How To Make 50% Whole Wheat Sourdough (Straightforward Method)

Описание: 50% Whole Wheat Sourdough

This Makes 1 ~875g Loaf 👇

[Recipe]

100g Peaked Starter

340g Water

193g Bread Flour (King Arthur Blue Bag)

243g Fresh Milled Hard Red Wheat

10g Salt


Process 👇

Pretty straight forward.

Mix starter, water.

Mix in flours and salt.

Mix for 8 minutes by hand or until some development. Rest.

Do 3 sets of folds every 30 minutes.

Bulk ferment took 5 hours with dough temps ranging from 76-77F. Cold here in TX.

Preshape and rest 15 minutes.

Tartine style Shoelace method for shaping since it was pretty extensible.

Place into Banneton and 1.5 hour room temp proof until placing into fridge for 18 hours.

Preheated Bread oven (similar to Challenger Bread Pan) for 15 minutes at 450F.

If using double loaf pan, no need to preheat.

Scored loaf and placed into Bread Oven and baked lid on for 25 minutes. Lid off for 10, and removed from pan and baked on rack in oven at 475F for 10 minutes.

Placed a metal sheet near the floor of the oven to deflect some heat.

Rest 2 hours and slice in!


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