100% Whole Wheat Sourdough Bread Problems
I have been making the 100% Whole Wheat Sourdough Bread recipe from Sourdough Home, and have had mixed results. A few times the bread rose beautfully both in the brad pan and in the oven, and the texture was fantastic. I have, however, been unable to consistently have this recipe turn out well.
Here is the recipe: ( and a link http://www.sourdoughhome.com/100percentwholewheat.html ). I am using King Arthur whole wheat flour, AP.
|Weight||Ingredient||Volumetric Measurement||Baker's Percentage|
|180 grams||Water||3/4 cup||54|
|210 grams||Active Whole Wheat Sourdough Starter||3/4 cup||60|
|30 grams||Light Olive Oil||2 1/3 TBSP||8.9|
|30 grams||Honey||1 1/2 TBSP||8.6|
|20 grams||Vital wheat gluten (optional)||2 2/3 TBSP||6|
|320 grams||Whole wheat flour||2 2/3 cup||94|
|8.2 grams||Salt||1 1/4 tsp||2.4|
I mix all of the ingredients together by hand except for the salt and 10 grams of water and let it autolyze for 30 minutes at room temperature. Then I add the salt and mix well, again by hand. I put the dough into the refrigerator for an overnight retard. In the morning I take out the dough, do 3 stretch and folds and put into my oven with the light on (no heat) to ferment. I do a stretch and fold every 45 minutes and take the dough out after 3 hours.
Then I do a pre-shaping and let the dough rest for 15 minutes. I form it into a loaf and put it in a loaf pan to rise again in the oven for 45 minutes to an hourand a half. Then I put it into a 350 degree F oven for 30 - 45 minutes.
My last effort resulted in a loaf that had tear marks on the top after about 20 minutes of proofing in the bread pan. I have had little to no oven spring, and lots of problems with the dough tearing. Other problems have included no rise during the 2nd fermentation, tearing while forming the loaf, and the dough feels very stretchy after only about 1 1/2 hours/2 stretch and folds, without very much rise.
Am I over proofing or under-proofing? How can I tell? Any suggestions for other recipes?
I feel that this recipe has a large percentage of starter compared to other recipes I use (1-2-3 sourdough)
Thanks for helping me solve this.