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How’d I do?


I used a whole wheat flour starter that I’ve kept going for just over 5 years. I bake a few times per year, usually around holidays.

I’ve used this recipe for a while but I think the timing worked out the best so far. Oven spring was perfect. Flavor was spot on. I am bad at reading proofing though. I’d love to hear your thoughts.

This recipe yields two boules.

•875g bread flour
•125g Whole wheat flour
•756g water
•200g wwf starter
•25g kosher salt

•Autolyse 875g BF, 125g WWF, 756g water – 60 min.

•Add 200g starter – rest 60 min.

•Add 25g salt – rest 60 min.

•Stretch+fold/coils x 5 – rest 60 min between each.

•Divide in 2 and shape – rest 60 min.

•Reshape and place in banneton – rest 60 min.

•Place in refrigerator for 32 hours.

•Score and bake at 500 in Dutch oven with one ice cube covered for 20 min.

•Bake uncovered for last 12 min until desired color.

by enonstjesus

5 Comments

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  2. MrCard200

    This is textbook perfection. Well done sir. You have completed sourdoughs

    If you are wanting a critique answer:

    It’s perfectly fermented because the crumb is open and even throughout. The whole have smooth edges showing there is no sign of over fermentation.
    You’ve got fantastic oven spring and a beautiful ear.
    The shoulders are tall and strong.
    The color of the bake looks great.

    You did this with wholemeal flour too which is more challenging because of the faster and more sensitive fermentation too.

    Really well done 10/10. I doubt I’ll ever make a loaf as good as that

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