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100% hydration whole wheat sourdough

parousia's picture

100% hydration whole wheat sourdough

Greetings All,


This somehow happened in my wife's kitchen. Perhaps it was the chowder on the stove.

This is a 100% Hydration, 100% whole wheat bread with 100% whole wheat 100%hydration starter.


200g fresh ground Wheat Montana Prarie Gold.

200g tap water and .5 tsp salt

flour and 175g water mixed and allow sit 12 hours in fridge

25g water added and sit 6hrs

dough cut into pieces, starter added in pieces, piece to piece

mashed together put into bowl in the back seat of car in sun while i am at work, no heat in house. 4 more hours. doubled volume.



now here is the questions.

1. has anyone seen holes such as these in 100%WW sourdough?

2. any suggestions how to manage them to greater consistancy?

3. consistancy such that a boule could be formed without degassing, as seems to be indicated by the bottom of the loaf?


Thanks for any input.

LLM777's picture

I would love to hear any input on this subject! WW starters/sourdough are a definite interest to me.

Mini Oven's picture
Mini Oven

with creamy vegie salads and pickled whatnots... call it radiator bread ...and tell everyone it's planned that way!

(interesting book mr photographer)

I think a few folds of the dough on the back seat during the first rise might help distribute the bubbles giving a tighter skin to the dough helping it's shape.  But that is only a guess.  

Mini O

parousia's picture

folding admittedly could have been more.

have you ever seen, though, holes this big in WW?

i was under the impression that the gluten would not be able to develop so because

of the bran and stuff.


KipperCat's picture

How's this for big holes - also all at the top!

This was my first sourdough, and the dough was 91% hydration. I think some slashing would have helped both of our loaves. For a good discussion of the problems I had, take a look at the following thread. Though our loaves had a somewhat similar appearance, I think they had opposite problem. Mine was overkneaded, and from the way yours spread, I think the dough was underdeveloped. A few good folding sessions may have been all it needed.


JERSK's picture

   Highly hydrated doughs produce the biggest holes, like ciabatta or pugliese, with hydrations 0f 80% or so. Folding would have helped distribute your holes better, which is what you do with those breads. It also would have given it a little more structure, not as flat. I don't think slashing would be possible with a bread that highly hydrated. What you made was kind of a free form, 100% whole wheat ciabatta.