My WHOLE wheat SOURDOUGH bread recipe. Improved method. | by JoyRideCoffee

Whole wheat sourdough bread full of air is one of the most challenging loaves. Every detail counts: flour, grinding, method, skill, handling, fermentation and so on.

Recipe:
325g whole wheat flour (Le 5 Stagioni Mora: Whole-wheat flour from extra virgin grinding)
100g water (in bran) + 135g (in flour) + 15g + 10g (added later in two steps)
7.5g salt
70g sourdough starter

Method:
I approached the bread in the video with a relatively low hydration for a whole wheat bread that allowed me to be efficient at kneading. I separated the bran, I ground it in an old-fashioned coffee grinder and then I hydrated it overnight in 100g of boiling water. The next day I added it to the dough.

2h autolysis, 30mins. rest, 6 mins. kneading with the starter, 30mins. rest, 6 mins. kneading with salt, 30 mins. rest, strong folding, 30 mins. rest, lamination, 90mins. rest, preshape / fold, 60mins. rest, shaping. 1 hour rest at room temp (22 degrees Celsius) + 16h in the fridge at 4 degrees Celsius.

Bake as usual on the steel plate for 10 minutes at 240 degrees Celsius with steam and 35 minutes at 210 degrees Celsius without steam.

see my baking method here:    • Запись  

If you're like me animated by the same passion, subscribe & comments are most welcome.

I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue.

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Inspired by:
Trevor Jay Wilson:   / trevorjaywilson  
Kristen (fullproofbaking):   / fullproofbaking