I’ve been thinking about this recipe forsome time, and I’ve been tinkering with it for just about as long. I wanted to create a whole wheat sourdough bread that wasn’t all the way 100% whole grain, but still enough to bring out that assertive wheat flavor, gentle yet complex sourness, and also one thatpacks a nutritious punch. I wanted it to be light in hand, soft of texture, and be the right starting place for those who might not have had much experience with bread boasting a majority of whole grains. This recipe is a beginner’s sourdough recipe but with more whole grains than not. A fifty-fiftywhole wheat sourdough bread to get you and your family on the whole-grain-train without them missing the characteristics of white flour3.
As you might know, I always like to experiment. To tinker. To change. Even when things are already working well I seem to dig in and just
To adjust. My previous work with whole wheat almost always utilized a stiff levain (around 65% hydration) but here I opted for 100% hydration liquid levain. I made this change mostly to see if the result would be all that different, but also because I wanted to add flexibility to this bread—knowing that I, or you out there, could make it with a stiff or liquid levain just the same. I find there are advantages and disadvantages to both but when it comes down to it as long as you adjust the total water in your recipe you'll get a great result no matter which type of starter you maintain or levain youuse.
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Instead of a long levain build period, this formula calls for a shorter time from levain mix to using it in the dough. This is a handy thing to be comfortable with, it means you can get a strong, reliable levain ready to go in a shorter time period(about 3-4 hours instead of 6-7). Nothing groundbreaking here, but I like to highlight it upfront as something to add to your baking toolbox. The ability to adjustyour levain to suit your schedule is handy and it means baking can revolve around our busy schedules and hectic weekends.
And finally, I played with baking this bread at a much higher temperature for a shorter period overall—I baked these fast and hot (and you can see that in the image above, a little more color all around and especially on top). Instead of baking on thick baking stones, I opted for a Baking Steel as my “deck, ” which gets incredibly hot. More on this later, and before we delve into these things any further, let’s talk about flour.
My whole wheat selection here is pretty straightforward, just a good quality stoneground whole wheat (and it’s actually the whole wheat flour I use most often here in my kitchen). In experimenting between stoneground and roller milled whole wheat flour I'vefoundthe flavor of stoneground whole wheat to be more assertive, deep and much tastier overall. Due to the method of milling, stoneground whole wheat preserves more of the bran and germ and these particles are clearly evident when passing the raw flour through your fingers. If you don’t have stoneground whole wheat a roller milled whole wheat (this is typically what you’ll find at the market) will work just as well, perhaps with a slightly different flavor profile and less assertive whole wheat taste overall.
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Generally, I prefer the texture of lower protein white flour like Giusto’s or Central Milling Artisan Baker's Craft (both which are around 11-12% protein). To me, these generally have less of a
Texture and perform very well for extended fermentation times. If you don’t have access to this flour any “all-purpose” flour would work well here, including King Arthur all-purpose.
This recipe is highly hydrated because there's a high percentage of whole grains, which require more water in the mix (the bran and germ present in the flour can take on quite a bit more). If this is your first time trying this loaf, reserve 100g of the mixing water and only add it in if the dough feels like it can handle the addition.
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As mentioned earlier, I worked with a shorter levain build for this bread. To adjustfor the reduced build time, we’ll increase our inoculation of mature starter and the water temperature. This gets the whole process moving faster, and by the time you’re ready to use this levain, you’ll notice some significant activity. See my post on the importance of dough temperature for more information.
Build the liquid levain (everything listed in the Levain Build section above) in the morning or afternoon and store somewhere around 78°F (26°C) ambient.
Usually, with high percentages of whole wheat and/or bread flour, I lengthen the autolyse time, sometimes up to 5-6 hours. The two-hour autolyse inthis recipe, while not as long as 5-6 hours, helps the high percentage of whole grains fully hydrate and starts the gluten development process without mixing. This will help reduce the total mix time required later in the process.
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See my guide to the autolyse technique for more information on its benefits and why I used this technique in this recipe.
Mix the above ingredients in a bowl until all dry bits are hydrated. Cover the bowl and store somewhere warm for 2 hours.
Add the called for ripe levain to your autolysed dough and using about half of the reserved 100g of water mix thoroughly with your hands. You want the levain to be pretty well mixed through the dough and the added water absorbed.
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Let's mix/knead. I chose to do slap and fold for about 4minutes, just until the dough started to show signs of a smooth surface and it was catching some air. If you aren’t comfortable with slap/fold method or don’t like it, you can do stretch and folds in the bowl until your dough tightens up and becomes slightly hard to stretch out and fold over. Medium development.
When finished mixing spread the salt on top of the dough and the remaining water to help dissolve. Pinch through the dough thoroughlyand fold the dough over itself to help incorporate and absorb the remaining water.When finishedtransfer the dough to a tub or thick-walled bowl for our first rise, or bulk fermentation.
At 78-80°F (25-26°C) ambient temperature, bulk fermentation should go for about 3 hours and 30 minutes. Give the dough 5 sets of stretch and folds during this time, spaced out by 30 minutes. Keep an eye on the dough as it approaches the three-hour mark. It will rise a bit and be quite active! See my sequence of images below to get a feel for how the dough should look and feel during the 3.5-hour rise.
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Above is a picture of my dough after mixing and right at the beginning of bulk. You can see how shaggy the dough is, how wet and
—it's just sitting there in a single flat layer. There's no rounding between the edges of the dough and the bowl, no bubbles anywhere, and if you jiggled the bowl you wouldn't see much movement.
Above is my dough after the fifth, and last, set of stretch and folds. Look how strong the dough has become compared to the picture above. It's holding its shape in the bowl extremely well—this is a sign for me that the dough is now strong enough and no further strengthening is needed. I will now let the dough rest, relax and rise the remainder of the time specified for bulk fermentation.
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I called bulk fermentation quits when I saw the dough reach the point seen in the picture above. You can see it’s risen significantly, there are plenty of bubbles on top and just below the surface, and most importantly: the edge where the dough meets the bowl is domed & convex. If I were to wet my hand and tug on the dough a little I'd feel much more resistance and
4.It's gained strength and can hold its shape much more than at the beginning of bulk.These are all goodsignsyour dough is strong enough and ready to be divided.
Gently dump out the dough from your bulk container onto an un-floured work surface. Divide in half and pre-shape the dough into two round boules. Let the rounds rest 20 minutes uncovered.
Whole Wheat Sourdough Bread Recipe
Prepare two baskets that will hold your dough during its long cold proof overnight. If you decide to shape the dough as two boules (rounds), find two round kitchen bowls, and if you decide to shape it as a batard (ovals), use two bread baskets. Line the baskets with cotton or canvas liners if you have them, clean kitchen towels if not, and dust them lightly with white rice flour to prevent the dough from sticking during the proof.
Moderately flour the top of the dough and flour the work surface. Flip one resting round over, so the floured side is down on theworksurface. Fold the dough's top up and over to the middle and repeat for the bottom (you'll now have a long slender rectangle in front of you).Pickup the rectangle and rotate it
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