to build early gluten structure before the dough becomes highly hydrated and wet.
• Why the Open-Air Bench Rest is Uncovered: When preshaping your dough round at 11:45 AM, ensure you leave it completely uncovered on the counter for its 30-minute relaxation window. Leaving it exposed to open air allows a very thin, delicate skin to dry out slightly on the surface of the ball. This non-sticky exterior makes the subsequent final tension roll highly efficient and prevents your bench scraper from tearing the dough.

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