Dining and Cooking
Around 90% hydration with 10% whole wheat.
In Sourdough

Around 90% hydration with 10% whole wheat.


Pushed hydration on this 10% whole wheat loaf, I wasn’t sure how it would come out but I’m very happy with the results.

900g bread flour
100g WW flour
150g ripe levain
900g water
I combined all the ingredients at once, then bulked in warm area for 3.5 hours with folds every 30 mins. Final shaped then put in to the fridge for final proof for 16 hours. Baked in ripping hot combo cooker that pre heated for 30 mins at 550F oven. Baked for 20 mins with lid on then off at 475F for 15 more mins.

by dlara_08_16

14 Comments

  2. Ricardo33706

    I’m guessing it’s super soft ? What’s the crust like ?

  3. HighThighd

    I’m new to all this, so sorry if this is a silly question: after your bulk ferment in the fridge, do you let the boule come to room temp/sit at all before popping in the oven?

  4. ehtio

    Do you a more detailed recipe? Like, do you cook out of the fridge? Do you wait for doubling before shaping?
    I’m just amazed how something like thst doesn’t lose the shape haha

  6. Early-Ad6250

    That’s the most beautiful sourdough interior I’ve seen

  7. Different_Ad7655

    It’s a beautiful looking thing and look at all those little Grand canyon’s and cavities just waiting to soak up all that butter or juice mmmm

  10. Intelligent_Berry382

    I want to eat that! Any salt in the recipe?

  12. thanyou

    550 is really high, that would burn my loaves in my Dutch oven even for 30 minutes. What is your combo cooker?

  13. frontpageseller

    This is my kind of crumb. Beautiful loaf.

  14. pizzamahurt

    😍😍😍 wow, this is beautiful!