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100% whole wheat sourdough

100% Whole Wheat Sourdough

  • Author: Matthew James Duffy
  • Prep Time: 4 hours
  • Cook Time: 40 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 2 1x
  • Category: Sourdough
  • Cuisine: Baking

Description

Fresh milled, 100% whole wheat sourdough. A challenging yet extremely rewarding and healthy loaf to make. A household staple this loaf is light, hearty and delicious.


Ingredients

Scale

For the levain:

  • 53 grams whole wheat flour
  • 34 grams water at 26C
  • 68 grams levain

For the Dough:

Autolyse:

  • 864 grams whole wheat flour
  • 735 grams water

Mix In:

  • 50 grams water
  • 19 grams salt
  • 106 grams stiff whole wheat levain (from the above build)

Instructions

For the levain:

  1. Mix all the ingredients until well combined.  Let rise for 3-4 hours in a warm place at 26°C/80F.

For the Dough:

Autolyse:

  1. Add the flour to a large bowl or mixer.
  2. Add 735g of the water to the flour and mix until combined leaving no dry bits.
  3. Cover and leave in a warm place ideally the same as your levain build.

Mix in:

  1. Break up the stiff levain over your dough. Use about half the remaining water to mix in the levain. 
  2. Mix well and allow the dough to rest for 5 minutes.
  3. Add the remaining salt and water and mix until well combined. 
  4. Rest the dough for 5 minutes.
  5. Mix the dough until well developed 
  6. Desired Dough Temperature – 24°-25C/75.2-77°F

Bulk Fermentation:

  1. Allow the dough for bulk ferment at 24°-25C/75.2-77°F for 3-3.5 hours.
  2. Perform 3 sets of folds on your dough at 60,90 and 120 minutes. 

Pre-Shape

  1. Using a bench knife, divide the dough into 2 equal pieces. 
  2. Pre-shape each dough into a round ball.
  3. Rest the dough for 30-45 minutes.

Final Shape

  1. Lightly flour the top of your loaf and flip it over onto the bench. 
  2. Bring the bottom up and seal. Stretch the sides out and bring them into the center to make a tight package.
  3. Bring the top down about 1/3 of the way and pull the sides in.
  4. Take the dough and roll it lightly to give an oval shape.
  5. Allow the dough to rest on the table for 2-3 minutes then flip it over and place it into the banneton seam side up.
  6. Let the dough rest for about 10 minutes before covering and placing into the fridge. 
  7. Cold ferment the dough for 10-12 hours. 

Baking

  1. Place your dutch oven with the lid on, inside your oven and preheat to its max setting for about an hour. 
  2. Remove the preheated dutch oven from the oven and take the lid off.
  3. Place a pre cut piece of parchment paper on the bottom of the pan and gently flip the loaf out onto the parchment paper.
  4. Using a lame at a 45° angle score your bread. Place the lid back onto the dutch oven and with the side cracked, spray about 15 sprays from a water bottle onto the lid of the dutch oven before closing.
  5. Place the dutch oven back into your oven and immediately lower the oven to 243°C (470°F) and bake for 22 minutes with the lid on and 14 minutes lid off.
  6. Allow the bread to cool completely before slicing. 

 

 


Notes

  • If this is your first time making this bread I highly suggest you read my full writeup.
  • 100% whole wheat sourdough can ferment fast.  Keep an eye on the bulk stage of fermentation. 
  • This dough requires a really good mix to ensure enough gluten development to handle all the coarse bran.

 

Keywords: 100% whole wheat sourdough