The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My First 100% whole wheat sourdough

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Igwiz's picture
Igwiz

My First 100% whole wheat sourdough

Hi all.  I finally got my starter going and this is the first sourdough loaf I baked (last week).  Very happy with how it turned out.  Looks quite a bit like the Desem that was posted a few months ago.  Thanks all for your advice on getting my starter going.


 


This was a basic lean recipe.


 


33 ounces WW (King Aurthur)  (100%)


24 ounces water  (73%)


1 tablespoon salt


8 ounces happy, well fed white starter (50% hydration) (25%)


 


Total = 198%


 


Mix water and starter with whisk until well combined and frothy.  Add flour and salt.


Knead for 5 minutes.


Autolyse for 10 minutes


Knead another 2 minutes


Allow to ferment at 62 degrees for 20 hours.


Divide in half for 2 two-pound loaves.


Fold, shape and ferment another 6-8 hours, folding 3-4 times.


Proof for 2-3 hours until nearly doubled.


Bake en Cloche at 425 for 45 minutes, 20 covered and 25 uncovered.


 


100 Percent Whole Wheat


 



 


Thank you ALL for being such a great resource.  I've baked straight dough for several years, but now that I've found TFL, I am absolutely smitten with extended ferments and growing my own sourdough bugs.  TFL is such an awesome place.

Floydm's picture
Floydm

Nicely done.  That is a lovely looking loaf!

Mini Oven's picture
Mini Oven

smell the crumb that wedge looks so good!   Congratulations!


Mini

rayel's picture
rayel

Lovely Bread, Great pictures. A really patient process.


Ray