100% Whole Wheat Sourdough Bread

Making entirely whole wheat sourdough bread and still have the big holes in your crumb, depends a lot of the flour selection. Usually, I bake by adding some strong white bread flour but this recipe is 100% whole wheat sourdough and still tastes great.

Even if this sourdough bread does not taste as good as bread containing white flour, it is sometimes worth compromising taste and appearance to the benefit of nutritional factors.

If you don’t have a completely whole grain starter, you can create a new one from your existing starter, maintained with white flour, or just use it as it is. There should be no problem with a small amount of white flour in such a large amount of whole wheat sourdough bread composition.

Build the Levain

WeightIngredient
45gMature starter
85gWhole Wheat flour
55gWater

Mix together and let it rest for about 4 hours in a warm place (80.6°F/27°C) until it’s stronger enough.

Mix Flour, Water and Leaven (Autolyse)

Ingredients:

WeightIngredientBaker’s Percentage
1000gWhole Wheat flour100%
950gWater95%
20gFine salt2%
185gMature leaven

Pour 950g water into a bowl with the leaven. Dissolve the leaven with your fingers then add the specified amount of flour and mix well until you feel like the ingredients have been incorporated. Let the dough rest for 2 hours.

Pinch in the salt

Measure 20g of salt and sprinkle it over the dough. Use your forefingers to pinch the dough for 5 minutes until it becomes harder to pinch.

Stretch and Folds (Bulk Fermentation)

Perform 4 sets of stretch and fold at 30 minutes interval until the dough feels strong. After the last set, let the bulk fermentation complete for about 90 minutes. In this time or faster, the dough should increase its volume by a third.

The First Shaping

Divide the dough into two halves. Pre-shape each with your dough scraper until it became a boule and let them rest for 20 minutes. While dough’s gluten bounds relax, you can cover with towels to dough moist.

Final Shaping

After the bench rest, before transferring it into proofing baskets, flip the dough on the flowered surface. Grasp the left side and fold it in towards the center. Do the same with the right side and last the underneath. When all dough corners are folded in forming a square, grasp the topside and flip the dough over to the initial position.

Basket Proofing

Transfer each boule into a well-floured banneton proofing basket. As a beginner, you can use only rice flour and add a little more. Rice flour has harder particles and will do that dough not to stick. Store the baskets in the refrigerator for 12 hours.

Scoring and Baking

Pre-heat your oven at its maximum temperature 500°F (260°C) for one hour. Cover the basket with a piece for baking paper together with a peel. Invert and place the dough in your Dutch oven. Bake for 20 minutes with the lid on. After 20 minutes, reduce the temperature at 450°F (232°C), remove the lid and bake for 20-30 minutes more, or until your bread has a golden crust.

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