Dual Starter 100% Whole Wheat

This boule was made from 100% whole wheat flour using dual sourdough/lactic starter.

Whole wheat flour:    ‘Caputo Integrale’ with germ and bran (13% protein)

Sourdough starter:     Whole rye, 80% hydration, 18C, refresh rate 50% once daily, phase 60%

Lactic starter:              Sourwort Made Easy

Vital wheat gluten:    ‘vwg’ 80% protein (optional but helps)

Total Flour in recipe (350g)

326g whole wheat

10g   whole rye from sourdough starter

14g   vwg

Total Liquid in recipe (280g)

222g water

8g     water from sourdough starter

50g   sourwort freshly made

Procedure

1. The whole wheat flour is divided into two parts by sifting it with a #50 mesh. One part -call it fine- that passes through the mesh (bolted) and another -call it coarse- that doesn’t, roughly 7:1 by weight.

2. The coarse part was mixed together with both starters and left to ferment inside Brod&Taylor proofer set at 28C for 2hrs (the longer the tangier).

3. Then all ingredients sans salt were kneaded together for ~3min using stand mixer. Salt (7g) was added 30min later. Bulk fermentation at 26-28C lasted 3hrs with lamination and couple of stretches inside the basin. The shaped loaf was retarded overnight in banneton covered with plastic bag.

4. Ten minutes before scoring I transferred the covered banneton into the freezer (-18C). This short shock makes scoring easier allowing cleaner cuts to be made with no adverse effect to the dough.

Taste

Heavy, strong wheat notes as expected from the 100% whole wheat flour used. Flavorful, slightly sweet with gentle sour after taste. Soft and airy crumb, ambrosial.

Savvas