The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

50% Whole Wheat Sourdough

rmk129's picture
rmk129

50% Whole Wheat Sourdough

This blog entry is so that I don't forget what I did to make this loaf when I lose the scrap piece of paper I wrote it on :)

50% Whole Wheat Sourdough Bread 1 1/2 cups proofed white sourdough starter 1 1/2 cups warm water 2 Tbsp oil 1 Tbsp brown sugar 3 cups whole wheat flour ~1 cup of white flour 1 1/2 tsp salt 1 Tbsp vital wheat gluten

Baking schedule: -mixed together all ingredients (except salt) until moist -20 minute autolyze -added salt -kneaded with mixmaster for ~5 minutes 0 hrs->put in greased, covered bowl for first rise 2 hrs->folded dough 4 hrs->folded dough 5 1/2 hrs->shaped dough into two small round loaves and put them in my basket & tupperware "cloches" lined with floured dishtowels, then tied a plastic bag around the cloches. I put one in the refrigerator to retard overnight, and left the other out for the second rise. 9 1/2 hrs->sprinkled semolina flour on the exposed portion of dough mass (still in cloche), then carefully inverted onto baking mat, scored, and put in preheated oven

Still in oven right now...unbelievable oven spring!!!

Comments

SourdoLady's picture
SourdoLady

How did the bread turn out? Sounds like it was going to be fabulous. Did you use your homemade starter? I'd love to see pics of the loaves, both whole and cut open.

rmk129's picture
rmk129

Hello again SourdoLady,
.
Yes, I used the homemade starter I created using your recipe :)
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I am very happy with how the first loaf (baked yesterday) turned out...we cut it open while it was still warm (probably a big no-no, but we couldn't wait!).
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I am about to put the second loaf in the oven. It was in the refrigerator overnight, then I set it on the counter for 5 hours today. I will probably wait until tomorrow to cut that one open, so I will try to post photos of both loaves tomorrow...fun to compare!

rmk129's picture
rmk129

Here are the photos I promised SourdoLady :)
(50% whole wheat sourdough loaves I made using my homemade starter)
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-The second loaf definitely had a nicer crumb and more of a tang to it.
-I was more than happy with the incredible oven spring of both loaves!
-I have much more trouble scoring sourdough loaves than I did when I made bread using instant yeast?!?!?

First 50% WW Sourdough Loaf did both risings and baked the same day June 29 014 June 29 018 June 29 020 . Second 50% WW Sourdough Loaf second rise retarded in fridge overnight June 29 023 June 29 027 June 29 029 . Any suggestions/comments would be more than welcome!

Mini Oven's picture
Mini Oven

Congratulations on your Sourdough! That's Perfect! :) Mini Oven

SourdoLady's picture
SourdoLady

Hey, those turned out really awesome! Thanks for posting the pictures. Your starter is working well. Keep up with the good sourdough baking!