Baking Great Bread at Home20% whole wheat, flaxseed, and sesame seeds for a loaf with real depth
IntermediateHenry's Foolproof Whole WheatSourdough
by Henry Hunter Jr.
The Foolproof Loaf, leveled up.
Fermentation
45 minutes to 1 hour (fermentolyse) + 3-4 hours bulk
Bake Time
32-37 minutes
Yield
One 900g–1000g artisan boule or batard
Perfection is not required
"Perfection is not required. Progress is."— Henry Hunter Jr.
By Henry Hunter Jr., founder of Crust & Crumb Academy and Baking Great Bread at Home.
Authentic Flavor
This is my Foolproof Sourdough base altered to add more nutrition and complexity without changing the process. If you've already made the original, you know how this goes. This one just has more going on.
Equipment Needed
Round or oval depending on your preferred shape.
Target internal temp of 200–210°F (93–99°C).
Ingredients
The Dough
Sesame Seeds (added during folds)
Added in two equal stages during coil folds 2 and 3. Pour on top and fold in — 10g of each type per fold.
Pro Tip
The ground flaxseed absorbs water — that's why hydration is bumped to 395g from the standard 375g. Don't skip that extra 20g or the dough will be too tight.
Day 1 — Mix
Mix and Fermentolyse
Combine your flours, flaxseed, , and water. The rest lets the whole wheat and flaxseed fully hydrate before the salt goes in. You'll notice how extensible the dough becomes after this rest.
Click each step to mark complete
Combine the Dough
In a large bowl, combine the bread flour, whole wheat flour, and ground flaxseed. Add the active starter and water. Mix by hand until no dry flour remains. It'll look rough and shaggy — that's expected.
Fermentolyse Rest
Cover the bowl and let it rest at room temperature for 45 minutes to 1 hour. You can extend this overnight in the refrigerator if your schedule calls for it — the whole wheat and flaxseed genuinely benefit from the longer rest. After the rest, the dough will be noticeably smoother and much more extensible than when you first mixed it.
⏱ Wait Time
45 minutes to 1 hour (or overnight in the refrigerator)
Pro Tip
Don't rush the fermentolyse. With whole wheat and flaxseed in the mix, that rest time is doing real work hydrating the bran and relaxing the gluten.
Precise Timers
Use these interactive timers to track your stages.
Fermentolyse
Day 1 — Salt
Add Salt
Salt goes in after the rest, not before. Use the to work it in fully.
Click each step to mark complete
Incorporate the Salt
Add the salt directly to the dough and work it in using the — scoop from underneath, stretch upward, and slap the dough back into the bowl. Repeat for 4 to 5 minutes until the dough feels smooth, cohesive, and elastic.
Pro Tip
Wet your hand slightly before working in the salt. It helps absorption and keeps the dough from sticking to your palm.
Day 1 — Bulk
Bulk Fermentation and Coil Folds
Three sets of , 45 minutes apart. Sesame seeds get added during folds 2 and 3.
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Coil Fold 1
Wet your hands. Slide them under the center of the dough, lift it, and let both ends fold under. Rotate the bowl 90 degrees and repeat. That's one set. Cover and rest 45 minutes.
Coil Fold 2 — Add First Sesame
Before folding, pour 10g of black sesame seeds and 10g of white sesame seeds on top of the dough. Perform the — the seeds start incorporating naturally. Cover and rest 45 minutes.
Coil Fold 3 — Add Remaining Sesame
Pour the remaining 10g black sesame and 10g white sesame on top. one more time. Cover and let the dough rest undisturbed for 30 minutes after this final fold.
⏱ Wait Time
30 minutes
Pro Tip
Adding seeds during folds 2 and 3 — not at the beginning — protects early gluten development. The structure is strong enough by then to hold them without tearing.
Bran accelerates activity
Whole wheat flour contains bran and germ, which carry additional wild yeast and bacteria. That extra microbial activity means your dough will ferment noticeably faster than a 100% white flour loaf at the same temperature. Watch the dough, not just the clock.
What to look for
You're aiming for roughly a 50–75% increase in volume with visible bubbles on the surface and sides of the bowl. The dough should feel airy and jiggle slightly when you gently shake the bowl.
The Takeaway
Trust the dough, not the timer. Whole wheat moves faster.
Precise Timers
Use these interactive timers to track your stages.
Rest After Fold 1
Rest After Fold 2
Rest After Fold 3
Day 1 — Shape
Lamination, Pre-Shape, and Final Shape
A light stretch after bulk gives the dough a final tension boost before .
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Turn Out and Laminate
Turn the dough out onto a lightly floured surface. Gently stretch it into a rough rectangle — don't force it. Fold it letter style: top third down, bottom third up. This is a light pass, just enough to redistribute tension evenly. Don't overwork it.
Pre-Shape
Fold the dough into a loose round. Use your to drag it toward you across the surface, building light surface tension. Let it rest uncovered on the bench for 15 minutes.
Final Shape
Shape into a or depending on your banneton. Aim for confident, decisive movements. Flip seam-side up into your lightly floured banneton and pinch the seam lightly to close.
⏱ Wait Time
15 minutes
Pro Tip
If the dough is snapping back and resisting shaping, it needs more bench rest. Give it another 5–10 minutes before trying again.
Precise Timers
Use these interactive timers to track your stages.
Bench Rest
Shaping
Shaping This Loaf
This dough is extensible thanks to the whole wheat and the fermentolyse rest. Don't over-tighten on the bench — it can tear. Think confident but gentle.
Watch the Technique
Batard (Oval)
RecommendedClick each step to mark complete
Flatten
Gently press the pre-shaped round into a rough oval.
Fold the Sides
Fold the left and right edges into the center, overlapping slightly.
Roll and Tension
Roll from the top down using your thumbs to maintain tension without tearing. Pinch the seam.
Into the Banneton
Place seam-side up into a lightly floured oval banneton.
Boule (Round)
Click each step to mark complete
Cup and Drag
Cup the dough in both hands and drag it toward you across the surface, building tension.
Rotate and Repeat
Rotate 45 degrees and drag again. Two or three passes is enough.
Into the Banneton
Place seam-side up into a lightly floured round banneton.
Proof Test: Press a floured finger about 1 inch into the dough. If it springs back slowly and incompletely, it's ready. If it springs back immediately, give it more time. If it doesn't spring back at all, bake it now.
Day 1 — Proof
Cold Proof
Into the refrigerator for the . Cold slows fermentation and develops flavor. With whole wheat in the mix, sour notes come on faster than you'd expect from a white flour loaf.
Click each step to mark complete
Refrigerate
Cover the banneton with a shower cap or plastic wrap and place in the refrigerator. Standard is 6 to 8 hours. You can push to 36 hours for more sourness — but the whole wheat drives acidity faster. Check it at 24 hours and decide from there. The dough bakes straight from the refrigerator — no warming up at room temperature.
⏱ Wait Time
6–8 hours (up to 36 hours for more sourness)
Pro Tip
Don't let it warm up on the counter before baking. Cold dough is easier to score and holds its shape better going into a hot Dutch oven.
Day 2 — Bake
Score and Bake
Preheat your Dutch oven at 475°F (245°C). The dough goes in cold — straight from the refrigerator.
Step by Step
Preheat
Place your Dutch oven with the lid on in the oven and preheat to 475°F (245°C) for at least 45 minutes. The vessel needs to be fully saturated with heat before the dough goes in.
Score and Load
Pull the dough from the refrigerator. Flip it onto a piece of parchment paper. with one decisive main cut at a 30–45° angle (at least ½ inch / 1.3 cm deep) plus any decorative you want. Move quickly and get it into the Dutch oven.
Bake Covered — 22 Minutes
Bake at 475°F (245°C) with the lid on for 22 minutes. The steam trapped inside creates oven spring and develops the crust.
Bake Uncovered — 10 to 15 Minutes
Remove the lid and bake another 10 to 15 minutes until the crust is deep brown and the internal temperature reads at least 205°F (96°C). The sesame seeds will toast and darken — that's exactly what you want.
Cool
Transfer to a wire rack and cool for at least 1 hour before slicing. The crumb is still setting as it cools. Cut it early and you'll get a gummy interior.
Preheat Dutch Oven
Bake with Lid On
Bake with Lid Off
Cool Before Slicing
If the crust is darkening too fast before you hit internal temp, lower the oven to 450°F (230°C) for the final minutes with the lid off.
Baking Methods
Equipment: Dutch oven with lid, parchment paper
Preheat 45 min
Dutch oven in oven at 475°F (245°C) for at least 45 minutes.
Score and load
Flip cold dough onto parchment, with main cut at least ½ inch (1.3 cm) deep, lower into hot Dutch oven.
22 minutes lid on
Covered bake at 475°F (245°C).
10–15 minutes lid off
Until deep brown. Internal temp 205°F (96°C) minimum.
Cool 60 minutes
Wire rack before slicing.
Nutrition Facts
Per 1 slice (~55g) • servings per recipe
* Values are estimates based on standard ingredients
Storage
Room Temperature
2–3 days wrapped in a linen cloth or paper bag. Whole wheat causes this loaf to stale slightly faster than an all-white flour loaf.
Refrigerated
Not recommended for lean doughs. Refrigeration accelerates staling.
Frozen
Up to 3 months. Slice before freezing for easy grab-and-toast portions.
Refresh
Warm slices in a 350°F (175°C) oven for 8–10 minutes, or toast directly from frozen.
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
If you're serious about scoring, you need the right blade in your hand. Wire Monkey makes handcrafted bread lames from black walnut — built to last, balanced in the hand, and sharp enough to glide through cold dough cleanly every single time. No dragging, no hesitation marks. Just a clean cut.
Wire Monkey Handcrafted Bread Lames
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