Wood Fired Recipes Community Cookbook

Wood-Fired Multigrain Sourdough

Jan 18, 2024Posted by klintPrint


Watch the video:

Note: Build 450g  of Levain the day before the bake.

Levain Ingredients (At ~75% hydration): 

  • 1 tbsp levain (mother)
  • 192g water
  • 258g flour


  1. Mix the flour, water, and starter (levain or poolish) in a bowl.
  2. Cover with clothe.
  3. Let it rest in room temperature until the following day (10-12 hours)


Multigrain Sourdough

Prep Time 1 day
Cook Time 30 minutes
Servings 3 Loaves (24 oz each)


  • 665 g Water
  • 741 g Flour
  • 137 g Whole Wheat
  • 41 g Rye
  • 26 g Salt
  • 450 g Levain


  • Soak the rye in advance for several hours until completely cold.
  • Mix all dry ingredients with warm water.
  • Let it rest for 15 minutes.
  • Add levain and mix on slow speed to incorporate.
  • Switch to a faster speed for 6-8 minutes.
  • Put to dough in an oiled tub or bowl (covered).
  • Let it rest for 20 minutes.
  • Fold twice and then let it rest for another 1.5 to 2 hours; fold the dough very 20 minutes.
  • Divide into 3 pieces (684g each).
  • Make tight balls without tearing the skin.
  • Let them rest for 20 minutes.
  • Shape into loaf and top with sunflower seeds.
  • Let it rise for about 4 hours.
  • Bake at 450F to 470F for 25-30 minutes.

Submitted by: Andrea Colognese of Jamestown Bread Project 

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