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DELICIOUS Whole Wheat Sourdough Bread (Straightforward Method)
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- เผยแพร่เมื่อ 6 ส.ค. 2024
- This video will show you how to make 100% whole wheat sourdough bread that looks great and tastes delicious.
Thank you to Kooi Housewares for sponsoring this video. You can get 10% off any of Kooi Housewares' kitchen and home goods products at www.kooihousewares.com/grantb.... Use the code GRANTBAKES10 at checkout to get 10% off.
Recipe correction: I said 325 grams of water in the video but the correct amount it 375 grams. I used the correct amount but said the wrong number. The correct amount is shown in the printable recipe linked below.
Printable recipe link:
grantbakes.com/whole-wheat-so...
Chapters:
0:00 100% Whole Wheat Sourdough Bread
0:13 Feeding Your Starter
0:30 Ingredients
0:55 Mixing the Dough
02:25 Stretch and Folds
04:36 Bulk Fermentation (The First Rise)
05:01 Shaping
06:19 Final Proof
06:47 Baking
This video was sponsored by Kooi Housewares, a kitchen and home goods company based out of Muskegon, Michigan. You can get 10% off all kitchen and home goods products from Kooi Housewares using my affiliate link: collabs.shop/bk9xg3. Make sure to use the code GRANTBAKES10 at checkout if it doesn't automatically apply.
I’ve been trying to eat more healthy and have given up on bread. All my attempts at making whole wheat bread have left me with a flat, dense structure. I came across this recipe and decided to follow it step by step, starting with the starter. I used bread flour and rye flour to feed the starter. I furthermore decided not to cut corners and make the bread step by step, using 100% wholewheat flour (just so happened to have Bob’s Red Mill whole ground). The result was phenomenal. Outstanding flavor and crust. Thank you, Grant for the great recipe.
Fantastic method. I’ve made it twice and mine look just like yours. Delicious too. Thank you.
Genius! Just made one and love it! Thanks!
You are really the holy grail of sourdough… i always failed in making the starter in the first place.. but by watching you every sourdough i baked is came perfect❤️❤️ Thank you so much
Used this method from your earlier videos - works perfectly, my family loves this type of bread. I get much more consistent results than from any other recipes that are often unnecessarily overcomplicated. Appreciate it a lot!
Wonderful! Thanks for sharing. I’m glad you’ve gotten good results.
this looks good, and simple too...thank you for sharing
Thanks!
🎉🎉🎉 after six months of trying all different kinds of sourdough. This is the easiest quickest and best way that I found! Thank you thank you thank you.!!
I forgot to add that I use white whole wheat flour and I love it!
The simpler the better! No levain, autolyse, kneading or slap & folds. This is so simple. My dough was a lot wetter then yours but I managed to handle and shape it just fine and it turned out great with a nice rise and ear. Thanks!
Yes mine is really wet too.
Hey Grant
Love ur videos!
Can u make a video making bread with einkorn flower?
I was just about to start to make a whole wheat loaf. Perfect timing. I'll try it out right away. Thanks Grant!
Perfect timing!
Thanks Grant 👍🏻
Thank you!
That's a beautiful loaf! I was surprised to see that you use the same starter method as me, i.e. living in the fridge, and getting primed the night before baking.
Yep! Doesn’t get any easier than that.
I’m excited to try this recipe. I like a little honey taste to my whole wheat. Would it be possible to add some honey?
I always add 25% white to 75% whole wheat. Helps to get a better rise and more open crumb
I enjoy the full spectrum of whole grain additions 😊 I think there’s a place for all kinds of ratios like that.
Is there a way to get the same amount of spring with open bake?
My crumb is beautiful but when I score I never get a nice ear like this, it just closes up
Assuming your 100gm starter-levain was at 100% hydration, the ingredient amounts you stated that you mixed in the dough would make the hydration of the dough 75%, not the 85% you stated in the video, unless you add the 25-50 gm extra water you suggested. That said, good looking 100% ww loaf!
Sorry about that! Thanks for catching my mistake. I actually should have said 375 grams of water instead of 325. This was 375 grams of water but I made a mistake in the video’s audio and text. The correct water amount is reflected in the written recipe.
Thank you. I’m not very successful with whole wheat I mix with whole rye 50/50 because of gluten.
I’m trying this one just now. I’m giving up whole rye flour. My rye bread is dense. Even from bread machine with the recipes it comes with , it is heavy.
Where can one purchase a Dutch oven like yours?
I have a good round one but want an oval and yours looks excellent. Thank you
It’s called the challenger bread pan and it’s fairy pricey, but worth it, in my opinion, if you bake a lot of bread like this. Here’s my affiliate link where you can check it out: GrantBakes.com/challenger
Maybe a dumb question but if i want to make multiple loafes do I divide the dough after bulk fermentation also is it ok if i let them in room temperature for a couple hours and then baking after giving them their final shape?
Keeps changing recipe. I did the 300g of water then 350g of water before I realized I need less water maybe 325
Didn't think anyone thought it was hard to make good sourdough whole wheat.
If you want good whole wheat I recommend checking a farmer's market to see if any local mills sell their flour there. Usually you'll get more interesting flavour out of it.
It seems that some people think 100% whole wheat will taste "too healthy" so it needs to be cut with bread flour for decent flavor. I think the whole spectrum of whole grains can be delicious.
I wonder if I could add some inclusions to this loaf such as flaxseeds and sunflower seeds if yes, would you used presoaked or just add dry at 2 and 3 SF?
CORRECTION: I meant to say 375 grams of water instead of 325 grams. 325 will probably be far too little water. The correct amount is reflected in the written recipe: GrantBakes.com/whole-wheat-sourdough-bread-recipe
Thank you for the clarification. I kept trying to figure out how it was ~85% hydration. I thought maybe you were using some of the starter in the calculation but numbers still didn't work out.
So does this recipe replace the one on page 45 of your No-Nonsense Sourdough Ebook? That one is almost identical, but uses milk, honey and butter (and those additions sound yummy)
No, those are different recipes that both use whole wheat flour. Enjoy them both!
Do you think a stone on the bottom rack would be effective? I fight the bottom burn all the time.
I find it to be very effective.
Can I make a round loaf instead of oval? My Dutch oven is round and kinda small.
Yes, you definitely can. Just shape as a ball again during the final shaping.
Can it be round instead of oval? And what size should by Dutch oven be?
Yes. Big enough to hold it
Does it matter what you feed the starter? Would a starter fed with rye flour work?
It’s better to feed it with the same type of flour you’ll be using to make bread
So was the original starter that you fed whole wheat as well or white flour starter?
This one was 25 grams of white starter which I fed 50g water and 50g whole wheat flour for the recipe. You could definitely start with 25 grams of whole wheat starter if you have it and the bread would be even more whole wheat. Technically speaking, mine loaf had trace levels of white bread flour, but nothing too noticeable. I feed my starter this way for simplicity's sake.
Update: Just finished baking off two loaves using this modified recipe. They came out great!
Is this recipe any different than the previous one you did on making whole wheat sourdough? That one is my go-to and I can't see any difference, other than the baking temp, which you've dropped from 500 to 450. Is that lower temp better?
It's not too far off but there are a few differences. I have since lowered my baking temp, as you noticed, and I now use 375 grams of water which ups the hydration to 85% total (I misspoke in the video and said 325 grams, by the way. It's corrected on the printable recipe). Also, the old recipe video contained horrible background music :) It was type for a few updates.
@@GrantBakes I loved in the original video how you liked the bread so much you ate it before you could make the video. Thanks for offering us so many great recipes!
Yikes. I did NOT see your correction RE: water. I used 325 grams. I thought it seemed to be “ off.”
Hope I’ll get, at least a good enough loaf for toast.🤷🏼♀️
Just finished my shaping and about to go in fridge for proof. Guess I’ll see what happens when I bake in the morning.😏
If we don't have dutch baking dish , how we can bake than?
Add some hot water on the baking tray on the lowest level or the bottom of the oven!
I hope this is not a silly question, but would it be possible to place these ingredients into a bread machine instead? I'm new to making bread :)
Yes you can! Just make sure that the starter is active when you mix the dough ingredients and set the bread maker settings to allow enough rise time. I've never used a bread maker before, so that's the most helpful I can be haha
@@GrantBakes Thank you! I'll give it a try - and won't hold it against you if it doesn't go well :)
myy bread doesnt turn out to be as thick and dense as yours, before putting it into benneton it is way more runny and doesn't stay in a ball. should I then add more flour?
I think you'll need to get the right dough consistency before you get to the shaping stage. Try adjusting the amount of flour at the beginning when you're mixing the dough and doing the stretch and folds.
@@GrantBakes thanks!! could i also ask another question? i have noticed yellow spots in my starter and the smell isn't the best, what should I do? should I feed more or just throw it away?
Does it matter if my parchment paper is to small?
As long as the dough fits on the paper it should be fine!
thank you so much i lasted 30 seconds in the old video because of the music
Great loaf! It was 75% hydration right?
Good question. I misspoke in the video. I actually used 375g of water (not 325g like I said) so the hydration is 85%. The correct water amount is shown correctly in the printable recipe on my website.
Thanks Grant!
I've never put my bread in the fridge to proof without covering it. Is there a reason he left it uncovered? That goes against everything I know LOL.
If I'm leaving my bread in the fridge for around 8-12 hours, I sometimes don't cover it. I find that the dry skin that forms on the bottom of the loaf doesn't bother me and I barely notice it once the bread is baked. However, covering your bread with plastic or cloth at this point is completely fine and up to personal preference. Hope that explains why I did what I did! :)
Thats a 75% hydration bread right? Not 80%
so you don’t cover it in the fridge?
If I'm leaving my bread in the fridge for around 8-12 hours, I sometimes don't cover it. I find that the dry skin that forms on the bottom of the loaf doesn't bother me and I barely notice it once the bread is baked. However, covering your bread with plastic or cloth at this point is completely fine and up to personal preference. Hope that explains why I did what I did! :)
Thank-you for all your videos and web page.
Maybe you are not aware of this.
On this one, on the website. When I clicked print, it printed out the adds which took out some of the instructions.
I thought the whole purpose of doing the print was not to get the adds.
Not a complaint just I note Incase you were not aware.
I have just made the starter additions ready to continue tomorrow. My first loaf.
Thank you! I will see that this gets fixed. It definitely shouldn’t be happening. Sorry for that problem on the site and I really appreciate you following along.
@@GrantBakes thank-you. Actually are you one line right now ?
@@GrantBakes I ask beacuse I thught the first proving was done. Tipped it out but it is soooooo wet. I really can not do a thing with it ? When i scrapped it out of the bowl the under side was really stringy. If that helps. I have just popped it back in the bowl. ANy advise would be great.
My bread collapses when I take it out of the fridge and on to the parchment paper.
I use Einkorn flour
Is it harder to work with?
This is 75% not 85%. 85% would be looking very different
Sorry about that! Thanks for catching my mistake. I actually should have said 375 grams of water instead of 325. This was 375 grams of water but I made a mistake in the video’s audio and text. The correct water amount is reflected in the written recipe.
How this is 85%? ...seems 75%
The correct water amount is 375g. It’s updated in the written recipe. It’s the exact amount that I used in the video so the dough shown is 85% hydration.
Well I followed this to a T. Too wet and then over proofed. Sorry not happy at all.