Most of the time I riff on King Arthur’s Pain de Campagne recipe (https://www.kingarthurbaking.com/recipes/pain-de-campagne-country-bread-recipe). But I’m off work this week and decided to do a more “high maintenance” loaf.
I used Full Proof Baking’s 50% Whole Wheat Sourdough Bread recipe (https://youtu.be/TTweGugkHcg?si=qDMv8vmkYT1CZ0gj), which I’ll write out below.
I was going for an open and even crumb, and I was really happy to have achieved that here. And because it’s 50% whole wheat, it’s got great flavor. If you’ve got the time, I recommend this recipe.
Prepared levain the night before. 40g water, 8g dark rye flour, 32g KA all purpose flour, and about 20g starter.
Autolyse 1: 75g KA WW, 75g Bob’s Red Mill WW, 150g water
Autolyse 2: 150g KA bread flour, 129g water
Let each rest 4 hours.
Mix in 30g of levain to each, rest 30. Mix 3.5g salt to each, rest 30.
Laminate together. Bread flour on bottom, WW on top. Stretch out together into large rectangle/square, then coil fold and place into a new bowl/container. Rest 45.
3 coil folds, 45-60 minutes apart.
Rest 2 hours after last coil fold, then shape. Rest in banneton 1 hour before placing in fridge overnight.
I scored and baked in a cast iron dutch oven, preheated at 550 in the oven for an hour. 550 covered with a few ice cubes for 20 minutes, then 400 uncovered for 23 minutes. (I forgot to lower the temp to 500 after preheating. I’d normally do 500 then 450, but did 400 to compensate for leaving it at 550.)
by RHeisinger
5 Comments
Ohhh gorgeous!
Goals!
Looks amazing ! I am about to pop a 50% ww into the oven right now, hoping it comes out something like this 🙂
Can I ask why you split the ww flour between two brands?
Wow!
Looks beautiful! Must try!
I don’t want to shit on the recipe that gave you an amazing result and that I didn’t try yet, but I wonder if mixing everything together (and not making 2 separate doughs), then laminating it etc would not give the same results. There seems to be relatively short time the doughs are kept separately after the starter is added. I would understand separate mixing if e.g the whole wheat dough was autolysed longer, but it’s treated in the same way. I see a very subtle swirl (change of color between whole wheat and white dough) but it’s barely noticable. If I spend extra effort and get another bowl dirty, I’ll probably at least mix in some extra color into one half of the dough to make the contrast more pronounced!