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.
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.