whole grain wheat sourdough bread
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Sourdough. Who doesn't love fresh bread? My sourdough is almost 17 yrs old. I learned from a friend the importance of measuring the ingredients precisely using a digital scale. I thought it was humbug, but I was wrong. Depending on the weather, your outcome can be very different. Invest in a digital scale. They are cheap and, if you are serious about baking bread you want this. Have both Potato Sourdough Starter and Basic Sourdough Starter on hand. Potato makes beautiful, light dinner rolls and regular makes excellent pizza crust and an Artisan Bread to rival any store bought bread.
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method
Bake
Ingredients For whole grain wheat sourdough bread
- LEVAIN
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55 gsourdough starter
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55 gbread flour
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55 gwarm water
- FLOUR/WATER MIX
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546 gbread flour
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154 gwhole grain wheat flour
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550 gwarm water
- LAST:
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140 gsourdough levain
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15 1/2 gsea salt
How To Make whole grain wheat sourdough bread
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1Measure using a digital scale. Levain ingredients: Sourdough starter, Bread Flour, and water....Let rest for 6 hours....
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22 hours BEFORE the levain is ready, use a dough hook and mix on low 546 g. bread flour, 154 g whole wheat flour and 550 g. water. Mix until well incorporated and use a spatula to make sure. Rest in a covered bowl 2 hours.
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3Add Levain and sea salt to the Flour/water mix, mix on speed 2-3 for 2 minutes. Use a spatula to stir down.
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4Use a water bottle to spritz the counter down with a light dust of water. Dump out the dough and fold over several times with a plane to make a ball. Cut in half.
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5Put each ball in an 8 x 8 glass pan. Rest, covered for 45 minutes.
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6Coil folds: For the next 5 hours, every hour, use lightly wet hands to lift and fold the dough over itself. Start in the middle of the dough and lift up until the dough comes up off the dish. Fold. You are creating air pockets here and are redistributing the dough. Turn the dish and do this again 2 more times.
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7Use brown rice flour to dust a bannaton well. Flour the countertop really well. Flip out one of the loaves and shape the dough to your banneton. Proof dough, covered in the bannetons in the fridge overnight.
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8The next morning: Preheat the oven to 475F 1 hour with the cast iron Dutch oven inside---nice and hot. Flip dough from banneton onto parchment paper. Score using a lame. Bake covered for 20 minutes. (while dough is in oven, put empty bannetons at the back of the top of the stove to dry)
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9After 20 minutes, turn the heat down to 450 take bread out of the Dutch oven and place on the rack to continue baking for another 20-25 minutes. Let cool for 2 hours before slicing.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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