The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Whole Wheat Sandwich Bread

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loydb's picture
loydb

Sourdough Whole Wheat Sandwich Bread

Just to prove that I still do actually bake -- here's a sourdough-only version of PR's whole wheat sandwich bread from WGB. Instead of using yeast, I let the sourdough take over. The initial fermentation was 4.5 hours, the final banneton proofing was 3 hours.

And let me just say I really, really, like the Brod & Taylor proofer. 

 

Comments

gmagmabaking2's picture
gmagmabaking2

What a lovely looking loaf! I am retarding some sourdough wheat as we "speak".  Doing the bake tomorrow. 

mdvpc's picture
mdvpc

Did you use the Brod and Taylor to do the initial fermentation and also for the proof in the banneton? My Brod and Taylor will be here this week-looking forward to using it.

loydb's picture
loydb

Yes, I used it for both, set at 80 degrees. The ambient temp in the kitchen is usually in the high 60s these days.

 

mdvpc's picture
mdvpc

Thanks for replying to my post.  

FlourChild's picture
FlourChild

That's a very nice-looking loaf! 

Thank you for the nice comments about the B&T proofer. :)