~35% total whole wheat, 70% hydration, 2-stage bulk ferment
330g whole wheat
770g bread flour
200g starter (50/50 ww/bread flour)
750g water
25g salt
Mix water, starter, salt
Add flours
Autolyse 60 min
Slap and fold 40-50x
2 hr additional bulk ferment with 4-5 folds (final dough temp target 82F)
Fridge for 20-24 hours
1hr at 82F (target dough temp 50F)
Divide, pre-shape, rest 20 min, shape, banneton
Fridge 20-24 hours
Preheat DO to 500F
Reduce oven to 450
20 min lid on
Remove from DO
~17 min lid off
To my taste, this is the perfect sourdough. Just enough whole wheat for flavor, without sacrificing texture. Lightly toasted with lots of butter and a little flaky salt. Culinary Nirvana.
by moogiecreamy
7 Comments
Beautiful!
I’ve only ever made loaves with bread flour but I’m trying a loaf with whole wheat flour today. Any tips/advice? Is it a huge difference, or should I just play around with it?
I looked at your pictures and started nodding, smiling, and said, yeah, that’s it.
She’s a beaut
Typo: it’s 670g bread flour so 77% hydration not 70%
If you follow this 2-stage BF method, note that it’s critical you reach the target dough temp before putting in fridge. If your dough is much below that when it goes in it will NOT be proofed enough.
That’s pretty!
From my calculation, that’s 70% hydration.
Flour: 330 + 770 + 100 = 1200g
Water: 100 + 750 = 850g
850/1200 = 70%
Have you tried any higher? I like how increasing hydration to 75% or higher affects the crumb.
From that result, you seem ready for it.
Beautiful loaf! I usually only use about 100 grams whole wheat for this size loaf, I’m going to try to up it to this level. Thanks for sharing.