So I'm still kind of new to sourdough, l've only been baking for a few months now. I normally use KO bread flour, but I ran out and all that was available at the store was whole wheat flour so I grabbed it. For this recipe I used a combination of all purpose and whole wheat, and it turned out much better than I expected!
150g starter
300g water
10g salt
1 tbsp honey
300g all purpose flour
200 whole wheat flour.
Combine starter and water and mixed until dissolved.
Then add salt and honey (i added a little warm water to help honey dissolve).
Add all purpose and whole wheat flour, mix by hand, and let it rest for 30 minutes.
Then do 4 sets of stretch and folds 30 minutes apart, and then bulk ferment on the counter for around 5 hours
Once dough has risen, you can cover with plastic wrap and it can into the fridge to proof over night.
Next morning, take the dough out, shape, and let rest for 20 minutes.
Preheat oven to 500°F with dutch oven inside.
Once preheated, score the dough, place on parchment paper, and into the preheated dutch oven.
Bake covered at 500°F for 35 minutes, then drop the temp to 425°F and bake uncovered for 10 minutes.
If you have any tips or favorite whole wheat recipes, please share!
by omgcroissants
4 Comments
**Hello omgcroissants,**
**I’M ONLY A BOT & CAN’T READ/REPLY. BEEP BOOP**
**TO AVOID POST REMOVAL**,
please review [our rules wiki page](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/).
Posts of **Sourdough Bake photos** are removed without notice when **Rule 5** isn’t met
(**including ingredients & process** in your main post/comment section).
**Need help or feedback?** Post a clear question, include a crumbshot, be detailed & specific. **NEW** [ Rule 5 FAQ/TIPS & TRICKS](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) – WIP 🙂 .
***
Still have questions? [Modmail us :-)](https://www.reddit.com/message/compose?to=/r/Sourdough) – this message will self destruct.
– #**[READING CRUMB GUIDE ](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
[Wiki index](https://www.reddit.com/r/Sourdough/wiki/index/), & [FAQ Beginner starter guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
This is my dream crumb (much preferred to super open ones). You killed it.
Beauty!
Interesting spin on not shaping until right before the bake!
Looks great. This is what most of my breads look like since I tend to use 30 to 60 percent whole grains (wheat, rye, spelt, etc.) to up the fiber content. You will find that they usually come out a little bit less sour (or you have to ferment a bit longer), but more flavorful otherwise. Keep experimenting, and you will find a few combinations that you are particularly happy with to have a variety that you can switch between, keeping things more interesting.