Multigrain Sourdough Bread

Preparation info
  • Makes


    23 cm boule-shaped loaf
    • Difficulty


Appears in
Nick Malgieri's Bread

By Nick Malgieri

Published 2012

  • About

This is similar to the Multigrain Sandwich Bread in Chapter 5, but it’s made with sourdough rather than the quick-fermenting sponge in that recipe. Thanks to Tim Healea of little t american baker in Portland, Oregon, for sharing his recipe.



Sourdough Sponge

  • 60 g sourdough starter, fed twice in the previous 24 hours
  • 120 g room-temperature tap


  1. For the levain, stir the water and sourdough starter together in a medium bowl. Stir in the flour. Cover the bowl with clingfilm and let the sponge ferment 8-12 hours, until bubbly. If it’s warm in the kitchen, it will be ready after only 8 hours.
  2. For the dough, stir the water and the levain together in the bowl of an electric mixer and stir in th