The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% Wheat (using locally grown Hollis Hard Red Winter Wheat)

golgi70's picture

100% Wheat (using locally grown Hollis Hard Red Winter Wheat)

So one of the biggest things I've taken from the broad trip was that 100% wheat breads are much better as a smaller loaf.  I've made a few and we sell one at my current work that is scaled at a whopping 40oz and finished in a loaf pan.  It's good but every time I have it it's a bit overwhelming.  This could just be my preference as more than a few have claimed it their favorite loaf.  Regardless Dave Miller's Chico Nut was an awakening for me as the loaf is so pleasant to eat.  I've adapted some of what I liked from his loaf into the creation of my own 100% Wheat loaf.  

I formulated a recipe and went for it.  The results are out of the oven but not yet sliced so crumb shots will come a bit later.  I have high hopes that this will at least be a good starting point for my 100% Wheat.

Levain Build 1:  (this leaves extra to keep)

50 g      White Starter (100%)

100g     Stone Ground Hard Red Wheat

100 g    H20



this took about 6 hours to ripen


Levain Build 2      76 Deg for 3-4 hours

320 Wheat Flour
10 Bran from sifting
150 Whole Wheat Starter (100%)
330 H20

660 Wheat
660 H20
20 Honey
21 Salt

Total Flour 1065 g (this includes the sifted bran put back in the levain)

Total H20   1065 (plus roughly 28 g used during stretch and folds)  1093 g  Plus 20% honey weight 1097 g roughly 

total Dough Hydartion:   103 %

total Dough Weight:       2171 g   

4 loaves at 540 g or 3 at 725 g 

I'll be playing with sizing until I find the magic number.   This time around i went with the small 540 g loaf.

I sifted the entire lot of flour and the removed bran was 1% of the original weight.  I added this to the levain and now know I need a finer sifter.  I was inteding to get some extraction so the extracted flour could gain strenth through autolyse and the extracted be added back in form of levain.  I followed suit anyway since it was already done. 

1)  Make first build and let rise 4-6 hours pending temps

2)  Make second build and autolyse final dough.  

3)  Add salt honey and levain to autolyse and squeeze through fingers until all is well distributed.  Rest 5 minutes

4)  slap and fold until dough is taught.  rest 5 minutes.  repeat 2 more times.  All were done with scaled water used for my hands.  I got a rough idea of added water from doing so. 

5)  Retard dough and give 2 s/f's at 45 minutes.  Then rest for 12 hours.

6)  Pull from retarder and let rest 30 minutes.  Divide and pre-shape using oiled hands.  

7)  Shape:  I shaped two loaves into bannetons, tops down.  I shaped the other two onto a flour couche tops down. 

8)  Bake at 500 with steam for 9 minutes.  Lower to 460 and continue for about 20 minutes rotating as needed. 

The dough is certainly well hydrated but not so difficult to work with.  I wish I had made a larger batch to work with and I will certainly do so but gentle shaping using little flour and letting the dough adhere to itself seemed to work the best.  


I also scored one of each type of shape.  Had a little sticking on one loaf on the way in but all worked out in the end. 

Crumb shot sometime later today.  


These two were proofed in bowls.  The two at the header of post were done on floured couche.  All in all it looks like they held better shape in the bowls.  


Unscored on the left and scored on the right.  Looks like I got a better shape on the loaf to the right more so than the scoring helping it open.  Future tests will be the true judge.

Anyway this bread is simply amazing.  Sour and salty and wheaty and just enough honey to balance but not taste like honey.  Very pleased and will simply play with loaf scaling and shaping.  




dabrownman's picture

sieve, do a 75% extraction and feed the 25% to the levain, to soften it up, I think you will like this recipe even better.  I wanted to comment on doing S&F's while retarding the dough before when you mentioned it in another post.  Why do it then rather than doing it as the dough ferments on the counter?

This is going to be a very nice 100% WW once you use a ww starter and get it sorted out.  The flour looks like it is working very well too.  Can't wait to see the crumb.

I finally get to 2 slap and fold sets ....and now you are on to 3 of them :-)  Over 100% hydration too - very nice.

Happy baking! 

golgi70's picture

I bought this already milled and it was quite fine.  My home strainer did not catch more than 1% so I'll have to find finer screens to do such extraction.  As for using a WW starter I essentially did.  I suppose it was only a build off of a white making this more like 99%+.  I can't maintain multiple starters so i keep my seed and build from it.  If the bakery calls for enough wheat or rye starters I most certainly will.  It's likely I'll have a white and a Rye and build multigrain levains off of one of them.   

I've found using the slap and fold (not even sure I do it the way you do as I've never watched a video on this) that doing so until I feel some strength, resting, and repeating has made for some nice doughs with little effort.  I fold dough in intervals until it feels the way I like and not by a set of rules (that is unless I'm following someones formula).  2,3, even 5.  What the dough needs it gets.  

None the less this bread is off the charts.  Now I play with sizing and its in the books.  For now its just a friend of my butter and soon to be sandwich fixins.  


golgi70's picture

By the time I did the slap and folds I was very pleased with the doughs development and opted on 2 more stretch and folds.  I also wanted to bulk ferment overnight.  Had i left it at room temp it would have been nearly 2 1/2 hours after bulk and it would have been ready for shaping.  To begin the cooling process I went in the retarder.  Taboot the cool stretch folds spread the coolness from the surface of the dough helping bring the whole down faster.

 Last time I think you mentioned me doing a stretch and fold after the cold bulk ferment.  Those were the french baguettes I made.  I fully developed that dough in a mixer and went straight to the fridge overnight.  When I brought out the following morning I gave a good stretch and fold and rested for 1 hour before divide.  I figured if I were to deflate all the air why not try a stretch and fold before it rested and see how it goes.  This was a first and last of this technique but I was thrilled with the results.  Not sure that had anything to do with it though.  I'll have to try again both giving folds at room temp then retard.  Then bulk retard and fold in fridge.  See if I get any variation.


varda's picture

Those look really great, and amazing spring for 100%.   I'll have to study your approach.   -Varda

golgi70's picture

Varda this bread is great.  A must try.  Mostly hands off with the exception of 2 hours where you slap and fold followed by s + f's


Mebake's picture

Great crumb and rise for 100% whole wheat sourdough!



pmccool's picture

And it would be in a white bread, too.  That you achieved it in a 100% whole wheat bread is impressive.  

The flavor must be on the tangy side, since whole wheat can go from mild to puckeringly sour in what seems like no time at all.


annie the chef's picture
annie the chef

The crumb is really nice with 100% whole wheat in the loaf. Love it!