- Want to learn how to make a sourdough starter from scratch? Download my free Sourdough Starter Guide: grantbakes.com/sourdoughstarterguide - Get a copy of my ebook, No-Nonsense Sourdough. 18 creative sourdough bread recipes with no unnecessary steps and no complicated terminology. Get a copy today! - grantbakes.com/no-nonsense-sourdough
I liked your simple method,I was looking for something simple,one thing confused me the Dutch oven I never used it,I use any baking dish ,and I don’t have Dutch oven can I use Pirex instead!!!!!!
Hi Grant Bakes , can you tell me if you know how and when you make the sponge for the bread,I remember in my village in Greece the women use to make a night before sponge with the dry starter ,we didn’t have fridges and kept the dry starter in the flour,👍
Success… FINALLY🎉🎉🎉🎉!!! This whole wheat loaf came out perfectly from the rise, to the crumb and to the taste! I tried other recipes but couldn’t get the whole wheat to rise appropriately. I am so excited to have a recipe that my family will enjoy. I baked it in a loaf pan so we could have sandwich bread therefore, I didn’t do the cold proofing in the refrigerator. Instead, I put the dough in a loaf pan and proofed at room temperature for approximately 4 hours. Baked in 375 degree oven for 40 minutes. The last 20 minutes of the bake, I placed foil on top of the loaf pan to eliminate the top of the loaf from burning.
This has become my ‘go-to’ sourdough recipe. It is great as written, but also adapts well. I have made it with several different blends of hard red, hard white, spelt and sprouted white wheat. I have also used it with inclusions, cinnamon raisin, pineaple coconut, cranberry walnut, multigrain, etc. each one has been delicious!
Wow! Thanks so much for this recipe! When I started my sourdough adventures at the beginning of the year, my goal was to make the healthiest bread possible. I started with country loaf-style recipes, hoping to gain some facility with baking before moving on to wheat bread. I followed your directions letter by letter, even though I was concerned about what seemed like a longer bulk fermentation time (I had the dough in my oven with the light on, with temps ranging from 78-80 F). But when I actually readied the dough for shaping, it had not responded as the country loaf dough does - no bubbles at the top, etc. - and I was afraid it was under-fermented. However, I decided to trust the recipe and moved into shaping, then refrigerating (I did leave the dough on the counter in the banneton for a while). This morning I baked the bread and it came out beautifully. I probably could have gotten more oven spring - my loaf was 3.5 inches tall at its highest - but I was very satisfied and the taste is fantastic - a lovely sour undertone. This will be a go-to for me. Again, thanks, Grant!
I appreciate the short video. I’ve been baking sourdough for a couple years and had to figure out some things on my own because 90 minute videos with a ton of irrelevant comments were driving me nuts. My sister’s family fell in love with my white bread. She’s been baking a whole wheat for decades-grinds her own wheat-and they all want her to bake sourdough now. So, I’m going to give your recipe a try in order to guide her.
After having baked bread for ages, somehow I lost the touch. This time I followed your video to the letter and I'm very happy with the result. Thank you so much for this. You have restored my confidence; I felt I'd never make a proper loaf ever again.
I followed the steps for this recipe on your blogpost and it was so easy and turned out awesome! I even impressed my father-in-law with it. thank you for sharing!
Can’t wait to try this recipe. Thank you for demonstrating the sourdough process using whole grains! I am new to the whole sourdough world but don’t want to compromise health and nutrition for over processed white fluff. Whole wheat, spelt and rye are where it’s at! Thanks Grant!
Thanks! I do love my whole grain recipes. Admittedly, I love a good mix of white flour most of the time, but whole grains bring so much nutrition and flavor too.
This is now my go to Recipe!! Thank you so much! I use this with my Hard White Wheat. First bread came out great the second came out fantastic! Can’t wait to make another one even though I just made one 😅! Thank you!!
I recently bought some red wheat whole grain flour after using all-purpose for a long time and I'm having such a hard time with dense gummy bread XD. This recipe looks similar enough to how I did my all purpose loaves that I think I can translate it without too much painful re-learning. Fingers crossed - tomorrow I shall try it out. *update* - turned out so much better than the other method I was trying! This is definitely a good recipe for whole wheat.
This is the first 100% whole wheat loaf that I have made that turned out perfectly. I am ecstatic! I’m wondering if it’s possible to double the recipe without ruining it?
I just made my loaf today and it came out pretty good. One I am really new to baking sourdough or breads in general. I think the only complaint I have and it's not on you but feel my over needs 23-25 minutes with the lid on and then the 10-15 with the lid off. Very excited to make this again and try increasing the time. Thank you, Grant.
Nice demo! I'll have to try a 100% whole wheat sourdough bread. I see that you use Wheat Montana brand. I love their flours. They were one of the first wheat companies to go 100% non-GMO many years ago. I don't have a banneton basket, so, for the final proof, I just put the shaped loaf on a large square piece of parchment paper and place it into a round glass bowl. Works perfectly for directing the shape of the loaf. When I am ready to bake, I just lift the parchment and dough loaf out of the bowl and gently drop it into the screaming hot dutch oven. Works real slick.
I made this, it was my first ever stretch and fold recipe and it was amazing, I could not get over how it rose baking especially when I felt my sourdough was runny, looking forward to more of your recipes
@@kimsorensen8081 Hey, you're not doing anything wrong! A lot of times mine doesn't taste sour either. It all has to do with the fermentation and how much acid is being transferred from the starter into the bread. Try following the advice in this article and see how it goes for you! truesourdough.com/18-ways-to-make-sourdough-bread-more-or-less-sour/
My husband is diabetic and has heart issues. I was looking for a 100% Whole Wheat Sourdough recipe - and I found it! Thank you! Your instructions are easy to follow. My husband loves the bread - as do I. Are extra stretch and folds a good idea?
Grant planning to make this any day now. ? After taking out of frig in banniton in am should I let it sit @ room temp for 2 hrs, did not see thisbonbthe video or just score & bake immediately tks
Amazing!! I also bake with whole grain wheat, spelt or rye.. but I have trouble to get that ovenspring .. or also to know which kind of flour you guys use in the US (living in the Netherlands and coming from Germany) we have flours that say type 505, 605, 1050, 1500 or so.. so what kind of flour do you use?
Absolutely! Hope you enjoy the recipe! Less sourdough at the beginning just means it will take a little longer for the starter to double in size. I usually just keep a little tiny bit of starter in my fridge, then I feed it the night before, and it's pretty much doubled in size by the morning! No need to worry about exact amounts or keeping 200g of sourdough discard on hand at all times. 🙂
All my previous efforts to make sourdough bread with whole wheat yielded nothing but 'bricks' that were dense and not very enjoyable. I'll try your recipe. With any luck, it'll turn out as well as yours appears to be. Thanks.
Follow-up. Thank you for this recipe. The loaf turned out really nice. It's light and easy to eat. I'll definitely be using this recipe again in the future. Thanks again.
I am planning to make this this weekend. Please let know if it’s white wheat or red wheat. The video looks simple and straight forward. I am new to sourdough bread. Thanks for your time!!
I tried your recipe and it seemed like a good one I have made whole wheat sourdough several times the previous recipes are good yet it comes out good but not as fluffy as I would like. I watched the video and looked at the recipe and followed it also with the video..used my sourdough starter that I normally use...here is what happened I did the 3rd fold and the dough still looked like it needed another set of folds and based on previous recipes I had done 4 folds and 30 minute intervals so I thought I better do one more fold...I covered the bowl with a plastic bag like I did with previous recipes and it came along well like the previous ones, however there was one thing I did different in using your recipe I never put it in the oven ...I just let sit room temp. This time I did what you do I put it in the oven turned on the oven light (the oven was off of course)..after 4.5 or so hours I pulled it out of the oven and it was not doughy but runny...I had to through it all out...the bowl was much warmer after being in the oven than when I leave it out at room temp so my guess is the oven was too warm?
Yes, that's my guess too. It's likely the dough got too warm. The best way to truly gauge temperature is to use a probe thermometer and take the temperature of your dough periodically throughout the bulk ferment. Whole grain doughs can ferment very quickly and get runny if they're over-fermented. I'm sorry this happened! It's definitely one of those experiences that you learn from. Thanks for sharing this with me (and everyone) so we know what to watch out for!
Thank you for the video, Grant! It was helpful to see the process vs reading a recipe. Was that the 6 quart Lodge dutch oven you were using in the video? Or was it 7 quart?
I use King Arthur brand "Whole Wheat Flour." It's not labelled as bread flour or all purpose. Thanks for the comment! I'm glad you've had good results with my basic sourdough. This one is good too. Also, try my 100% spelt sourdough if you're into all the different whole grains 😋🍞
Lovely. Last week i tried 100% organic spelt flour. It was amazing bread. Very rich flavor with nice dark color. And more, loaded with roasted soaked mix of seeds. Try it
Great 👍 My spelt loaf video is in the works :) I was very pleased with how my 100% spelt loaves were turning out. Throwing in roasted seeds sounds like such a delicious addition!
@@GrantBakes Do you have a video making your sourdough bread with Einkorn wheat? I love Einkorn but it is a different "animal" to work with and haven't had perfect success. I'm going to look for your spelt loaf video! I'm kind of new to sourdough baking. I grew my own starter and it does beautifully with using Bob's Mill unbleached All Purpose. Thanks!
@@710totem Hello! I haven't worked much with einkorn yet, but I'm sure it's different. Honestly, I'd probably try to treat it just like my spelt loaf recipe and see how it goes!
80% hydration is not really high for wholewheat flour. It is rather low. It is 80% because the total amount of flour is 500 g and the total amount of water is 400 g when adding the flour and water content of the starter. 450 g of flour + 50 g of flour in the starter = 500 g of total flour 350 g of water + 50 g of water in the starter = 400 g of total water 400 / 500 = 0.8 => 80% hydration With a fine wholewheat flour like the one shown in the video, you can easily go up to 95%, possibly 100% hydration. The fine bran particles take up plenty of water but this takes about 12 hours. So you absolutely need a long dough rest with wholewheat if you want to take advantage of the full potential. The crumb of the bread in the video is still quite dense. The dough was very firm even after proofing. The reason for this is the low hydration of only 80%. The fine bran particles absorbed all the water in the dough and the dough has become much denser in the process. This even takes water away from the gluten forming proteins and from the starch. As a result, the gluten network has less strength than it could have, and the gelatinisation of starch during baking is non-optimal, leading to a denser crumb than it could be. With a hydration close to 100% and a 12 hour dough rest, gluten formation and starch gelatinisation will be optimal. Don't judge the consistency of the dough after mixing. What matters is the dough consistency 12 hours later when it has absorbed all the water. It will seem much too wet after mixing, but 12 hours later the consistency will be just fine. With this technique you get a truly open crumb in your bread and the crumb will be even juicier. Try it out.
I have to ask a very important question, please answer. I like your recipes very much. Do you keep the bread at room temperature after you take it out of the refrigerator? Or do you shape it and put it directly in the oven. I kept it at room temperature for 3 hours after I took it out of the refrigerator. While shaping with a razor blade, my bread spread a lot and was out of shape.
What kind of whole wheat flour do you use? Do you use whole wheat flour from hard wheat or whole wheat flour from soft wheat or a combination of both. If so, in what percentage is the mixture of both?
It’s a standard bag of whole wheat flour, which in the US usually comes from hard red wheat. The brand I typically use is King Arthur Baking Co. Hope that helps!
Thank you for making this video. Can I put the dough directly into oven from fridge or shall I leave it on the counter top wait for the room temperature.
Question. Is there a difference if you just follow your start to finish recipe but use wheat flour ? Why so much water350 g ? Thank goodness.. no more music … silence and your instruction is perfect! I decided to revisit this recipe …
Thanks so much for this recipe! I grind my own whole wheat flour for all my baking but I've always had to buy white bread flour to add to my sourdough bread because I could never find a good recipe using ONLY whole wheat! This turned out great! By any chance do you have the percentages figured out so I could slightly increase everything for a bigger loaf? I'd like to be using around 500g of flour to get a little bigger loaf but want to keep the ratios the same as your recipe.
I tried the recipe and the outside result was wonderful. But unfortunately the inside was not fully cooked. The highest oven temperature is 230°C. Please advise me and Thank you❤
I've never worked with 100% freshly milled flour. You might need to adjust the water quantity to get the dough to "feel right." But it should work fine!
With the proofing stage can you just proof it in room temperature for 1-3 hrs or do you need to proof in the fridge because I’m busy every other day so it really doesn’t fit my schedule
hello! I really liked your video but I have a question. I put my sourdough in the fridge over night, but it turned out very sour. I watched another video where it says that you shouldnt put it in cold environment. Can you give me some advice?
Hi Grant. I've been making the 100% Whole Wheat Sourdough and we love it. But it wasn't interesting enough for my son-in-law. Can I easily modify it to be a multi-grain sourdough?
Hi Grant! Can I make this recipe in a cast iron loaf pan? If so, what temperatures would you use? I tried 450F for 30 minutes, but the top looked a little burnt. Please advise. Thank you so much for sharing!
Real nice, thank you for sharing. I have just began my sour dough baking journey, I have a starter successfully ready, now I am learning the steps. Thank you for sharing your knowledge. My dilemma is I don't have a Dutch oven nor one of those baskets. I will eventually, in the mean time what would you recommend I do? Thanks again.
Hey, Debra! Congrats on starting this journey! Instead of a banneton basket, you can use a bowl lined with a kitchen towel. Just make sure to use lots of flour on the kitchen towel so the dough doesn't stick to it. Then you can follow my method for baking without a Dutch oven here: th-cam.com/video/fiw3HfhJwAw/w-d-xo.html
Thanks for your great recipe videos! I’ve been following you for about a year and had 100% success creating delicious bread when I follow your simple and clearly explained directions. Question after which stretch and fold would be the best time to add seeds, nuts, or raisins to the 100% whole wheat bread? Thanks!
Try to incorporate things like that during the second and third set of stretch and folds. You can do it during all of the stretch and folds if you want to, but I've been doing it during the second and third sets lately.
Hi Grant, not sure if you will see this since the video is an older one. I am new at sourdough. Really enjoying learning in the process. My wheat loaves are turning out darker then I want. My Dutch oven has a glass lid. I am wondering if this is why. Any thoughts on how to keep this from happening? Foil tent for part of the second half of the bake helped a little. If I put it lower in the oven it will get too dark on the bottom. Hopefully I will get a new larger solid Dutch oven at some point but for now..any advice
When you put it in to bake, do you put the oven grate on the top third of oven or in the middle? I am afraid it will burn the bottom on the lower grate.
Working on my first attempt at Whole Wheat Sourdough Bread. At the second stretch and fold it doesn't seem as stretchy as yours. Sometimes the dough tears when I stretch it. Should I do more than 3 stretch and folds until it becomes looser?
Hi Grant! today was my second time baking your whole wheat sourdough bread. Both bread tasted ok but both didn't get any ear at all. I am quite disappointed to say the least. I have made your bread flour sourdough bread and the ears on those were fantastic! So was it because of the whole wheat flour? i noticed yours didn't get as good an ear also for the whole wheat bread. Just curious. The breads were both delicious. Thank you for your easy step by step guide to make this bread. I appreciate it very much!
I went to make sourdough today but then realised I didn't have any AP bread flour only wholemeal. Quick wee search and came across this, fingers crossed mines turns out something like yours 😅
Great and CONCISE recipe, thank you! Grant, ever try a slice toasted then topped with Bon Maman's Four Fruit preseverves? DESSERT WORTHY!! How 'bout toasted, lightly olive oil-drizzled and salted, then dipped in hot dark chocolate/Nutella sauce? 🤯🥴🤤🤤🤤🤤🤤
I made this as shown (first time making bread) but the middle wasn’t baked through. Going to try it again because the baked part tasted amazing. How do you know the bread is done baking? And do you leave it in longer with the lid on or off?
Check to make sure the bread is thoroughly baked on the inside with an internal probe thermometer to at least 190°F. Bake longer at a slightly lower temperature if you're finding that the bread isn't fully baking during the suggested time.
Grant, this is now my go to wholewheat recipe, I would prefer it to be more tangy, have you any suggestions, such as longer cold ferment, if so how long could I leave it in the frige, I have two starters, a freshly milled 100% wholewheat and a 100% Rye Thanks a lot.
Hi John; tangyness is my goal too. While fermented flour of any type is way better for digestion, the SOURdough flavor is why I love it😁! I may have traded in some oven spring, but by stretching the ferment to as close to 12 hours as possible (cooler room temp...like 69-70(F), and a 50-50 med. rye/whole wheat starter (made at 1:5:5 the night before-which tripled and went past peak!), and 14 hours at least, in the fridge, I consistently made the yummiest and tangiest bread EVER. I could only find Gold Medal whole wheat, which figures out to about 13.3% protein according to their lable, so I Iowered the water to a bit less than Grant's 85%. Hope this helps, good luck! And Grant, ever try a slice toasted then topped with Bon Maman's Four Fruit preseverves? DESSERT WORTHY!! How 'bout toasted, lightly olive oil-drizzled and salted, then dipped in hot dark chocolate/Nutella sauce? 🤯🥴🤤🤤🤤🤤🤤
@@deborahw7737 I like your suggestion to eat the sliced bread with extra virgin olive oil, especially when I don't have fruit jam in the fridge anymore! I recently also find it yummy and nutritional to put sliced avocado and press to spread over sliced sourdough bread too.
- Want to learn how to make a sourdough starter from scratch? Download my free Sourdough Starter Guide: grantbakes.com/sourdoughstarterguide
- Get a copy of my ebook, No-Nonsense Sourdough. 18 creative sourdough bread recipes with no unnecessary steps and no complicated terminology. Get a copy today! - grantbakes.com/no-nonsense-sourdough
I liked your simple method,I was looking for something simple,one thing confused me the Dutch oven I never used it,I use any baking dish ,and I don’t have Dutch oven can I use Pirex instead!!!!!!
@@mariavlahopoulos5747 Yes, you can! I have another video about baking in a Pyrex dish 😊
@@GrantBakes Thank you ,and I’m sorry for my spelling !!!!!🥱🥱😩😜
@@mariavlahopoulos5747 don't be sorry! Haha I didn't even notice.
Hi Grant Bakes , can you tell me if you know how and when you make the sponge for the bread,I remember in my village in Greece the women use to make a night before sponge with the dry starter ,we didn’t have fridges and kept the dry starter in the flour,👍
Success… FINALLY🎉🎉🎉🎉!!! This whole wheat loaf came out perfectly from the rise, to the crumb and to the taste! I tried other recipes but couldn’t get the whole wheat to rise appropriately. I am so excited to have a recipe that my family will enjoy. I baked it in a loaf pan so we could have sandwich bread therefore, I didn’t do the cold proofing in the refrigerator. Instead, I put the dough in a loaf pan and proofed at room temperature for approximately 4 hours. Baked in 375 degree oven for 40 minutes. The last 20 minutes of the bake, I placed foil on top of the loaf pan to eliminate the top of the loaf from burning.
This has become my ‘go-to’ sourdough recipe. It is great as written, but also adapts well. I have made it with several different blends of hard red, hard white, spelt and sprouted white wheat. I have also used it with inclusions, cinnamon raisin, pineaple coconut, cranberry walnut, multigrain, etc. each one has been delicious!
Wow! Thanks so much for this recipe! When I started my sourdough adventures at the beginning of the year, my goal was to make the healthiest bread possible. I started with country loaf-style recipes, hoping to gain some facility with baking before moving on to wheat bread. I followed your directions letter by letter, even though I was concerned about what seemed like a longer bulk fermentation time (I had the dough in my oven with the light on, with temps ranging from 78-80 F). But when I actually readied the dough for shaping, it had not responded as the country loaf dough does - no bubbles at the top, etc. - and I was afraid it was under-fermented. However, I decided to trust the recipe and moved into shaping, then refrigerating (I did leave the dough on the counter in the banneton for a while). This morning I baked the bread and it came out beautifully. I probably could have gotten more oven spring - my loaf was 3.5 inches tall at its highest - but I was very satisfied and the taste is fantastic - a lovely sour undertone. This will be a go-to for me. Again, thanks, Grant!
I appreciate the short video. I’ve been baking sourdough for a couple years and had to figure out some things on my own because 90 minute videos with a ton of irrelevant comments were driving me nuts. My sister’s family fell in love with my white bread. She’s been baking a whole wheat for decades-grinds her own wheat-and they all want her to bake sourdough now. So, I’m going to give your recipe a try in order to guide her.
After having baked bread for ages, somehow I lost the touch. This time I followed your video to the letter and I'm very happy with the result.
Thank you so much for this. You have restored my confidence; I felt I'd never make a proper loaf ever again.
I followed the steps for this recipe on your blogpost and it was so easy and turned out awesome! I even impressed my father-in-law with it. thank you for sharing!
Can’t wait to try this recipe. Thank you for demonstrating the sourdough process using whole grains! I am new to the whole sourdough world but don’t want to compromise health and nutrition for over processed white fluff. Whole wheat, spelt and rye are where it’s at! Thanks Grant!
Thanks! I do love my whole grain recipes. Admittedly, I love a good mix of white flour most of the time, but whole grains bring so much nutrition and flavor too.
This is now my go to Recipe!! Thank you so much! I use this with my Hard White Wheat. First bread came out great the second came out fantastic! Can’t wait to make another one even though I just made one 😅! Thank you!!
I recently bought some red wheat whole grain flour after using all-purpose for a long time and I'm having such a hard time with dense gummy bread XD. This recipe looks similar enough to how I did my all purpose loaves that I think I can translate it without too much painful re-learning. Fingers crossed - tomorrow I shall try it out.
*update* - turned out so much better than the other method I was trying! This is definitely a good recipe for whole wheat.
I admit I want something simpler but I definitely want whole-grain. I’m trying your whole grain sourdough bread. Thank you!
This is the first 100% whole wheat loaf that I have made that turned out perfectly. I am ecstatic! I’m wondering if it’s possible to double the recipe without ruining it?
I just made my loaf today and it came out pretty good. One I am really new to baking sourdough or breads in general. I think the only complaint I have and it's not on you but feel my over needs 23-25 minutes with the lid on and then the 10-15 with the lid off. Very excited to make this again and try increasing the time. Thank you, Grant.
Nice demo! I'll have to try a 100% whole wheat sourdough bread. I see that you use Wheat Montana brand. I love their flours. They were one of the first wheat companies to go 100% non-GMO many years ago. I don't have a banneton basket, so, for the final proof, I just put the shaped loaf on a large square piece of parchment paper and place it into a round glass bowl. Works perfectly for directing the shape of the loaf. When I am ready to bake, I just lift the parchment and dough loaf out of the bowl and gently drop it into the screaming hot dutch oven. Works real slick.
FYI there is no GMO wheat commercially available anywhere in the US or Europe. Also GMOs are not bad anyway.
Made this loaf following your instructions to the letter. Pretty happy with the results
Great to hear, thanks!
I made this, it was my first ever stretch and fold recipe and it was amazing, I could not get over how it rose baking especially when I felt my sourdough was runny, looking forward to more of your recipes
That's great, Kim! There are more recipes almost every week.
@@GrantBakes I would just like to say my sourdough bread doesn’t taste sour, what am I doing wrong😔😔?
@@kimsorensen8081 Hey, you're not doing anything wrong! A lot of times mine doesn't taste sour either. It all has to do with the fermentation and how much acid is being transferred from the starter into the bread. Try following the advice in this article and see how it goes for you!
truesourdough.com/18-ways-to-make-sourdough-bread-more-or-less-sour/
@@GrantBakes ok Tks Grant, enjoy your day 😊
@@GrantBakes lots of great hints in this link ty
My husband is diabetic and has heart issues. I was looking for a 100% Whole Wheat Sourdough recipe - and I found it! Thank you! Your instructions are easy to follow. My husband loves the bread - as do I. Are extra stretch and folds a good idea?
That's great! Extra folds are fine to do but not necessary.
This is super! Would love to see do this with fresh-ground flour.
Yeah! I’d love to give it a try.
I made this bread today (l mean l baked it today). It was easy to prepare and came out delicious. Thanks a lot.
Thanks for trying it out! I'm glad it came out delicious.
Thank youuuuuuuuu!!!!!! So detailed in every step! Now my whole wheat dough won’t be so dense anymore! Big thank you 🙏
Thanks!
Thank you for the great instruction, especially on shaping the dough.
Baked this today and it came out great! Thanks!
Wanted to thank you for this recipe, the 2 hour final proof at room temp was a game changer for our process. Very good results with hard white wheat…
Nice!
Grant planning to make this any day now. ? After taking out of frig in banniton in am should I let it sit @ room temp for 2 hrs, did not see thisbonbthe video or just score & bake immediately tks
Amazing!! I also bake with whole grain wheat, spelt or rye.. but I have trouble to get that ovenspring .. or also to know which kind of flour you guys use in the US (living in the Netherlands and coming from Germany) we have flours that say type 505, 605, 1050, 1500 or so.. so what kind of flour do you use?
excellent recipe! made a delicious bread on the first try. super stoked on baking it again and again. thank you!
That's so great! Thanks for letting me know.
Best of all videos!!! Big thanks for sharing
Can hardly wait to make this, hard to imagine it only takes 10 grams of refrigerated sourdough to start the process😊😊👍ty for this recipe...
Absolutely! Hope you enjoy the recipe!
Less sourdough at the beginning just means it will take a little longer for the starter to double in size. I usually just keep a little tiny bit of starter in my fridge, then I feed it the night before, and it's pretty much doubled in size by the morning! No need to worry about exact amounts or keeping 200g of sourdough discard on hand at all times. 🙂
@@GrantBakes that’s y I do my feeds in the evening
This is the best recipe that worked for me! Thanks so much!
Thanks!
Очень хороший рецепт, по моему лучшее, что я нашла. Thank you very much for this resipe!
Wow thank you!!
All my previous efforts to make sourdough bread with whole wheat yielded nothing but 'bricks' that were dense and not very enjoyable. I'll try your recipe. With any luck, it'll turn out as well as yours appears to be. Thanks.
Give it a try! Let me know how it goes.
Follow-up. Thank you for this recipe. The loaf turned out really nice. It's light and easy to eat. I'll definitely be using this recipe again in the future. Thanks again.
Thanks!
Does the starter also have to be 100%whole grain? Or can I use my starter made from regular flour?
If you want 100% whole wheat bread you'll have to use a whole wheat starter. If you're OK with 90% whole wheat, a white flour starter will be fine.
What a great video! This is what I was looking for. Thank you
Thanks for checking it out!
This bread looks good! I'm going to use your method once my starter is mature
Do it! Thanks
I am planning to make this this weekend. Please let know if it’s white wheat or red wheat. The video looks simple and straight forward. I am new to sourdough bread. Thanks for your time!!
I tried your recipe and it seemed like a good one I have made whole wheat sourdough several times the previous recipes are good yet it comes out good but not as fluffy as I would like. I watched the video and looked at the recipe and followed it also with the video..used my sourdough starter that I normally use...here is what happened I did the 3rd fold and the dough still looked like it needed another set of folds and based on previous recipes I had done 4 folds and 30 minute intervals so I thought I better do one more fold...I covered the bowl with a plastic bag like I did with previous recipes and it came along well like the previous ones, however there was one thing I did different in using your recipe I never put it in the oven ...I just let sit room temp. This time I did what you do I put it in the oven turned on the oven light (the oven was off of course)..after 4.5 or so hours I pulled it out of the oven and it was not doughy but runny...I had to through it all out...the bowl was much warmer after being in the oven than when I leave it out at room temp so my guess is the oven was too warm?
Yes, that's my guess too. It's likely the dough got too warm. The best way to truly gauge temperature is to use a probe thermometer and take the temperature of your dough periodically throughout the bulk ferment. Whole grain doughs can ferment very quickly and get runny if they're over-fermented. I'm sorry this happened! It's definitely one of those experiences that you learn from. Thanks for sharing this with me (and everyone) so we know what to watch out for!
Thank you for the video, Grant! It was helpful to see the process vs reading a recipe. Was that the 6 quart Lodge dutch oven you were using in the video? Or was it 7 quart?
Do you have a recipe using fresh milled whole wheat? It’s different the bagged stuff. Completely. Challenge.?
Are you using whole wheat bread flour or all purpose whole wheat flour? I've had amazing results with your basic recipe and want to try this next!
I use King Arthur brand "Whole Wheat Flour." It's not labelled as bread flour or all purpose. Thanks for the comment! I'm glad you've had good results with my basic sourdough. This one is good too. Also, try my 100% spelt sourdough if you're into all the different whole grains 😋🍞
Lovely. Last week i tried 100% organic spelt flour. It was amazing bread. Very rich flavor with nice dark color. And more, loaded with roasted soaked mix of seeds. Try it
Great 👍 My spelt loaf video is in the works :) I was very pleased with how my 100% spelt loaves were turning out. Throwing in roasted seeds sounds like such a delicious addition!
Wish you best of luck
@@GrantBakes Do you have a video making your sourdough bread with Einkorn wheat? I love Einkorn but it is a different "animal" to work with and haven't had perfect success. I'm going to look for your spelt loaf video!
I'm kind of new to sourdough baking. I grew my own starter and it does beautifully with using Bob's Mill unbleached All Purpose. Thanks!
@@710totem Hello! I haven't worked much with einkorn yet, but I'm sure it's different. Honestly, I'd probably try to treat it just like my spelt loaf recipe and see how it goes!
@@GrantBakes Hey Grant! Thanks for that suggestion. I will try that! I need to get one of those little baskets. I bake it in a loaf pan. Many Thanks!!
love it, im gonna try! thanks!!!
No problem!
Hey, I made this. It turned out great
Thanks for letting me know!
Bronze chief flour by wheat Montana. Good choice
YUM looks delicious! Thank you I can't wait to try this..
Hope you enjoy! Good luck.
This is really helpful thanks!
I love your recipes! ❤️
Thanks!!
Thank you
Thanks!!
Do you have any recipes using fresh milled flour? Just got a mill and I know it's different due to hydration.
80% hydration is not really high for wholewheat flour. It is rather low. It is 80% because the total amount of flour is 500 g and the total amount of water is 400 g when adding the flour and water content of the starter.
450 g of flour + 50 g of flour in the starter = 500 g of total flour
350 g of water + 50 g of water in the starter = 400 g of total water
400 / 500 = 0.8 => 80% hydration
With a fine wholewheat flour like the one shown in the video, you can easily go up to 95%, possibly 100% hydration. The fine bran particles take up plenty of water but this takes about 12 hours. So you absolutely need a long dough rest with wholewheat if you want to take advantage of the full potential.
The crumb of the bread in the video is still quite dense. The dough was very firm even after proofing. The reason for this is the low hydration of only 80%. The fine bran particles absorbed all the water in the dough and the dough has become much denser in the process. This even takes water away from the gluten forming proteins and from the starch. As a result, the gluten network has less strength than it could have, and the gelatinisation of starch during baking is non-optimal, leading to a denser crumb than it could be.
With a hydration close to 100% and a 12 hour dough rest, gluten formation and starch gelatinisation will be optimal. Don't judge the consistency of the dough after mixing. What matters is the dough consistency 12 hours later when it has absorbed all the water. It will seem much too wet after mixing, but 12 hours later the consistency will be just fine. With this technique you get a truly open crumb in your bread and the crumb will be even juicier. Try it out.
Understood 👍🏻
would it drastically change the bread if you don’t refrigerate overnight?
Does the 4-6 hour bull rise include the time when you’re doing stretch and folds?
I will try this for sure.
I am intimidated by making my own starter since I've never made it before, but I'll give it a go, I wanna try this bread 🙂.
Try my sourdough starter guide to make your own: grantbakes.com/sourdoughstarterguide
As long as you have a digital scale to measure the ingredients equally, you'll be fine.
After all the proofing, can I put the dough into a loaf tin and bake it how you would loaf bread?
Thanks for the video. This is my quest! I wonder which whole wheat flour you used for the video? Do you know what the % protein is? Thanks!
Bronze Chief flour from the Wheat Montana brand- it has 14g of protein per 100g.
Enjoy the month ahead friend and may peace be upon you.
I have to ask a very important question, please answer. I like your recipes very much. Do you keep the bread at room temperature after you take it out of the refrigerator? Or do you shape it and put it directly in the oven. I kept it at room temperature for 3 hours after I took it out of the refrigerator. While shaping with a razor blade, my bread spread a lot and was out of shape.
I take the bread out of the fridge, score it with a razor blade right away, and then bake it right away. It's fine if it's cold :)
What kind of whole wheat flour do you use? Do you use whole wheat flour from hard wheat or whole wheat flour from soft wheat or a combination of both. If so, in what percentage is the mixture of both?
It’s a standard bag of whole wheat flour, which in the US usually comes from hard red wheat. The brand I typically use is King Arthur Baking Co. Hope that helps!
I really want to make this! Would you mind posting measurements in English instead of metric?
👍 love it ! Thank you !
Can a stand mixer be used until windowpane instead of stretch and fold? Also fresh milled flour?
Will try soon.😊
Thank you for making this video. Can I put the dough directly into oven from fridge or shall I leave it on the counter top wait for the room temperature.
Question.
Is there a difference if you just follow your start to finish recipe but use wheat flour ? Why so much water350 g ?
Thank goodness.. no more music … silence and your instruction is perfect!
I decided to revisit this recipe …
Thanks so much for this recipe! I grind my own whole wheat flour for all my baking but I've always had to buy white bread flour to add to my sourdough bread because I could never find a good recipe using ONLY whole wheat! This turned out great! By any chance do you have the percentages figured out so I could slightly increase everything for a bigger loaf? I'd like to be using around 500g of flour to get a little bigger loaf but want to keep the ratios the same as your recipe.
I think you would just multiple all the ingredients by 1.11 :)
My loaf didn’t rise enough in the oven, but once failed try try again ✊🏻
I tried the recipe and the outside result was wonderful. But unfortunately the inside was not fully cooked. The highest oven temperature is 230°C. Please advise me and Thank you❤
Awesome. Any tips for baking this at an elevation of 5500 ft? Thank you.
Great looking loaf, Grant. I might give this a try.
Please do! It's delicious :)
Do you ever add ice cubes to the dutch oven between the parchment paper for a better spring?
What do you do if after mixing and letting it do its first 20 min rest you feel the dough is just too dry?
Great video! I have had much success with your recipes. Would this work the same with fresh milled flour?
I've never worked with 100% freshly milled flour. You might need to adjust the water quantity to get the dough to "feel right." But it should work fine!
With the proofing stage can you just proof it in room temperature for 1-3 hrs or do you need to proof in the fridge because I’m busy every other day so it really doesn’t fit my schedule
hello! I really liked your video but I have a question. I put my sourdough in the fridge over night, but it turned out very sour. I watched another video where it says that you shouldnt put it in cold environment. Can you give me some advice?
Hi Grant. I've been making the 100% Whole Wheat Sourdough and we love it. But it wasn't interesting enough for my son-in-law. Can I easily modify it to be a multi-grain sourdough?
Oh my oven only goes up to 220 C 🤦🏼♀️ how long shall I keep it in in this case?
Hi Grant! Can I make this recipe in a cast iron loaf pan? If so, what temperatures would you use? I tried 450F for 30 minutes, but the top looked a little burnt. Please advise. Thank you so much for sharing!
Real nice, thank you for sharing. I have just began my sour dough baking journey, I have a starter successfully ready, now I am learning the steps. Thank you for sharing your knowledge. My dilemma is I don't have a Dutch oven nor one of those baskets. I will eventually, in the mean time what would you recommend I do? Thanks again.
Hey, Debra! Congrats on starting this journey! Instead of a banneton basket, you can use a bowl lined with a kitchen towel. Just make sure to use lots of flour on the kitchen towel so the dough doesn't stick to it. Then you can follow my method for baking without a Dutch oven here: th-cam.com/video/fiw3HfhJwAw/w-d-xo.html
Thanks for your great recipe videos! I’ve been following you for about a year and had 100% success creating delicious bread when I follow your simple and clearly explained directions.
Question after which stretch and fold would be the best time to add seeds, nuts, or raisins to the 100% whole wheat bread?
Thanks!
Try to incorporate things like that during the second and third set of stretch and folds. You can do it during all of the stretch and folds if you want to, but I've been doing it during the second and third sets lately.
@@GrantBakes thanks!
Hello
Thank you so much for your tutorial.. i have question: did you cover the dough when you put in fridge such a towel or a lid? Thank you again
Hey! Thanks for this video, for some reason my dough is always so soggy when i use 80% hydration. any tips?
Hi Grant, not sure if you will see this since the video is an older one. I am new at sourdough. Really enjoying learning in the process. My wheat loaves are turning out darker then I want. My Dutch oven has a glass lid. I am wondering if this is why. Any thoughts on how to keep this from happening? Foil tent for part of the second half of the bake helped a little. If I put it lower in the oven it will get too dark on the bottom. Hopefully I will get a new larger solid Dutch oven at some point but for now..any advice
My whole wheat sourdough starter never floats like that. Yet it’s bubbly and aerated
As long as it rises, that's all that really matters. The float test can be deceiving.
@@GrantBakes thank you kindly for replying. I’ll try your recipe
When you put it in to bake, do you put the oven grate on the top third of oven or in the middle? I am afraid it will burn the bottom on the lower grate.
Can you use sprouted whole wheat flour for this recipe?
Working on my first attempt at Whole Wheat Sourdough Bread. At the second stretch and fold it doesn't seem as stretchy as yours. Sometimes the dough tears when I stretch it. Should I do more than 3 stretch and folds until it becomes looser?
Great vedio !! Cause all purpose flour bread is very unhealthy and im trying to avoid it🥲
If I don’t want to leave it for the night, how long do I need to wait
Hi Grant! today was my second time baking your whole wheat sourdough bread. Both bread tasted ok but both didn't get any ear at all. I am quite disappointed to say the least. I have made your bread flour sourdough bread and the ears on those were fantastic! So was it because of the whole wheat flour? i noticed yours didn't get as good an ear also for the whole wheat bread. Just curious. The breads were both delicious. Thank you for your easy step by step guide to make this bread. I appreciate it very much!
Yes, the whole wheat has something to do with it. The ear doesn't always happen and that's OK :)
I went to make sourdough today but then realised I didn't have any AP bread flour only wholemeal. Quick wee search and came across this, fingers crossed mines turns out something like yours 😅
Oh it will...oh it will! (And if not, it will still probably taste great.)
Thanks for following along!
I'll let you know how it goes 🙂
Great and CONCISE recipe, thank you! Grant, ever try a slice toasted then topped with Bon Maman's Four Fruit preseverves? DESSERT WORTHY!! How 'bout toasted, lightly olive oil-drizzled and salted, then dipped in hot dark chocolate/Nutella sauce? 🤯🥴🤤🤤🤤🤤🤤
I made this but feel like I haven't developed the depth of flavour .. something is missing. What would help? Preferment or cold proof etc?
If you let it proof for 24 hours will you get more holes ?
I made this as shown (first time making bread) but the middle wasn’t baked through. Going to try it again because the baked part tasted amazing. How do you know the bread is done baking? And do you leave it in longer with the lid on or off?
20 min on 500 F with the lid on and 20 min on 450f with the lid off.
Maybe I missed it, but what kind of flour do you use for your starter?
I just feed it whatever I need for my recipe, whole grain wheat flour in this case.
Is there a printable version of the recipe somewhere?
What size is your dutch oven? im looking to bake my first ever sourdough and need to get one
Way too loud background music 😩 but the instructions are clear enough.
Agreed 📢 there’s no loud music in my videos anymore. Probably time to refilm this one 😊
I have a smaller Dutch oven and my bread consistently has a gummy texture even though the outside is fully cooked. What can I do to improve?
Check to make sure the bread is thoroughly baked on the inside with an internal probe thermometer to at least 190°F. Bake longer at a slightly lower temperature if you're finding that the bread isn't fully baking during the suggested time.
Is that a silicone scraper?
Grant, this is now my go to wholewheat recipe, I would prefer it to be more tangy, have you any suggestions, such as longer cold ferment, if so how long could I leave it in the frige, I have two starters, a freshly milled 100% wholewheat and a 100% Rye Thanks a lot.
Hi John; tangyness is my goal too. While fermented flour of any type is way better for digestion, the SOURdough flavor is why I love it😁! I may have traded in some oven spring, but by stretching the ferment to as close to 12 hours as possible (cooler room temp...like 69-70(F), and a 50-50 med. rye/whole wheat starter (made at 1:5:5 the night before-which tripled and went past peak!), and 14 hours at least, in the fridge, I consistently made the yummiest and tangiest bread EVER. I could only find Gold Medal whole wheat, which figures out to about 13.3% protein
according to their lable, so I Iowered the water to a bit less than Grant's 85%. Hope this helps, good luck! And Grant, ever try a slice toasted then topped with Bon Maman's Four Fruit preseverves? DESSERT WORTHY!! How 'bout toasted, lightly olive oil-drizzled and salted, then dipped in hot dark chocolate/Nutella sauce? 🤯🥴🤤🤤🤤🤤🤤
@@deborahw7737 I like your suggestion to eat the sliced bread with extra virgin olive oil, especially when I don't have fruit jam in the fridge anymore! I recently also find it yummy and nutritional to put sliced avocado and press to spread over sliced sourdough bread too.
Mine was hard as a rock when it came out 😭
Hi, what's the protein content of your WW flour?