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12% Whole Wheat Feedback?
In Sourdough

12% Whole Wheat Feedback?


•350g KABF

•50g KAWW

•300g water

•9g sea salt

•100g active starter

Whisk water and starter into a slurry. Mix flours and salt. Combine to shaggy dough. Rest 30 min at 77-80°F.

Bulk ferment at 77-80°F with 3 stretch and folds at 30 min intervals; total BF ~6-7 hr from mix.

Preshape, bench rest 15 min. Final shape, place seam-up in semolina-dusted banneton. Cold retard ~18 hr.

Preheat Dutch oven to 500°F. Bake lid on at 450°F for 28 min; lid off at 400°F for 8 min.

by Overman365

13 Comments

  10. Heliotrope88

    I’m going to try your exact recipe. Looks amazing. May I ask, was it your dough temp that remained about 77 to 80 degrees during bulk ferment? Or was that the environment temperature?