The Fresh Loaf

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100% Whole Wheat Sourdough

_JC_'s picture
_JC_

100% Whole Wheat Sourdough

This one is a 100% Whole Wheat sourdough, tips and tricks by @fullproofbaking ? ? thank you! 

Sorry for trying be more creative on the photos! ?

380g Whole Wheat Flour
300g Water
8g Salt
110g Starter(Whole Wheat)-18% of total dough weight

I don’t have enough time to do fermentation last night so thought of adding more starter would make it faster.

Stand mixer is used...
8 hours Autolyse(6 hours in fridge 2 hours room temp)
Added starter then rest for 30 minutes then added salt.
Total of 6.5 hours Fermentation with 1 strong stretch and fold plus to 2 coil folds.
Final shaped and rested in room temp for 30 minutes then fridge for 7.5 hours

Baked @ 230c deg for 15 mins 179c dry for 30 minutes.

The Flavour and aroma of this bread is amazing! I think that time me and my wife finished this loaf in a flash. 

Youtube Channel - https://www.youtube.com/channel/UCUy-wB_IPjBl_cDydF0R2mg

Started a channel in YouTube to document my bakes and start sharing my experience, Trying my best to take videos of every bakes that I do from now onwards...

Comments

headupinclouds's picture
headupinclouds

this one is a 100% Whole Wheat sourdough, tips and tricks by @fullproofbaking

That video is excellent.  I've been wanting to try out her whole wheat sourdough process.  Your post provides more motivation.   Well done!

_JC_'s picture
_JC_

you should try it! the taste is awesome... Thank you!

Benito's picture
Benito

That is a gorgeous crumb for 100% whole wheat, super impressive Carlo.

Benny

_JC_'s picture
_JC_

Thanks Benny! I learned from the best people!!

jl's picture
jl

This looks absolutely amazing!

What's the protein content of your flour, by the way?

_JC_'s picture
_JC_

I think it’s around 14% but didn’t had that much gluten at all, maybe that fridge over autolyse helped..

HeiHei29er's picture
HeiHei29er

Beautiful loaf!  Really nice crumb.  How much starter did the recipe call for and how long on the bulk ferment?

_JC_'s picture
_JC_

Thank you! Starter is bout 18% of the total dough weight, See description above for method.. : )