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100% Whole Wheat Sourdough Bread


Nowadays, most of the great bakeries I know offer a whole wheat sourdough bread to their clients due to the awareness around health and nutrition that developed in the last few years.

But to be honest? most of them are not 100% whole wheat. According to the food legislation in Israel, for example, allow bakers to produce bread with 50% whole wheat (and 50% white) and still name it as whole wheat bread.

It's not a lie, but it is just not accurate in my opinion.


To make 100% whole wheat bread and not to get a too dense loaf is not an easy task. For that reason, I found 100% whole Manitoba flour the best for that recipe.


Obviously you can use any other whole wheat flour, Manitoba works perfect here because of its high gluten potential.


So...... Shall we?!


Ingredients:

100% whole Manitoba flour

85% water

20% mature sourdough starter

2.5% salt


Preparation:

- In a bowl we pour most of the cold water (leave 50 ml aside) and the flour. Mix well until there is no flour remained.


- Cover with a towel and let it sit for 30 min - 1 hour. This step called "Autolyse" in which the flour absorbs the water, becoming fully hydrated. This will activate gluten development.


- Add the starter. Mix well until incorporated in the dough. Cover with a towel and let it sit for another 30 min.


- Add the salt and the remaining water. Mix well until incorporated. Cover with a towel and let it sit for another 30 min.


- For the next 2 hours perform coil fold every 30 min. Total of 4 folds. In between the folds cover the bowl with a towel.


- After the last fold let the dough sit for additional hour to complete the bulk fermentation (covered with towel always).


- Transfer the dough to the working surface and divide it to the desired weight. I usually prepare this recipe with 1 Kg flour which yields 2 big loaves of around 850-1000 gr each.


- Round them and cover with a towel. Let them rest for 15-20 min.


- Shape them and place in a floured proofing basket.



- Let them to sit in a room temperature for an hour before placing them in the fridge overnight.


- The following morning, heat up the oven to 460F or 240C with a dutch oven inside for an hour. Don't cut this time, it's important that the oven and the dutch oven will be very hot!

- Transfer the dough to a baking sheet on a cutting board and score it as you like. After many experiments I found out that one cut along the dough will result in the best crumb. But I do understand the will to make the scoring exciting and special (I scored here two cuts, couldn't hold it haha).



-Slide the baking sheet with the dough to the dutch oven.


- Close the lid and bake for 30 min.


- Remove the lid and bake for additional 20-30 min.


- Cool down the loaf on a rack for at least 1 hour before slicing it. I know it's hard.


- Slice and share it with your lovers. It's a really special loaf. Be proud.




BenGingi.

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