August 19, 2017 - 7:50am
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.
Formula
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
Add
- 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.