Recipe: 400g sifted whole wheat flour at ~90% extraction (100%) 343g water (86%) 8 salt (2%) 80g starter (20%)
Method: sift large pieces of bran from whole wheat flour, mix everything but salt, wait 30 minutes and add salt, wait 30 minutes and laminate, 2x coil folds 45 mins apart, bulk to 2.25x in increase took about 8 hours total at 75f, shape and cold proof 16 hours, bake at 450f 20 minutes covered 25 minutes uncovered
by Calamander9
20 Comments
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Beautiful!!!
Jealous
Show off!
FINALLY SOME GOOD FUCKIN BREAD
This looks amazing!!
One of the best loaves I have seen here!
Nice crust!
Really, really nice! So, what kind of sifter did you use?
What does sifted mean here? Sounds like fresh ground but you sifted out the “whole grain” part?
Regardless it is a beautiful loaf!
How come most recipes say 50% rise before cold fermentation but this one is 2.25x ? What am I doing wrong
Wow, that looks amazing! Great job OP
My god, that is beautiful.
Last time I tried to make whole wheat sourdough it ended up being a fat brick. It was so dense I thought I was eating that thick hearty German bread. Bad texture, still tasty bread. I haven’t attempted it since. I didn’t shift my flour and pretty sure my starter was on the dying end of the feeding schedule. I think I should try again with your method.
An absolute perfect loaf. I’m in love 🥰
While Wheat with these crumbs 😱 unbelievable 😍
Looks absolutely stunning!! Spectacular job🤩💕
unrelated but what a great view
That is a work of art.
Is this a hard white? Really impressive. I need to start bolting.
Nice