Disclaimer: I know it’s insane to learn to make sourdough using 100% WW, but I eat a whole foods plant based diet. I can only eat whole grains and thus I can’t do a 50/50 mix.
Process:
– attempted to follow this recipe: https://www.farmhouseonboone.com/how-to-make-whole-wheat-sourdough-bread/
– 1:1:1.25 feed — 8:45 AM
– 3h later mix ingredients (475g Bob’s Red Mill WW flour, 325g water, 100g starter, 10g salt) and cover with damp towel — 12:50 PM
– Tried to do stretch and folds but dough was dry and wouldn’t stretch whatsoever
– Kneaded more water into dough until slightly tacky — 12:50 PM
– Cover with plastic wrap to bulk ferment — 1 PM
– Bulk fermentation: 4:15 @76F
– Shape and let rest 30m — 5:20 PM
– Put in fridge — 5:40 PM
– Panicked it was underproofed and pulled it out 8:10 PM to try to ferment another couple hours
– Put back in fridge 10:30 PM
– Preheat oven to 500 11AM next day
– Score and put in oven 11:30AM
– 20m lid on, 20m lid off
– Cool on wire rack 2h
Wins:
– it’s a loaf of bread, which means there’s at least some success!
– really good flavor IMO. I’ve never had 100% WW sourdough and I love the sour earthy flavor
– hubby declared it “better than store bought bread” pointing to his various breads from the supermarket shelf
– my autistic 4yo who eats almost nothing tried it and continued to want more bites
Thoughts:
– Starter needs about 25% extra water with this flour (Bob’s Red Mill WW) so I think I need to adjust the initial mix to have more water as well
– Need to have a dough I can actually stretch and fold (hoping a bit extra water will help). I’d read you stretch and fold OR knead but I think I sold have done stretch and folds after kneading water into it.
– Need to proof longer (and need to get a better container for judging the growth)
– Loaf is a lumpy shape, so I need to watch videos on shaping (any favorites would be welcome)
by Mother_of_Kiddens
5 Comments
Looks great! Very much edible I’d say, how did it taste? 😁
First ever loaf and you went 100% whole wheat!! Bold move and congrats looks nice.
To fix the “too dry” dough you could try an autolyse period before mixing in your salt and starter. That would be mixing the water and flour together and leaving it sit for an hour or until it passes the windowpane test!
Also I agree with more water. Whole grains are “thirstier” so for your next loaf you could try increasing the water.
I made my first ww yesterday too! It’s ugly-underprooved, underbaked-Paul Hollywood would have my head. Yours is lovely and gorgeous! I’ll be trying your recipe next week.
Looks great/not insane.
Doesn’t seem like you did much wrong. I suppose you could have slightly higher hydration but that one seem to have worked out. I use Bob’s whole wheat all the time. It’s one of my favorite flours. You can do an autolyze but it’s kind of pointless with sourdough and then it just makes it harder to mix everything else in. What I do is mix the starter and the water in a jar shake it up so it’s pure liquid and then just mix that with the flour and salt. The dough will be sitting for hours and hours so it will be autolized anyway. The thing about whole wheat is that the bran will absorb a lot of water itself so you actually need a little bit more water than you would with a pure white flour. Looks like you did a real nice job. Congratulations.