1. Sourdough Starter:   
• A healthy starter is essential for successful bread baking. To ensure your bread rises well, it's important to feed your starter regularly and use it (the levain) at its peak. A consistently fed starter will be more active and reliable. If the mother starter isn’t strong, the dough may still struggle to rise properly, even if the levain is used at its peak.  For more information, click the links: "How To Make Sourdough Starter" and "Sourdough Maintenance".
2. Gluten Development: 
• Essential for soft, airy bread, gluten is created when flour hydrates. To develop it, use techniques like autolyse or kneading. The windowpane test checks readiness—dough should stretch thin without tearing.  From my experience, high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.
3. Kneading: 
• Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
4. Flour & Hydration: 
• Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results.   If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
5. Dough Temperature:
• Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
6. Proofing:
• Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
• If it bounces back instantly, it’s under-proofed and needs more time.
• If the indentation stays, it’s over-proofed.
• If the indentation slowly bounces back, it’s ready to bake.
• There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
7. Wrinkle Top or Shrinking: 
• If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
8. Baking & Oven Temperarate:  
• Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

Storage Tips

• Room temperature: Store in an airtight bag or container up to 3 days.

• Freeze: Wrap tightly and freeze for up to 1 month. Thaw at room temperature or warm gently in the oven.

Variations and Add-Ins

✨ Add seeds (sunflower, flax, sesame) for crunch and nutrition.
✨ Use honey instead of sugar for a richer flavor.
✨ Brush with melted butter after baking for a softer crust.
✨ Swap in up to 50% spelt flour for a rustic touch.

Frequently Asked Questions (FAQs)

Q: Can I make this bread without a stiff starter?
A: Yes, but the flavor may be tangier. You can use a liquid starter and slightly reduce hydration in the main dough.

Q: Why is my dough so sticky?
A: Whole wheat flour absorbs water slowly. If needed, let the dough rest (autolyse) before kneading, and knead well to build gluten.

Q: Can I make this bread 100% whole wheat?
A: I made this Bread using 92% of whole wheat flour and 8% of bread flour that comes from the sourdough starter.

Q: Why did my loaf turn out dense?
A: This is usually due to underproofing or an underactive starter. Make sure your starter is at peak activity and proof the dough fully.

Troubleshooting

• Dense or gummy crumb: Check starter strength, proofing time, and avoid underbaking.

• Flat loaf: Could be from weak gluten development or overproofing.

• Crust too hard: Cover the loaf with foil during the last 10 minutes or brush with butter after baking.

• Crumb too dry: Reduce baking time slightly or increase hydration by ~5–10g.

Why This Recipe Works

The combination of bread flour and whole wheat flour creates a loaf that’s both hearty and soft. Using a sweet stiff starter ensures a mild flavor without the sharp tang of traditional sourdough. The enriched dough (with milk, butter, and sugar) gives the bread softness and excellent keeping quality, making it ideal for everyday sandwiches.

More Recipes You’ll Love

• 100% Whole Wheat Sandwich Bread(Yeast)

• Sourdough Shokupan

• Soft Sourdough Rye Bread