Vermont sourdough with whole wheat bread

This bread is small and delicious. For sure next time I'll make it double.


Preferment (total 200g):
Final dough (total 850g):
  • 375g bread flour
  • 50g whole-wheat flour
  • 230g water
  • 10g salt
  • the above preferment (200g)

  1. Make the preferment 12-16 hours before.
  2. Mix all ingredients except salt for 1-2 minutes.
  3. Autolyse 20-60 minutes.
  4. Add salt and mix 8 min, DDT 24ºC.
  5. Bulk fermentation 2h30 with stretching and folding 2 times at 50min.
  6. Shape.
  7. Final fermentation 3h at 24ºC.
  8. Bake 40 min at 240ºC.
This recipe was inspired from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 154-155.


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