How to Make 50% Whole Wheat Sourdough
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- เผยแพร่เมื่อ 24 พ.ค. 2021
- Here's a simple recipe for making 50% whole wheat sourdough 🌾
Recipe:
180 g white bread flour (12.7% protein)
180 g whole wheat flour (14% protein, hard red wheat)
280 ml water
8 g salt
80 g active starter (100% hydration, fed 50% whole wheat flour and 50% bread flour)
Bulk ferment 5.5 hours at 78ºF (or until 50% rise in volume)
Final proof 3-4 hours at room temperature, or 12-18 in refrigerator
Bake 18 mins at 450°F with steam + 12 mins 410°F without steam
Specs:
50% white bread flour
50% whole wheat flour
80% hydration
2% salt
20% starter inoculation
Music:
Solo Sky Music - • Thinking Of You | Solo...
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Nice one! This is my go to loaf. I use freshly ground organic whole wheat, of both hard red and hard white winter wheats, and do not do any sifting. The balance being a strong organic all purpose, with just a smidge of gluten added. I'll often add just a slight bit of dark rye as part of the whole wheat to help give it a little more of a sour taste. I work it very similar to what you do but add the salt in after working in the leaven, sometimes not for an hour later. It seems to me to help give the leaven a jump start as salt is somewhat of a retardant of fermentation.
Thanks for watching ! Your loaf sounds delicious too, I like the addition of dark rye ☺️
Hi Natty. Thank you SO much for this excellent video. From this I made the BEST 50% whole wheat bread I have ever made. That is a big deal for me! I have only been making sourdough for about 4 months, 2 or 3 times a week, so I have made dozens of loaves. I live in Hawaii and have high temps and high humidity (both in the mid to high eighties Farenheit). I also use freshly milled whole grains for the whole wheat. These variables are challenging. To this point I have only used 65% hydration doughs, as more hydration makes the dough too difficult to manage dough at shaping, even after building strength as advised in all recipes. However I realized I had to change something, as my whole wheat loaves are too dense. I followed your recipe very closely, except I used 70% hydration. I put the dough in a makeshift proofing bin with a few ice cubes in a glass to keep the ambient temperature at 77F. Even with 70% hydration rather than 80, which I know is a big difference, the dough was still wetter and looser than yours at every coil fold. At shaping it was very wet and sticky. Somehow or other I managed to get it in the banneton, but I thought it would be throwaway loaf. I refrigerated it for 10 hours, the fridge temp was around 2-3 degrees celsius. I made it a bit cooler than usual, as my past doughs have continued to grow in the fridge with it around 4-6 degrees C.
It was easy to score the dough before baking, and when I took the lid off the dutch oven, I was blown away. The loaf had not spread out, it has risen up beautifully. After cooling when I cut it, it had a beautifully light and open crumb. This proves what an awesome video tutorial you did!! So thank you very, very much.
Please may I ask, can I double this recipe and make 2 loaves at once, splitting the dough at some point--if so, at what point? Or would it be better to make 2 separate loaves from the beginning?
I 'm using King Arthur organic bread flour, which is high protein, for the white flour, and freshly milled turkey red grains for the wheat, also high protein, so given this info, can you suggest how to make the dough a bit more manageable at shaping? Although it didn't seem to negatively affect this loaf, so maybe I don't need to fret about this?
I did 4 coil folds as you did in your recipe, would adding a few more help with manageability, or would this negatively affect the crumb?
And considering the high humidity here in Hawaii, do you think I need to do the autolyse? I'm guessing the flour will have more moisture to begin with, and without they autolyse I may get a bit more manageable dough? Although I have noticed the autolyse makes the whole wheat taste a bit sweeter, so it's a plus for taste.
Sorry this is such a long comment. I hope you will reply, as truly, following your tutorial has been a huge leap forward for me in the quality of my 50% whole wheat loaf. I am really happy to have found your channel! Thank you again.
Hi ! Thanks for your comment and I'm glad that the video was helpful for you 😊 To answer your questions, I would make a double batch from the start, and then separate the dough into two portions once it's done bulk fermenting. Simply cut the dough into two equal portions with your bench scraper and then pre-shape each portion into a ball.
In my experience, freshly-milled flour can be weaker than store-bought flour due to lack of oxidization. To make the dough more manageable, you can increase the time of Rubaud mixing at the start. More mixing will add strength and elasticity to the dough. I would also keep the autolyse, as this kick-starts the gluten formation and can help make the dough easier to handle.
As for adding more coil folds, it's hard to say how that would affect the crumb because it depends on the rate of bulk fermentation. If your dough is fermenting slowly, it wouldn't hurt to add another coil fold at the end. But if the fermentation is progressing quickly and you already have a strong and bubbly dough, adding another coil fold could damage the structure.
Hope this helps and thanks for watching!
Thank you very much for this. Your video gives very good instructions, without being too long. I've subscribed to your channel, and thanks again.
Glad it was helpful and thanks for the sub ! 😊
the best tutorial! I keep coming back to this one!
Glad you like it! 😊
Another great video with easy to follow instructions 👍 only hope I get the same fantastic results 👌 Upping the Wholewheat flour for nutrition and taste is something I definitely want to try.
Thanks so much ☺️ extra whole wheat would definitely be great
Thank you for sharing your technique - i can't seem to get a decent ear on my sourdough. Have you tried using Dutch Oven? Maybe that's my problem & i shouldn't be using one.
Thanks for watching! I'm not sure if the Dutch Oven is the problem, since I've seen many people get great ears from using one. My guess is that it has to do with either heat, adequate steam, scoring, or oven spring. Make sure you're preheating your Dutch Oven for at least 30 mins before baking and try dropping in one or two ice cubes along with your sourdough to generate more steam. It's also hard to develop an ear with weak or over-proofed dough, so be sure to develop enough strength in your dough through folding, shaping, and proofing so that it can get good oven spring and burst at the score. Hope this helps 👂💜
I just finished baking this today and it came out fantastic! We had a nice 75F day here in Brooklyn so the bulk moved along very well. I've never used the coil fold method, I really like it! I did bake a larger loaf using 500g of flour and added 10% rye and 10% wheat germ. I baked a bit longer, 28m with steam, 15m without. I just guessed, but what would you suggest in terms of baking time for a larger loaf like this? Thanks!
Yay I'm glad it worked out well for you ! I really like coil folding too, it's gentle but effective 😊 For baking a larger loaf, I probably would have done 20 minutes with steam and maybe 20-25 minutes without? But the timing is really flexible. Thanks for trying out the recipe 🧡
@@BaddieNattyBakes Great, thanks!
Beautiful crumb. Question. Do you know the percentage rise of your dough at the end of the bulk ferment? Its pretty hot in Brooklyn now. My room temp gets up to 85 sometimes. . I dont want to overproof. Thanks!
Yes it rose 50-60% in volume. Good luck with the heat and thanks for watching 🙂
@@BaddieNattyBakes Thanks! You’re the best!
@@adamheth you’re welcome ! Thanks again for watching ❣️
Thank you for sharing . I’m a new home baker. Can i use AP flour instead Bread flour🎉
Yes, you can definitely use AP flour! You might have to lower the hydration by 2 - 5% since it's not as strong as bread flour.
Going to try this next! Been trying a recipe out of a book but really struggling to handle the dough as it doesn’t tell you how in a book
Hopefully this helps and good luck with your bake!
@@BaddieNattyBakes I followed it but mine came out flat, I think I’m still learning how to handle the dough properly as I struggle when it’s sticky
Dough handling is tough! You can always lower the hydration of the recipe so that the dough is more manageable ☺ @@creativecanal
Hey, how long do I leave it to prove after the 4th coil fold? Mine is a lot stickier/more liquid and gloopy than yours.. anything I need to do?
Hi! I let it proof for about 2 - 2.5 more hours after the 4th coil fold. If your dough is stickier and more gloopy, maybe try adding a 5th coil fold an hour after the 4th fold and see if that improves the structure. This extra coil fold cold extend the bulk fermentation time though, so be sure to keep an eye on the dough. Alternatively, you could try switching to a stronger flour with a higher protein content. Hope this helps!
Adaptez vous a vos farines car chaque n'est pas hydratable de la même façon si vous cous ne prenez pas exactement les mêmes farines