Add <quantity>50<unit>g</unit></quantity> of sourdough starter to a container

Add <quantity>50<unit>g</unit></quantity> of water at around <temperature>25<unit>°C</unit></temperature>

Add <quantity>50<unit>g</unit></quantity> of whole wheat flour

Stir to incorporate all the ingredients

Cover with a lid and let it rest for 4h to activate the starter. It should reach 2.5 to 3 times its original volume

Add <quantity>350<unit>g</unit></quantity> of water to a large container with a lid. Reserve <quantity>¼<unit>cup</unit></quantity> of the water and add <quantity>500<unit>g</unit></quantity> of whole wheat flour

Mix until the ingredients are incorporated

Cover and let dough rest for 30m to become smoother and more flexible

Add <quantity>10<unit>g</unit></quantity> of salt and the reserved water to the dough

Add <quantity>100<unit>g</unit></quantity> of the activated starter

Mix to incorporate all the ingredients

Cover with a lid and let it rest for 30-45m to ferment and become smooth

Wet your hands with water and loosen the dough from the sides of the bowl. Gently lift the dough and fold one side underneath itself. Repeat on all sides to form a rough cylinder

Cover and let the dough rest for 30m to ferment and become more elastic

Wet your hands and repeat the process of folding the dough over itself

Cover and let the dough rest for 30m to ferment and become more elastic

Wet your hands and repeat the process of folding the dough over itself. Cover and let it rest for 30m to ferment and become more elastic

Transfer the dough to a working surface

Divide the dough into <quantity>2</quantity> equal parts

Work each half of the dough to form a ball

Dust the portions of dough, the banneton, and the work surface with flour

Place one dough on the floured counter, flour side down

Fold each piece onto itself from the outside, forming a cylinder

Transfer to the banneton with the seam side up and repeat the folding with the other piece of dough

Refrigerate the dough overnight to let it proof slowly

Preheat the oven to <temperature>250<unit>°C</unit></temperature>. If you are using a conventional oven with a baking stone, place the stone inside while preheating

Remove the bannetons from the refrigerator, dust them with flour, and flour a pizza peel

Transfer the dough to the pizza peel, one at a time

Score the dough with a bread lame or a razor

Bake the bread until deep golden brown. The whole wheat sourdough bread is ready

Crunchy and delicious. Enjoy!