This is my everyday loaf. Straight wheat sourdough, three 650g loaves.
Formula (baker's %):
75% bread flour (14 to 15% protein)
15% all purpose tour
10% whole wheat flour
80% water
15% levain
2.2% sea salt
Usually I have about 1kg flour total for the 3 loaves.
Day 0 (evening): Feed starter to have it mature in the next morning (I use 80% strong bread flour, 20% whole wheat), keep at room temperature.
Day 1 (morning): Feed again at 1:2.5:2.5 using 40°C
water and keep warm for 45 min. Reserve a portion to become the next 12-hour levain, keep at room temperature.
Autolyse flour with 80% of the water for 20-40 min, then mix in the freshly fed starter, add remaining water and salt. Bulk ferment for 4,5h at 27-28 °C with coil folds each 45min, preshape, rest 45 min, shape, and retard for 12h at 10-12°C.
Day 2 (morning): Bake.
Anyone else run this much whole wheat in an everyday wheat loaf?
by Strange-Ruin-7642
5 Comments
25% whole wheat, 25 % whole spelt . 72% hydration
https://preview.redd.it/olpizm4jb0eh1.jpeg?width=4096&format=pjpg&auto=webp&s=cf755aca1e34d17485d2dd8d5e3b7ae36022d01b
This looks super, and is that young levain method as advised in Tartine book? I’ve never tried it…I’m like…45 mins refresh at that ratio? Would the starter be active? I have very, very warm kitchen and I’m still not sure it will work with my starter. But it would be useful to reduce acid load from overnight levain, I guess. I really need to try this technique.
This looks so great! How do you build the tension? I am not great with my shaping and anything with whole wheat and that kind of hydration always fall kind of flat for me 🙁
Those looks amazing! I do about ~20% whole wheat
Beautiful loaves! Mine are usually about 20% WW give or take