Whole Wheat sourdough bread|Open crumb|100% Whole Wheat
ฝัง
- เผยแพร่เมื่อ 15 ต.ค. 2024
- The perfect and the healthiest bread you can get from whole wheat flour.
Ingredients for 2 loaves (banneton 21cm)
168g whloe wheat starter
800g whole wheat flour
40g multi grain or replace with wholewheat flour
750g water
17g salt
1tbsp honey(optional)
Total hydration 90%
House temp 27°C-28°C
Bulk fermentation 6h30min
Starter kept at 25°C (refresh a couple times before using)
*note1: Please don't stress about the float test. But If you want to do it, better to do before you add to the dough. Because I forgot about it and I still wanted to show you, so I did it after. I know It was still nice and bubbly, since I poured it out gently. Those bubbles that makes it float. 😊
*note2: The dough is pretty cold and a little stiff. I'd recommend using a stand mixer or using gloves if you're not used to cold dough.
Print recipe 👇
drive.google.c...
Music used
Love Story by Jonny Easton
Link: • Emotional Sweet Piano ...
#sourdough #sourdoughbread #wholewheat #wholewheatbread
Best whole wheat sourdough bread in you tube by far
Agreed
This is such a fantastic 100% wholewheat sourdough loaf. I have watched quite a few TH-cam videos about 100% wholewheat loaves and I think yours has the best rise and best crumb. Well done!
Thank you so much 🙏🏻😊
I absolutely love your method. I have made it a bit more simple after I didn’t notice any difference in just mixing the flour and water overnight vs. mixing all the ingredients and putting them in the fridge overnight. I take it out in the morning and let it rest for 1 to 2 hours, then start my stretch and folds every 30 minutes until I get a nice window pane. Then I do the bulk ferment, and the rest is as usual. My starter lives in the fridge, and I only feed it when I get low. This makes an amazing 100 whole grain loaf. I mill my own wheat. Delicious. Thank you!
I can see why sourdough bread baking was popular during the pandemic.
😂😂
It's like child rearing while you go about your day
I've been searching for the best whole wheat sourdough on youtube for a long time now and this is BY FAR the winner on a whole new scale. Amazing, you have really truly perfected it. We're lucky you've shared it with us! Thank you so much :)
Agree 👍
Very informative and practical about showing the gluten structure
Hello
I tried your protocol and it worked so so well. Thank you so much for sharing. Lots of good wishes from an Indian 🙏🏼🙏🏼
Hello, I'm so happy to hear that this recipe works for you. Thank you so much for your feedback 🙏🏼😊
Thank you for your feedback.. I was a bit nervous to attempt but feel more confident to risk it😆
Love this recipe. it yields hands down the best bread I’ve ever tasted. I tweaked a few things for my kitchen but this is a great resource. it is a more challenging recipe as handling 90 percent hydration dough is more difficult but I think it’s worth it
This is insanely good. You're a talented baker.
Thank you. The recipe was very helpful. My sourdough whole wheat bread has smaller holes. I will try increasing hydration.
This is the best video I've seen on WW sourdough. I've been baking yeast and sourdough since 1970 but was wanting to perfect the techniques. Thank you. 💗
Amazing result !
After experimenting with different whole wheat sourdough recipes, I finally found the perfect one! I followed your instructions exactly, without any modifications, and it rose beautifully. Thank you for sharing such a fantastic recipe-it's truly the best! This will be my go-to recipe from now on.
Hello, thank you for the beautiful recipe and providing the link to the full recipe. I have 3 questions:
1- I followed your instructions but my dough is still very “runny” after all the coil folds. Do you know why that could be? I live in a cold environment (room temp 17-18 C) but I rested the dough in a warm, turned off oven (around 30C).
2- what is the protein content of your flour?
3- which country do you live in (just curious about the flour quality of your region)?
Thank you and all the best! ❤
Hi! Great questions, I hope she answers as I am planning to try this recipe still looking for the best method.
30 degrees is too warm, you are risking your sourdough to die, try 28. She said it was 13% protein
Beautiful whole wheat loaf, excellent crumb!
Thank you ❤
Beautiful bread. I bake with Sourdough starter for 10 1/2 years. Such good bread and so much healthier than the one from the store.
Yes, much healthier, much better. 😊😊
That looks AMAZING! I'm going to try this. Thank you for sharing and for the excellent step by step video.
Thank you very much 🙏🏼
Amazing bread, thank you! Best of luck to you and your channel! 🌺
Luckily for me your video came up and I watched it. Excellent video! I am excited to make this bread. I am very familiar with high hydration and sourdough breads. Again I have to tell you what a fantastic video this is. I subscribed to see what else you do! To those just starting out with high hydration doughs, this is an excellent video for you to follow. Don’t be discouraged, try and try again. The quality of the bread is far above anything you can buy unless you live near an artisan bread shop. This bread is well worth your time and dedication.
Thank you for your kind comment. I appreciate it ❤️
Amazing, but how much did you use of starter before feeding?
Waiting for your answer.
Thanks 😊 🙏🙏🙏
Beautiful!! ❤
Beautiful 100% whole wheat sourdough from Cambodia. Wonderful!
Amazing result.
As others have said - the best on TH-cam.
Complex to make but very much worth the effort I’d say.
Thank you for sharing your skills.
Did you make this?
This has been my go to recipe
Awesome! you have great understanding of how bread works 👍
Thank you very much 🙏🏼
This is very challenging to do for someone with little experience. I am on my second attempt at this recipe. First one was OK, I would give it 6/10 in that it yielded nice tasting and edible bread but it was not close to the grade produced here. There are a lot of nuances such as flour type, shaping and folding , proofing and bulk fermenting for the right amount of time and baking with steam as well as temperature. Not for the faint of heart.
Hello, yes you're right. Specially with wholewheat, so tricky to work with. Need a lot of practice. I would say it's NOT bad for the first to be 6/10 😊 My first first attempt was failed. I hope your second one was even better 😊
I think I only managed 6.10 as I am already a half competent baker. 2nd attempt was better but still lacked oven spring. I suspect its in the shaping...will retry with boul shape as I am much better at that shape as opposed to batards. . @@Pin-kitchen
Add the part about handling the dough itself. I doubt it's gonna be as easy as it looks 😂😂 her handling was so smooth and soft and quite neat
@richardwindsornomura
I have found that hard red wheat is a great grain to start with.
I like to use 1/3rd Kamut and the rest hard red wheat. ❤
You'll want to use a whole wheat flour that is high in protein, ie. Gluten. If not you won't be able to get a good rise from it, even with proper technique.
Perfectyl !!! Let us know can emmer flour be used in your recipe?
Well done. 90 percent hydration…. Can’t wait to try.
awesome info..want to know if we autolyse overnight for 38-39 degree celcius in India..is it fine?..Plus what kind of whole wheat flour is used here, can you elaborate on this..
Your bread is amazing. Thank you for the great video. I tried my first batch and it came out ok, but didnt seem to rise in the oven like yours. I had the bubbles which made me happy but definitely smaller. Do you know what could be the problem please? Could it be shaping / not having a good banneton which leads it to be flatter?
Hi, I’m curious about this question too. I hope she replies.
@@justdi3347I done the hydration test as per this video and reduced mine to 85% and seems better. Will see how it goes
Hello. Thank you for the comments. In this case It can be many reasons. I'm glad that you've tried to lower hydration. You did the right thing because every type of flour has its own hydration. A good shaping could make the difference too. And I don't think having a good banneton is necessary. I've done it in bowls and baskets, and they were just as nice. Also it could be the proofing. Over proofed dough doesn't rise much when baking and has many smaller holes. Thank you for trying my recipe. 😊
@@jesusislord6955 I will be preparing my first try tonight as recipe calls for, then I will go from there. Thank you for the tip. 🙏🏻 King of kings and Lord of lords.🙏🏻
@@justdi3347 A good idea is to cut off a tiny bit of dough off and proof it separately and when it has roughly Doubled then u know its ready 😊
This is the best wholewheat I’ve ever seen - but was it fresh ground or store bought ?
It's store bought flour. Thank you for the comment 😊
Lovely Whole Wheat SD video and probably the best one I have watched so far. Also a lovely-looking loaf when cut. Why do you autolyse it overnight before adding the starter? I am still really new to baking breads and Sourdoughs. This video is a must make. Thank you.
Hello, I found this cold long autolyse helps the wholewheat dough absorb water better. Thank you so much for your kind comment.
This video is excellent!
Thank you very much! ☺
Hi, thank you so much for your wonderful videos. I wanted to ask if it is possible to replace the sourdough with dry yeast? If so, how many grams of yeast should I add to the dough?
Beautiful loaves. Thank you for sharing.
Thank you 😊
Perfect Crumb.
Thank you 🙏🏼
فعلا افضل طريقه - شكرا جزيلا من مصر
Thank you very much 🙏🏻
thanks excellent video , I'll tray it soon. what is the banneton size you are using?
Great video! I had a few quick questions. Are the flour and water used to feed the starter overnight (i.e. The 1:2:2 ratio) accounted for in the recipe amounts, or is this extra? Also, is the starter amount noted in the recipe the amount of starter prior to feeding it overnight or after the addition of the 1:2:2 ratio? Thanks! 🙏
No as that is not part of the recipe. 2nd question is after feeding
@@e30Birdy Thanks!
What a beautiful presentation. You are to be congratulated.
Thank you so much 🙏🏼
I am trying to make whole wheat sourdough but the flavor is acid. I will try to do this recipe to see if the flavor is different. What do you think is the reason for that flavor?
I would love to try this. Is there a full printed recipe? I'm a novice so need the details 🙂
Hello, please click this PDF link
drive.google.com/file/d/1auLpvJfgIeF-67tDcd5v3XSNfIkrlS51/view?usp=drive_link
Thanks, thit is exactly what I was looking for!
I'm glad to meet your needs 🥰
Looks great. If I want to mix 25% white flour, should I add the white flour the night before or together with the starter? Thanks
Hello, thank you for the comment. You can add in the night before. Or you can do the autolyse in the morning at room temperature for a few hours.
Thank you so much for sharing in great detail your "secret" recipe! As the comments that precede mine, you are appreciated.
Thank you very much 🙏🏼
wow amazing 😮😮😮
Thank you for sharing, great work. How about using stand mixer to knead/develop the dough? I'll be happy to hear your experience and guidance on that.
Hello, it will give the same results. It just need a little attention while using a stand mixer, you don't want to over mixing.
Beautiful video
Thank you very much 😊
gorgeous bread and presentation! Thank you for sharing this!
BTW, any suggestions for getting a more sour taste, besides adding more starter and/or longer fermentation?
Hello, thank you for your comment. Here are a few more ways for extra tangy taste,
- Keep your bread basic, flour water and sat. Don't use honey.
- Let the starter starve a bit. You'll see your hungry starter develops some hooch. Keep that hooch. Stir it in and feed it.
- Use less starter.
- And sour salt (citric acid). No more than a teaspoon!
use a higher hydration starter. dryer gives more yeast,... wetter more acid producing bacteria which is what makes it sour
Thanks for the video! Do I need to have a sourdough starter made with whole wheat? Or can I use my starter that is made with all purpose and rye?
All purpose starter is fine
wonderful
I am wondering if it would work if the stretch and folds were spaced out longer apart? I often have 60 to 90 minute work calls during the day so doing the stretch and fold every 30 minutes would be challenging schedule wise. So if I did the stretch and folds 60 to 90 minutes apart do you thing that would work still as opposed to 30 minutes apart? Thanks, Bill
Thank you very much. I have done a perfect loaf without any changes to your recipe.
I'm so glad to hear. Thank you so much 🙏🏼
Did you bake at the oven temps? I normally bake 425F, but don't lower 300F. Thank you.
@@br4653you should not be afraid to bake at a higher temperature, I bake at 480 F first 25 min and after 450F, you get a better oven spring
My problem is that I don't have such a large benchtop to stretch it out like that @7:00! I will definitely try this next time I have the time to do this over the weekend. Been searching for a 100% wholewheat sourdough recipe for a long time, and most of them are at best 50% wholewheat mixed with white flour.
Hey Pin, I think main point is to give the initial dough plenty of time to hydrate and soften the wholewheat. Can I skip the stretching out part and do more rounds of stretch and fold or coil folds?
@@Zimzimhk Hello. Yes, you can skip the lamination part. And do more folds if the dough needs more. Thanks for the comment. ☺️
@@Pin-kitchen Thanks for responding! I'll certainly give this a try soon.
what a wonderful bread! how much protein contain your flour? i used 10 and 13 protein whole wheat but it's not rising that much. both of them was same. i think low gluten content, isn't it ?
Hello. Thank you so much. Mine is 13%. Or it could be the starter. A good and healthy starter makes a great loaf too.
@@Pin-kitchen thank you. I'm using my starter when double in size. It's doubling in 6-8 hours 1-5-5 ratio
Amazing and look so easy but i still can’t get this perfection ... in the last stage everything is very liquid
Hello. I'm sorry to hear. It's tricky to work with whole grain. And every type of flour has its own hydration. I'd recommend making an experiment flour you're using with different hydration to see which is best for it. You can do around 50g of flour or more as you prefer with different hydration, for example like 78%, 80%, 85%.... Also different temperature, environment... make the difference..
Hi can you explain about multi grain flour? Which grain did u use?
Could you share what brand of whole wheat flour you use?
Hello, I use an Italian brand called "Caputo Integrale", naturally contains germ and bran. 13% protein.
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.
Hello. Yes, from the fridge and straight to the oven. It will not hold its shape if you rest the dough at room temperature.
Absolutely beautiful! Perfect teaching video. Thank you!!!
I have tried whole wheat once and i was just terrified with the whole mess i created coz of how sticky it got even the next day...not sure if it was the proportions or my kneading technique...but somehow i lost the confidence...watched multiple videos after that and read a lot about it...but haven't had the guts to go back to it...i hv the starter in my refrigerator...
But looking at your video...i feel i shud give it one more try...but will do it in smaller proportion this time...
Can i do it in a smaller proportion say 300gm whole wheat flour...if yes...in what proportions do i use the other ingredients?
@nitingons Hello there. It's a challenge to work with wholewheat. It needs a lot of practice. I'm sure you will get there, slowly... Try this recipe:
300g wholewheat flour ( recommend 13%-14% protein)
60g wholewheat starter
270g water( try 250g first, then add slowly if needed more)
6g salt.
If you're using a machine to mix, make sure to don't over mix. The dough will be sticky at first, It'll get smoother and elastic after a few coil folds. Thank you for the comment.
@@Pin-kitchenThanks a lot for this...
Will give it a try😊
Is this fresh milled or store bought whole wheat?
What type of whole wheat flour are you using? Also what multigrain flour are you using?
Beautiful bread! Please, what brand is your flour?
Hello, I use an Italian brand name Caputo Integrale.
Great job. Thank you.
Thank you 🙏🏼
My whole wheat fluor container 17% proteïne. Should I use a different amour of water? And my starter is 1:5:5. Can I use that? Or is that going to influence the rising tome?
I’d like to know also!
My dough is currently on its first rest after salt and honey. It seems a lot more tough than yours but maybe mine is still pretty cold. Fingers crossed
How did this come out for you?
@@br4653 no rise. I was having a hard time with my starter
I'm a beginner so bear with me. What kind of flour do you have in the shaker? Is it whole flour, rice flour, or something else? Does it matter?
Hello there, It is rice flour. Since it has no gluten, it helps the dough to not stick to bannetons.
I'm new to sourdough and by watching the video , my question is , it takes two days to make bread?
@@candyjo1352 Hello. You can do the same day too. By cutting back cold retardation or don't do it at all. It can simply be done at room temperature and bake right away. But proofing sourdough in the fridge helps to develop better flavour and texture.
Does multigrain flour , the one you used in this recipe. Absorbs more water?
I used only 5%, just for the flavor. I'm not sure if it absorbs more water. But wholewheat flour is definitely obsorbs more.
I have been baking 100% whole wheat sourdough bread for months but my bread doesn’t have beautiful oven spring and open crumbs like yours 😢. Are you using fresh milled whole wheat flour or store brought?
Hello there, I'm sorry that you're experiencing this. I'm using store bought flour. But I have some feedback from people that are using this recipe with fresh milled flour and they have similar results. However, it's really tricky to work with wholewheat. It requires some experience and knowledge. It may take many bakes to get a good one. Please don't give up. Also the clock is not important. You need to learn to read and feel the dough. It may sound complicated but trust me, You'll get there slowly. 💪🏻 It took me a while to finally be able to make beautiful breads. 😊
Your starter may be the issue ? Do you think it is strong enough ?
@@julieeemg The issue is not with my starter as all of my loafs have good rise.
Hello. Following the comments... Maybe it's the shaping.
Thanks Pin. I’m using King Arthur 100% whole wheat flour. It said to have 13.8% gluten proteins which I don’t believe it does because my loafs would come out flat and dense. I recently added Vital Wheat Gluten to my recipe to include the protein to 13-14%. That made a huge
difference where my doughs now have excellent windowpane, good rise, open crumbs, and crust. However, the breads still don’t have a good ovenspring no mater how tight I rolled and tucked the dough.
Can you try this method with freshly milled flour, please. As I tried it, it wasn’t as high. As the perfect loaf book, the author mentions , aging the freshly milled four for a month before using.
I will. I will look for some freshly milled flour and make some experiments!
I wouldn’t listen to that advice if you want the health benefits of freshly milled flour. The flour will start to oxidise as soon as it’s milled-you only have about 3 days before the natural oils in the wheat berry will start to spoil. Defeats the purpose of freshly milled if you leave it for a month IMO 🤷🏼♀️
What brand of flour did you use for this?
How does this recipe work using whole spelt four?
Which kind of whole wheat flour do you use?
What did you use for your multi grain flour?
wow it's look wonderful and amazing, thank you so much , ❤
Thank you ❤
Hi can you do a video on whole wheat bread with instant yeast
Hello there. Yes I will!
@@Pin-kitchen Can I get the video?
Why 40 minute bake w/ lid, then 15-20 without?
Did you spray water on the counter or was it oil? During lamination.
Hello, It's water.
And after that too, while you were handling the dough?
Yes. Just water.
Alrighty!! Thanks a ton for responding ❤
As opposed to 8am at night??
Can I use white flour starter to bake this whole wheat sourdough?
Yes, you can. It'll be good! It just won't be 100% ww anymore.
How much starter grams you use for feeding ?
Hello. It's 35g starter + 70g flour + 70g water.
Do you mill your own flour?
Nice work❤
When do you add walnut and cranberry ? Thank you.
Hello, you can add in when laminating the dough or when do the coil folds.
@@Pin-kitchen Thank you very much
God Bless You Honey
Can you tell us the protein content of the flour that you used?
Hello. It's 13% protein. 😊
How can i make the starter??
Wooooow👏🏻👏🏻👏🏻👏🏻👏🏻👍🏻
Can I used fresh mill whole wheat einkorn berries?
Yes you can. Please note that every batch of flour has its own hydration preference. With einkorn, I'd recommend to lower hydration just a bit. Maybe try 75% first. Then check and see if you're happy with the hydration, otherwise you can add a little more in the next bake. And cut back a bit the bulk rise to 40%-50%. Sometimes you need several bakes to get to your desire 😊
@@Pin-kitchen thank you so much.
@@bobbyq4me You're welcome. I also forgot to mention the coil fold step. Do just stretch and fold instead. And long atoulyse is not so necessary too. You can do anywhere between 30min-2h( at room temperature).
@@Pin-kitchen thank you, so helpful. ❤️
I seriously followed your recipe but I was in the middle of the process my dough was breaking.
how did you make the wheat germ starter?
Hello there,. Please check out this link on how I make my starters. Thank you. th-cam.com/video/F459rLf8ZSU/w-d-xo.htmlsi=QCP43FS78WM1g3F3
Please show how you make starter
Hello. Please click on the link for a video on how I make starter. Thank you 😊
th-cam.com/video/F459rLf8ZSU/w-d-xo.htmlsi=Y5DBqdBt8GtmkWg-
It seems that 17 grams of salt is not enough, after all the total flour including the flour reaches 1 kilogram, so 2 percent is at least 20 grams
Hello, the total flour I used in this recipe is 840g( 800gwhole wheat+40g multi grain). So 2% of salt is 16.8g. 😊
@@Pin-kitchen 840 grams leaves out the flour in the starter. My calcs show total flour of 924 and 17 grams of salt would be 1.84% which, while a tad low, should still make a fine tasting bread. Also if I add the water from the starter I show the total hydration to be 92.53% [I added 2.27% for the water in the honey which is about standard]. You've made a beautiful loaf at that high of a hydration. That is not an easy thing to do and you did it very well.
@@mikewurlitzer5217Thank you for the calculation! 😊😊
Hi. Can i use starter feeding 1:3:3 ?
Hello, yes you can! It may take a little longer to rise 😊
@@Pin-kitchen Thank you so much. Tomorrow i will follow your every step. Can’t wait.
That's so nice! Let me know if you need help with the recipe or guidance 😊
Today i bake it. It is a nice wholewheat sourdough bread i’ve ever made! Thanks
😍😍
Can you please give the exact measurements for the starter?
Hello. I did 35g of starter + 70g of flour + 70g of water.
Thank you!@@Pin-kitchen My loaves didn't rise as much as yours, but they are delicious!
❤
What does 1.2.2 mean please?
Hello, this means you use 1 part of starter, 2 parts of flour and 2 parts of water. Feeding ratio can be 1:1:1, 1:2:2, 1:3:3... Feeding with less starter makes it grow slower. It just takes more time.
what kind of scale is that?
Hello, It is a gram scale.
🙏🏻🌹🙏🏻
👏👏👏👏👏👏👏👏👏👏👏👏