100% WHOLE WHEAT SOURDOUGH BREAD
In this video, I show you how to make 100% whole wheat sourdough bread with an amazing flavor, and a relatively open crumb!
DOWNLOAD MY FREE SOURDOUGH QUICK START GUIDE
Includes everything you need to know to bake your first loaf of sourdough bread!
INGREDIENTS
LEVAIN
25g Mature Starter
65g Flour
65g Water (~75-80F)
REMAINING DOUGH
650g Whole Wheat Flour
605g Water (~75-80F) (575g initially + 30g added alongside the salt)
14g Salt
NOTE: If you are using a coarsely ground flour, I recommend using 565g of water rather than the 605g mentioned in the recipe.
The whole wheat flour used in this recipe is a finely ground whole wheat from central milling (the exact flour is linked in the video description), but King Arthur Whole Wheat Flour, which is readily available at most grocery stores, also works well.
STEPS
Mix Levain
Wait 8-12 hours, until doubled in size
Mix dough (575g Water + 140g levain + 650g flour), and autolyse for 60 minutes
Autolyse and Bulk fermentation are performed at 80F
Add an additional 30g water and 14g salt, and fold them into the dough
Transfer the dough to a square rectangular container, if desired
Wait 25 minutes
Perform stretch and folds (#1)
Wait 25 minutes
Perform stretch and folds (#2)
Wait 25 minutes
Perform stretch and folds (#3)
Wait 25 minutes
Perform stretch and folds and flip (#4)
Wait 25 minutes
Perform coil folds (#5)
Wait 25 minutes
Perform coil folds (#6)
Wait 25 minutes
Divide and pre-shape into taught balls, and cover with dish towel
Wait 25 minutes (bench rest)
Perform final shaping, then proof for about 6-9 hours in the refrigerator, until dough springs back slowly when poked
Preheat oven, with dutch oven inside, to 500F about an hour before dough is finished proofing
When loaves are ready to bake, transfer them to the preheated dutch oven, working quickly, and score them.
Place the lid on, and place the dutch oven into the oven.
After 20 minutes, remove the lid from the dutch oven, and reduce the oven to 450F.
Bake for about another 15 minutes, until the desired level of browning is achieved.
Optionally, rotate loaves after 5-7 minutes to ensure even browning.
Allow loaves to cool on a wire rack for at least 1 hour before cutting into them.
SAMPLE SCHEDULE
DAY 1
10:00 PM – Mix levain
DAY 2
8:00 AM – Mix dough and autolyse
9:00 AM – Add additional salt and water
9:30 AM – Perform first set of folds
9:55 AM – Perform second set of folds
10:20 AM – Perform third set of folds
10:45 AM – Perform fourth set of folds
11:10 AM – Perform fifth set of folds
11:35 AM – Perform sixth set of folds
1:00 PM – Divide dough and perform initial shaping
1:30 PM – Perform final shaping and transfer to bannetons for final rise
7:30 PM – Begin preheating oven and steam setup
8:30 PM – Bake first loaf
9:15 PM - Bake second loaf
ADDITIONAL RESOURCES
Central Milling Whole Wheat Flour (Finely-Ground)
Tartine Bread Book
How to Make and Maintain a Sourdough Starter (Video)
Download my FREE Sourdough Quick Start Guide
MY COOKING EQUIPMENT AND RECOMMENDED RESOURCES
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