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Half of a Golden Crumb sourdough loaf showing the crumb, with a spoonful of jelly on a slice of bread and a small dish beside it

Golden Crumb Sourdough Bread

Becky Rickett
A richly flavorful whole wheat sourdough loaf with a golden crust and a soft, tender crumb. Born from an unexpected moment in the kitchen, this bread captures the magic of baking with heart. Its airy texture and deep, nutty flavor make it perfect for sandwiches—or simply savored warm with a smear of butter.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 40 minutes
Chill Time 18 hours
Total Time 19 hours 45 minutes
Course Bread
Cuisine sourdough
Servings 1 loaf
Calories 180 kcal

Equipment

Ingredients
  

For The Starter

  • 50 g whole wheat flour whole wheat flour (e.g., Barton Springs Mill Butler's Gold)
  • 50 g bread flour (e.g., King Arthur Bread Flour)
  • 100 g water filtered

For the Dough

  • 200 g active sourdough starter
  • 750 g water  (save 50g for salt) filtered water
  • 400 g wheat flour Yecora Rojo whole wheat flour (Barton Springs Mill)
  • 300 g wheat flour Tam Whole Wheat Flour (Barton Springs Mill)
  • 300 g bread flour King Arthur
  • 20 g salt
  • 50 g water filtered water saved from above

Instructions
 

Feed Your Starter

  • Combine 50g whole wheat flour, 50g bread flour, and 100g water. Stir until well mixed and let it sit until doubled and bubbly.
    A collection of sourdough essentials, including Barton Springs Mill Butler’s Gold flour, a container of bread flour, an active sourdough starter in a glass jar, and a digital scale, set on a kitchen counter.

Preheat Oven

  • Place a Dutch oven or baking stone in your oven and preheat to 450°F (232°C) for at least 45 minutes.

Once Starter is Active - Mix the Dough (makes 2 loafs)

  • In a large bowl, mix 200g of your bubbly starter with 700g water until dissolved. Stir until no dry bits remain.
    starter-added-to-water-in-bowl-with-yecora-rojo-floured-board

Add the Flours

  • Add whole wheat flours and King Arthur bread flour to the mixture. Stir until a shaggy dough forms.
    Top-down view of shaggy sourdough autolyse in a mixing bowl with Yecora Rojo flour to the left and soft white roses above

Autolyse

  • Cover the bowl and let the dough rest for 30 minutes.
    Vintage timer counting down 25 minutes with sourdough starter on a spoon and messy floured board in the background

Add Salt and Water

  • Sprinkle 20g salt over the dough and add the additional 50g water. Mix until fully incorporated.
    Small container holding 10 grams of fine sea salt for sourdough bread recipe

Bulk Fermentation with Stretch & Folds

  • Over the next 2 hours, perform 4 sets of stretch and folds at 30-minute intervals. After the final fold, cover and let the dough ferment until it has expanded and appears puffy (approximately 4–6 hours in total).
    Top-down view of sourdough dough after a few stretch and folds, starting to look smooth and elastic in the bowl

Pre-Shape and Rest

  • Turn the dough onto a lightly floured surface, divide it into two equal pieces, and gently pre-shape into rounds. Let them rest uncovered for 30 minutes.
    Golden Crumb sourdough dough resting on the counter, ready to be shaped for final proof

Score and Bake

  • Remove the dough from the refrigerator. Turn each loaf onto parchment paper, score the tops, and carefully transfer into the preheated Dutch oven. Bake covered for 20 minutes, then uncover and bake for an additional 20 minutes until the crust is deep golden brown.
    Fully proofed sourdough dough in a banneton with a Mackenzie-Childs checked clock and edge of additional bannetons in the background

Cool

  • Remove the loaves from the oven and let them cool on a wire rack for at least 1 hour before slicing.
    Golden Crumb sourdough loaf in a linen-lined bowl with soft white roses beside it on a sunlit kitchen counter
  • Rest for 30 minutes

Enjoy

  • This loaf is nutty, smooth and perfect for a slow morning with jam and butter
    Latte in blue china with golden crust sourdough slices topped with jelly and butter on a round wooden board

Notes

Half of a Golden Crumb sourdough loaf showing the crumb, with a spoonful of jelly on a slice of bread and a small dish beside it

Crumb goals, jelly dreams, and a spoon that knows exactly what to do 🍓🥄🥖 #goldencrumblove

It had heart. It had soul. And somehow… it had a name.

✨ Read the full Golden Crumb story here »
 
This Golden Crumb Sourdough Bread is a testament to the beauty of baking mishaps turning into cherished recipes. Its soft crumb and rich, nutty flavor make it a household favorite, perfect for everything from hearty sandwiches to simple, buttered slices. Embrace the process, trust your instincts, and enjoy the delightful results of your baking journey.💛

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 35gProtein: 6gFat: 0.5gFiber: 2g
Keyword sourdough baking, sourdough, artisan bread, golden crumb, open crumb, homemade bread, wheat sourdough bread
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