I know this video is from some time ago but I had to leave a comment and say that I made this recipe this week and it turned out amazing and so delicious! I very new to baking sourdough though I’ve baked a lot of other bread and so far this has been my favourite. The flour combinations are spot on I feel as the taste and texture is so good. A keeper for me. I made two batards and got ‘the ear’ such joy. Thank you.
Thank you for this recipe and demo. I've been a home baker (for my family) for a few years now since I retired. I love to bake sourdough bread using the Chad Robertson recipe and have been looking for the correct technique to increase the whole wheat component. The extended autolyse (about 4 hours total) for the whole wheat seems like the ticket. Thanks again!
Thanks for watching. I made the video because of many requests for a recipe with whole wheat flour, not expecting that I would enjoy the taste of the bread as much as I did. It's a keeper for sure.
One more question, please. I understand the purpose of the autolyse, but what is the advantages of autolysing the whole wheat flour for 4 hrs and then the white flour for only 2 hrs? Thank you again!
Ron, well done, thank you! This is the first I've heard of using a bread sling and I think these will be very helpful. A question - Do you ever spray your loaf with water when first putting it into the dutch oven? Thanks again!
I understand, you use the no discard method of feeding your starter, leaving the remainder of the 50g on your kitchen counter. How often do you bake bread, and about what ambient temperatures can your 50g of leftover starter expect to see year around, please. Thank you kindly for sharing your expertise!
I bake 2 rounds of sourdough bread nearly every day. If I go longer than 3 days without baking, I put my sourdough starter in the fridge. I usually keep 2 or 3 containers of sourdough starter, for insurance safety. With one jar of starter on the kitchen counter, and the others in the fridge, I rotate them every week or two. In the winter, my home is 64' F at night, and 66'-68' during the day. Thanks for watching the video.
Ron, Thank you for this video. I mill my own flour so am very interested in using Whole Wheat in baking. I am just starting into sourdough. Made my first sourdough loaf today. Delicious! A few questions for you...I have your proofing box. What temperature did you set it at for the starter to rise in four hours? Can you leave the starter rising in the proof box overnight....at what temp? Who made your pasta board? What size is it? Where did you get your oven gloves? How long can I leave the Banneton retarding in the fridge before baking? Can I leave it for more than one day? I have been milling my own wheat and baking bread for fifty years now. I just love baking bread. I mostly give it all away. You are a very good teacher. I am grateful to have been able to find your video. You have a simplicity and a clarity about your method that is easy to digest and understand. Please do keep up the good work. I have been studying about sourdough for quite a few years and it was not until I watched your video that it all came together for me. By the way, after seeing your bread sling, I made my own out of a silicone mat. It worked beautifully. Got the idea from Bake with Jack on Utube and made a template out of paper and then imposed that onto the silicone mat and cut it out from there. That way it fits both my pot and the Banneton perfectly!!! Thanks again. Eileen
I set the proofing box temp at 82', unless I'm in a hurry, then 84' or 86'. I never proof overnight in the box. I feed my starter first thing in the morning. I've had my bread board so long, I can't remember where I got it. Probably amazon, and I think it cost around $85. I only use my bread board for bread. Bought kitchen gloves on amazon, XL or L, don't remember. After shaping the dough and placing in bannetons, the dough is placed in the fridge overnight, or 3 nights max. Welcome to the sourdough addiction. Feel free to FB message me anytime.
Any mature starter will work. I feed my starter 1/3 rye flour (it produces a robust starter), 1/3 whole wheat flour (for the added flavor), 1/3 all purpose flour (to keep the starter from becoming too dense). Thanks for watching the video.
@@fiker1 I have my wooden bench for so long, I really can't remember where I got it. It must have been an Amazon purchase. I only use it for making bread, and it is reversible. I couldn't manage without it.
Hi Ron - I've tried this recipe a couple of times; thanks for the clear, step-by-step instructions. However, I can't seem to achieve the same dough rise in my banneton as is shown in the video. In fact, after sitting in the refrigerator overnight, it looks pretty much the same as when it was put in the night before. The result after baking is a very dense crumb with relatively few of the airy pockets seen in the video. My starter seems to be fully active and has at least doubled in size before adding it to the dough. Not sure what I'm doing wrong or what I might change, but any input would be appreciated. Thank you again for your videos!
Thanks for watching the videos. The dough should rise very little, if at all, in the fridge overnight. Bulk fermentation starts after mixing the dough, and ends with shaping. The hard part is knowing when to shape. I usually wait until my dough has raised 30%-40% in volume. Since whole wheat flour is more dense than white flour, you might consider proofing a little bit longer. Also, you might adjust the ratio to 60% to 40% white to whole wheat, or even 70% to 30%, until you are satisfied with the bread. Thanks for your question.
I know this video is from some time ago but I had to leave a comment and say that I made this recipe this week and it turned out amazing and so delicious! I very new to baking sourdough though I’ve baked a lot of other bread and so far this has been my favourite. The flour combinations are spot on I feel as the taste and texture is so good. A keeper for me. I made two batards and got ‘the ear’ such joy. Thank you.
Thanks for your kind words. I remember the first time I made this recipe, and how delicious the bread tasted.
Excited to see this
Thank you!
You're welcome! Thanks for watching.
Thank you for this recipe and demo. I've been a home baker (for my family) for a few years now since I retired. I love to bake sourdough bread using the Chad Robertson recipe and have been looking for the correct technique to increase the whole wheat component. The extended autolyse (about 4 hours total) for the whole wheat seems like the ticket. Thanks again!
Thanks for watching. I made the video because of many requests for a recipe with whole wheat flour, not expecting that I would enjoy the taste of the bread as much as I did. It's a keeper for sure.
I appreciate your teaching on how to make different grains of sourdough bread! Thank you, Ron!
You bet!
I watched so many other videos and got me really confused, only your videos are simple and easy to get. Thank you.
Thank you for those kind words, and thank you for watching the videos on my TH-cam channel.
This bread is delicious!!
Thanks for your kind words.
Those loaves look incredible, thanks for the video!
50% whole wheat gives a distinctive, and delicious taste to sourdough bread. Thanks for watching the video.
Thanks for your video!
My pleasure! I really loved the taste of this recipe.
...good man! Thank you so much for the wholegrain sourdough recipe---I sure appreciate it, Ron!! The loaves look terrific!! 😁😄
The taste was very delicious.
Thanks for sharing. The bread does turn out excellent
Glad you like it.
One more question, please. I understand the purpose of the autolyse, but what is the advantages of autolysing the whole wheat flour for 4 hrs and then the white flour for only 2 hrs? Thank you again!
Mostly just wanted to give the whole wheat a jump start. Probably didn't need to autolyse the white flour, other than dough consistency.
Your the best
Thanks for your kind words.
Ron, well done, thank you! This is the first I've heard of using a bread sling and I think these will be very helpful. A question - Do you ever spray your loaf with water when first putting it into the dutch oven? Thanks again!
Never have sprayed the dough prior to putting into the dutch oven, but I know many people do.
I understand, you use the no discard method of feeding your starter, leaving the remainder of the 50g on your kitchen counter. How often do you bake bread, and about what ambient temperatures can your 50g of leftover starter expect to see year around, please. Thank you kindly for sharing your expertise!
I bake 2 rounds of sourdough bread nearly every day. If I go longer than 3 days without baking, I put my sourdough starter in the fridge. I usually keep 2 or 3 containers of sourdough starter, for insurance safety. With one jar of starter on the kitchen counter, and the others in the fridge, I rotate them every week or two. In the winter, my home is 64' F at night, and 66'-68' during the day. Thanks for watching the video.
Ron, Thank you for this video. I mill my own flour so am very interested in using Whole Wheat in baking. I am just starting into sourdough. Made my first sourdough loaf today. Delicious! A few questions for you...I have your proofing box. What temperature did you set it at for the starter to rise in four hours? Can you leave the starter rising in the proof box overnight....at what temp? Who made your pasta board? What size is it? Where did you get your oven gloves? How long can I leave the Banneton retarding in the fridge before baking? Can I leave it for more than one day? I have been milling my own wheat and baking bread for fifty years now. I just love baking bread. I mostly give it all away. You are a very good teacher. I am grateful to have been able to find your video. You have a simplicity and a clarity about your method that is easy to digest and understand. Please do keep up the good work. I have been studying about sourdough for quite a few years and it was not until I watched your video that it all came together for me. By the way, after seeing your bread sling, I made my own out of a silicone mat. It worked beautifully. Got the idea from Bake with Jack on Utube and made a template out of paper and then imposed that onto the silicone mat and cut it out from there. That way it fits both my pot and the Banneton perfectly!!! Thanks again. Eileen
I set the proofing box temp at 82', unless I'm in a hurry, then 84' or 86'. I never proof overnight in the box. I feed my starter first thing in the morning. I've had my bread board so long, I can't remember where I got it. Probably amazon, and I think it cost around $85. I only use my bread board for bread. Bought kitchen gloves on amazon, XL or L, don't remember. After shaping the dough and placing in bannetons, the dough is placed in the fridge overnight, or 3 nights max. Welcome to the sourdough addiction. Feel free to FB message me anytime.
Thank you. This is the best sourdough baking class. What is your banneton size and how many quart is your cast iron?
Banneton is 8" inside to inside at top. Lodge dutch oven is 5 quart. Thanks for watching the videos.
can i use 50/50 whole wheat /a p flour or 100% whole wheat starter for this recipe?i did it with 100% a p and it turned out great.
Any mature starter will work. I feed my starter 1/3 rye flour (it produces a robust starter), 1/3 whole wheat flour (for the added flavor), 1/3 all purpose flour (to keep the starter from becoming too dense). Thanks for watching the video.
Thanks for this video. One question do you buy your flours in bulk?
I buy all purpose and bread flour from Costco. Like everything else, price has gone up recently, and I now pay $7 for 25 lb. bag.
Too bad our Costco does not sell Bread flour. I do have a question, where did you get the shaping board? Thanks
@@fiker1 I have my wooden bench for so long, I really can't remember where I got it. It must have been an Amazon purchase. I only use it for making bread, and it is reversible. I couldn't manage without it.
Hi Ron - I've tried this recipe a couple of times; thanks for the clear, step-by-step instructions. However, I can't seem to achieve the same dough rise in my banneton as is shown in the video. In fact, after sitting in the refrigerator overnight, it looks pretty much the same as when it was put in the night before. The result after baking is a very dense crumb with relatively few of the airy pockets seen in the video. My starter seems to be fully active and has at least doubled in size before adding it to the dough. Not sure what I'm doing wrong or what I might change, but any input would be appreciated. Thank you again for your videos!
Thanks for watching the videos. The dough should rise very little, if at all, in the fridge overnight. Bulk fermentation starts after mixing the dough, and ends with shaping. The hard part is knowing when to shape. I usually wait until my dough has raised 30%-40% in volume. Since whole wheat flour is more dense than white flour, you might consider proofing a little bit longer. Also, you might adjust the ratio to 60% to 40% white to whole wheat, or even 70% to 30%, until you are satisfied with the bread. Thanks for your question.
@@rontressler647 thank you for those suggestions, I'll give them a try.