Muscle Momma Sourdough

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How to Get Fluffy Sourdough Bread

After baking sourdough for a few years, I’ve learned a lot just by experimenting—and one of the most surprising things I’ve discovered is how much of a difference a little whole wheat can make.

The first time I swapped just 10% of my bread flour for whole wheat, I couldn’t believe the result. It came out as the fluffiest loaf I had ever made—beautiful oven spring, a soft crumb, and a defined score! Since then, this has been my go-to base for any loaf I want to visually impress. If I’m aiming for a dramatic rise or a photo-worthy score, this is exactly the recipe I make.

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Why Does 10% Whole Wheat Work So Well?

• Adds flavor + color: You get a slightly nutty taste and golden crumb without it tasting like full-on whole wheat bread.
• Boosts fermentation: Whole wheat has extra nutrients that help your dough rise.
• Better oven spring: More rise = bigger, fluffier loaves.
• Won’t weigh it down: At just 10% your bread stays light and airy.

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Here’s How to Make Fluffy Sourdough Bread-

Step 1 – Mix the Dough

In a large bowl, combine:

• 100g active sourdough starter
• 375g warm filtered water

Stir until the starter dissolves and the water looks milky. Then add:

• 450g unbleached bread flour
• 50g whole wheat flour
• 10g sea salt

Mix until you have a shaggy dough. Cover and let rest for 1 hour.

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Step 2 – Stretch & Fold

After the dough has rested, you’ll do four rounds of stretch and folds, 30 minutes apart:

1. With wet hands, grab one side of the dough, stretch it up, and fold it over itself.
2. Rotate the bowl and repeat on all four sides.
3. Cover and let rest for 30 minutes.
4. Repeat this process four times total.

This step helps develop the gluten, so your bread has structure without kneading.

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Step 3 – Bulk Fermentation

Bulk fermentation is the first long rise after mixing your dough, where the sourdough starter ferments the flour, creating air bubbles and developing flavor. Let the dough rise, covered, until it’s roughly doubled, jiggly, and bubbly. Warmer kitchens move faster; cooler ones take more time.

I like to use this chart as a guideline, but I use the visual cues (mentioned above) to know when my dough is done. This may take some practice to get down if you’re new to baking sourdough.

Dough Temp	Typical Bulk Time*
80°F / 27°C	5–6 hours
75°F / 24°C	7–8 hours
70°F / 21°C	11–12 hours
65°F / 18°C	15–16 hours

*Time starts from the initial mix in step 1. Whole wheat’s extra minerals tend to speed fermentation along, so start checking early!

Be careful not to let this stage go too long—overfermentation can cause the yeast to break down the gluten structure, leaving you with dough that’s overly sticky and hard to shape.

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Step 4 – Shape

Once your dough is showing visual signs (doubled, bubbly, and airy), gently turn it out onto a surface. Using wet hands and a wet bench scraper, shape it into a round or oval loaf depending on the shape of your proofing basket. If shaping feels tricky, check out the video below for a guide.

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Step 5 – Final Proof

Now it’s time for the proof (or second rise). You have two options:

1. Cold Proof (my go-to!): Best for beginners or doing fancy scoring. Place the shaped dough seam side up in a well-floured banneton or towel-lined bowl. Cover and refrigerate overnight (I find 14-18hrs the sweet spot, but this can stay up to 24 hours).
2. Room Temperature: Faster option. Let it proof at room temperature for about 2 more hours, until the dough has puffed up and filled the banneton. Then, bake immediately.

I recommend the cold proof because it makes the dough easier to handle, easier to score, improves flavor, and you can bake on your own schedule!

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Step 6 – Bake

When you’re ready to bake:

Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.

Take your dough out of the fridge and flip it over onto a piece of parchment paper.

1. Score the top with a sharp knife or bread lame (this prevents bursting).
2. Carefully place the dough into the hot Dutch oven.
3. Bake covered for 30 minutes, then uncovered for 15 minutes.
4. Remove the bread from the Dutch oven and let it cool on a rack for at least 1-2 hours before slicing. It will continue to bake inside, cutting into it too early can lead to a gummy texture.

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Tips for Success

• Don’t overproof—especially with that little extra fermentation boost from the whole wheat. Watch for the visual cues!
• Add-ins like cheese, herbs, or dried fruits can be added in during stretch and folds or while shaping.

Want this exact scoring tutorial?

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If You Liked This, Try This:

• Mini Sourdough Loaves for Bread Bowls – perfect for soup night, these cozy mini loaves (with a hint of rye) are crusty outside, soft inside, and double as personal loaves or edible bread bowls.