100% Whole Wheat Sourdough Bread
I’m not sure but I think it might have been more than a year ago that I made a 100% whole wheat bread of this sort. I realized that I hadn’t even used my banneton this year yet so it was really overdue. Since I am out of practice I decided to keep the same formula as my last loaf more or less but wanted to use my Ankarsrum Assistent to develop the dough. As with my previous 100% whole grain hearth loaves that were successful, I sifted out the bran with my #40 sieve and then did a scald of the bran. This was refrigerated overnight. All the bran was added back to the dough after it was well developed. The dough was started at a lower hydration and then additional water was added by bassinage. In the end the hydration was about 90%.
The stiff levain was built and left to ferment overnight at 74ºF.
The next morning to the bowl of my Ankarsrum Assistent I added the water and then the levain. The levain was broken down in water and then the sifted flour was added and a short mix on slow speed was done until no dry flour remained. After 10 mins of rest at about 2-3 speed the dough was kneaded until at least moderate gluten development achieved. The salt was sprinkled onto the dough and then the hold back water was added gradually until it was fully absorbed. Next the hydrated bran was gradually added to the dough while the Ankarsrum Assistent continued to knead the dough until the bran was well distributed. The dough was then flipped out of the bowl of the mixer and a bench letterfold was done. An aliquot of dough was removed to measure the pH of the dough. I am aiming for a drop in pH of about 1.0-1.1 for shaping and then another 0.3 at the time of baking.
Then at 30 mins intervals coil folds x 4 done
Pre-heat oven 500°F with cast iron skillet in the oven and set up for open steam baking in anticipation of pH targeted baking.
30 mins prior to baking, pour 1 L of boiling water into metal loaf pan with Sylvia towel and place on baking steel on the lowest rack of the oven.
Once oven reaches 500ºF turn dough out of banneton, brush excess rice flour off, score and then brush with water. Transfer to oven. Pour 250 mL of boiling water into the cast iron skillet on a high shelf, high enough that the dough have fully bloom. Drop temperature to 450ºF and bake with steam for 25 mins. Then vent oven and remove all steaming gear and drop temperature to 425ºF. Bake for another 25-30 mins rotating as needed.