• Begin by feeding your sourdough starter before going to bed the night before you plan to bake.

The next day

• First thing in the morning, prepare your dough for the bulk fermentation (first proofing stage).
• Combine Ingredients: In a mixing bowl, mix together the fresh flour, warm water, active sourdough starter, and salt. Stir with a wooden spoon or dutch dough whisk in a circular motion until the ingredients are roughly combined. The dough will look like a shaggy dough at this stage.
• Rest the Dough: Cover the bowl with a damp towel, plastic wrap, or a plastic bag and let the dough rest in a warm place for 45 minutes. This allows the whole grain flour to fully hydrate and begins the gluten development process.
• Stretch and Fold (First Set): After the resting period use clean wet hands to gather the dough from one side of the bowl, stretch it out and fold it onto itself. Turn the bowl a quarter turn and repeat the stretching and folding process. The dough should form a somewhat square shape. Cover the bowl again with a damp kitchen towel and let the dough rest for another 30 minutes.
• Repeat Stretch and Fold Process: After the 30-minute rest, perform another set of stretch and folds. This involves stretching out the dough from opposite ends and folding them over each other. Turn the bowl and repeat the process. Cover the bowl and let the dough rest for another 30 minutes. Repeat this step one more time for a total of three sets of stretches and folds.
• First Rise: After completing the stretch and fold process three times, cover the bowl again and let the dough undergo its first rise. Place the dough in a warm spot or in your oven with the light on and door propped open. The light should provide enough heat (without being too hot) to help the dough rise faster. It should take about 3 hours for the dough to double in size.

Setting up for the final rise.

• Once the dough has doubled in size, gently pull it together to form a ball, being careful not to deflate any of the precious bubbles your starter has worked hard to create!
• Place the smooth side of the dough face down into a floured banneton or a bowl lined with a floured tea towel, with the seam side facing out. Cover it with plastic wrap or a damp towel, then refrigerate for the second rise for 3 hours. For a more sour flavor, you can let it rise at room temperature instead, but be aware that it may be more challenging to score the dough if it's not chilled.

Baking your fresh bread.

• After the final rise, remove the proofing basket from the fridge, Gently turn the dough over onto a piece of parchment paper, score the dough with a razor blade, and then place the dough into the dutch oven with the lid on. Place the dutch oven into the oven and turn the oven on to 425 degrees.
• Bake for 55 minutes. Remove the lid of the dutch oven and bake for another 5 minutes or until it is golden brown.
• Once baking is finished, carefully remove the sourdough loaf from the dutch oven and place on a cooling rack.
• Let the bread cool for at least an hour before slicing. While it’s tempting to cut right away, allowing the bread to cool fully will prevent the crumb from becoming mushy.
• After your whole wheat sourdough bread has cooled, cut with a sharp knife and enjoy with fresh homemade butter and peach jam!