The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole wheat sourdough

Smita's picture
Smita

Whole wheat sourdough


Notes:


- Used my 100% hydration starter.


- Two builds to reach 8 oz active starter. The starter smelled fruity, not sour. Bubbles about half a centimeter big.


- Final dough: 2 cups whole wheat flour (365 from Whole Foods) and under 1 cup AP flour (King Arthur), 1 tsp wheat gluten. 


- For DDT of 76 degrees, added 1.5 cups water at about 90 degrees.


- 30 minute autolyse. Kneaded till windowpane.


- 45 minute rise, stretch and fold, 60 minute rise.


- Shaped into boule, plopped into floured banneton. Overnight retard (10 hours).


- Baked at 450 in Le Cruset (15 mins), turned oven down to 440 (20 mins), lid off (10 mins). Total = 45 mins.


- Internal temperature = 200 degrees.


 


Results:


- Lovely crumb and crust. We like this a lot, in terms of flavor and whole wheat flour content.


- My goal is to be able to make this consistently, and also get better at shaping.


- I would also like to introduce diastatic malt and see if I can decrease the AP flour. Need to do some reading from Hamelman's Bread in preparation.


- All comments and feedback welcome!

Comments

ZD's picture
ZD

Nice loaf Smita. Your pictures a beautiful. I am working on a WW loaf myself so I know the challenge. Keep us posted on your loaves.


Greg R

ehanner's picture
ehanner

Nice looking bread! And, a very artful post.


Eric

althetrainer's picture
althetrainer

Very thoughtful presentation.  Keep up the good work!


Al