The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% Home-Milled Sourdough

rthryhorysak's picture

100% Home-Milled Sourdough

So today is a good day for me. I've been on a bit of a roll with the bread as of late, as I have adjusted my process a bit. So, I decided to test my luck and go for a 100% whole grain loaf. I mill all of my whole grains and normally don't go under 50% whole grains, but I have yet to have this kind of success with any 100% WG loaf. 

Side-note, I did sift it to 93% extraction... so I guess a little cheating. 


Levain - 200g of Flour - I could have simplified it, but it's basically what the final dough formula minus the AP flour

  • 25% Starter
  • 10% Rye
  • 30% Whole Grain White Wheat
  • 50% Whole Grain Red Wheat
  • 10% AP 

Dough - 2000g Flour - 4 loaves 

Autolyse - 1 Hour

  • 10% Rye
  • 30% White Wheat
  • 60% Red Wheat
  • 80% Water


  • 2% Salt
  • 13% Levain
  • 0.375% Diastatic Malt (7.5g)
  • 3-10% Water - I got to 86% Hydration

The rest was your normal sourdough process, 4 Hour bulk, 4 stretch and folds, and 12 Hr cold final proof.


isand66's picture

Wow!  Perfect crumb.  Great looking bake.  Thanks for sharing.

Happy Baking.


barryvabeach's picture

Wow,  you got tremendous ears for nearly 100% whole grain 

rthryhorysak's picture

Thank you, I was a bit surprised when I took the top off the combo cookers and saw all those ears! Tomorrow the plan is 100% whole grain. With really high whole grain I like to sift out the flour and make a porridge with about a 1:3 water ratio. It works well so I can develop the gluten a little better before I add the sifted bran back in. So I'll most likely do that if I have the time. Maybe toast the bran first... we'll see.

leslieruf's picture

well done and happy baking


rthryhorysak's picture

No sifting this time, well I sifted it, scolded it with hot water and added it back in. Also upped the rye to 15%.

I added too much water, one of the loaves was just falling apart when shaping so I put it in a pan. I was at 95% hydro and just decide to go for the 100%, not my smartest choice as it was pretty humid. 

Slightly almost over proofed, but still acceptable. I will say the flavor is so much better than the sifted loaf. I think that is the last time I sift 100% of the flour as leaving just a bit of bran, even in the 50% whole grain loaves is much tastier than the sifted loaf.