Whole wheat sourdough bread

Although the white bread is my favorite, the one with whole flower is also remakable. And if you consider that this recipe is also with sourdough, the is no doubt that is tasty.


Preferment (total 330g):

Final dough (total 1708g for 2 breads):
  • 350g whole wheat flour
  • 500g bread flour
  • 540g water
  • 18g salt
  • the above preferment (only 300g)

  1. Make the preferment 12-14 hours before. Let it sit at 21ºC.
  2. Mix all ingredients for 8 minutes, DDT 24ºC.
  3. Bulk fermentation 2h30" with twice stretching and folding after 50".
  4. Divide the dough in 2 and shape it. 
  5. Let them sit into bannetons for the final fermentation for 3h at 24ºC.
  6. Bake for 45" at 240ºC.
This recipe was inspired from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 168-169.


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