100% Whole Wheat Sourdough Bread Guide

I’ve always loved the art and flavor of sourdough bread. But making a 100% whole wheat sourdough loaf seemed daunting. That changed when I learned its secrets. This guide will show you how to make a rustic, soft loaf with a nutty taste that will wow everyone.

Both sourdough novices and experts can benefit from this guide. It will help you make a real, artisan bread at home. Get ready for a tasty and fulfilling baking journey.

Why This Whole Wheat Sourdough Bread Recipe Works

This 100% whole wheat sourdough bread recipe makes a consistently tasty loaf. It balances hydration and proofing perfectly. The key is using enough water and letting it ferment for a long time positive.

The Secret to Achieving a Delicious Loaf

Working with whole wheat flour can be hard. It needs more water and longer fermentation than white flour. This recipe fixes these issues by:

• Using 82% hydration to keep the dough moist and easy to work with
• Long bulk fermentation of about 3.5 hours with 5 stretch and folds
• Offering choices for proofing: cold in the fridge or warm on the counter

These steps help develop the dough’s gluten. They make the bread airy and soft, even with 100% whole wheat. The result is a delicious, wholesome sourdough loaf.

“The secret to a delicious 100% whole wheat sourdough bread lies in the balance of hydration and proofing time. By getting these key elements right, you can achieve a soft, open crumb that showcases the nutty, complex flavor of the whole grains.”

Ingredients You’ll Need

To make this 100% whole wheat sourdough bread, you’ll need a few key ingredients. Start with high-quality whole wheat flour, such as Bob’s Red Mill or King Arthur. Freshly milled flour works great too. You’ll also need water, preferably un-chlorinated tap or bottled spring water. And don’t forget the salt – a small amount of kosher or sea salt helps enhance the bread’s flavor.

Substitutions and Additions

While the base recipe calls for 100% whole wheat flour, you can experiment with other whole grain flours as well. Try substituting a portion of the whole wheat flour with rye, spelt, or einkorn flour to create unique flavor profiles. You can also add in seeds, nuts, or dried fruits to customize the bread to your liking.

Adjusting Water Content for Different Flours

Keep in mind that the amount of water needed may vary depending on the type of whole wheat flour you use. Some whole wheat flours absorb more moisture than others, so you may need to adjust the water content accordingly. Start with the recommended amount and add more water in small increments if the dough appears too dry.

Step-by-Step Instructions for Making 100 Whole Wheat Sourdough Bread

Making 100% whole wheat sourdough bread is a rewarding journey. It needs patience and focus. Follow these steps to get a loaf that’s both beautiful and full of flavor.

1. Feed the Sourdough Starter: Start by feeding your sourdough starter with equal parts whole wheat flour and warm water. Let it rise overnight until it’s bubbly and doubled.
2. Mix the Dough: In a big bowl, mix water, sourdough starter, salt, and whole wheat flour. Until the dough is shaggy, keep mixing.
3. Autolyse: Let the dough rest for 1 hour. This lets the flour hydrate fully.
4. Stretch and Folds: Do stretch and fold techniques every 30 minutes for 4 sets. This builds the dough’s gluten structure.
5. Bulk Fermentation: Let the dough ferment at room temperature (70-72°F) for 4-5 hours. It should rise by at least 50%.
6. Shaping: Shape the dough into a tight boule. Place it in a well-floured proofing basket or banneton.
7. Proofing: Refrigerate the dough for 8-10 hours to finish the proof.
8. Baking: Preheat your oven to 450°F with a Dutch oven inside. Put the dough in the Dutch oven, cover, and bake for 25 minutes. Then, remove the cover and bake for another 20 minutes at 430°F until the crust is golden.
9. Cooling: Take the bread out of the oven and cool it on a wire rack for at least 1 hour before slicing.

Follow these steps to make a delicious 100% whole wheat sourdough bread. It will show off the flour’s rich, nutty flavors and the sourdough’s complexity.

Using the right mix of whole wheat, all-purpose, and bread flours, along with an active sourdough starter, will give you a loaf with great texture and flavor.

The Rich Flavor Profile of Whole Wheat Sourdough Bread

Whole wheat sourdough bread has a rich and complex taste. It can range from sweet caramel to robust earthiness, based on the wheat type. The whole grain’s high nutritional content, including bran and germ, makes it very satisfying to eat.

Expectations for a Successful Whole Wheat Loaf

But, you should not expect a 100% whole wheat loaf to look like white bread. It’s denser and more compact because of the bran and germ. This is due to the extra heft from these parts.

Sifting and Scalding for a More Open Crumb

Sifting out the bran and germ, scalding them, and then mixing them back into the dough can improve the crumb. This method keeps the whole wheat flavor and nutritional benefits while making the bread lighter. It softens the bran and germ, leading to better gluten and a less dense texture.

“Incorporating the sifting and scalding technique makes a big difference, leading to a more open crumb in 100% whole wheat sourdough bread.”

By understanding whole wheat flour’s unique qualities and using techniques like sifting and scalding, bakers can make whole wheat sourdough bread with amazing crumb structure and flavor profile.

Differences Between Whole Wheat and White Flour

Choosing between whole wheat flour and white flour https://www.sourdoughvoyage.com/sourdough-whole-grain-bread/ can greatly affect your bread. Knowing the differences is key to getting the right texture, taste, and nutrition in your 100% whole wheat sourdough bread.

Sifting and Scalding Technique

Whole wheat flour has a lot of bran and germ, which can make the dough tight and dense. The sifting and scalding technique helps solve this problem. It separates the bran and germ, soaks them in boiling water, and then mixes them back into the dough.

This method softens the big particles and helps the dough develop gluten better. This leads to a lighter, airier crumb in your whole wheat sourdough loaf.

Steps for Sifting and Scalding Whole Wheat Flour

1. Sift the whole wheat flour through a fine-mesh sieve to separate the bran and germ from the endosperm.
2. In a separate bowl, combine the bran and germ with boiling water and let it sit for 30 minutes to 1 hour, allowing the larger particles to soften.
3. Drain the bran and germ mixture and add it back to the sifted endosperm, mixing the components together thoroughly.
4. Follow your 100% whole wheat sourdough bread recipe, incorporating the sifted and scalded flour to enhance gluten development and achieve a more open crumb structure

By understanding the differences between whole wheat flour and white flour, and using the sifting and scalding technique, you can make your 100% whole wheat sourdough bread better. You’ll enjoy a delicious, nutritious loaf with an ideal crumb.

Making 100 Whole Wheat Sourdough Bread in a Single Day

This guide is usually for a two-day baking process. But, you can make 100% whole wheat sourdough bread in just one day. This quick method is great if you want to bake the bread the same day you mix the dough.

To get a delicious loaf, watch the dough closely during proofing and fermentation. Instead of the usual 8-12 hours, the dough will proof for 2-4 hours. It should be puffy, relaxed, and pass the poke test.

The exact time depends on your kitchen’s temperature and your sourdough starter’s activity. By monitoring the dough’s progress and adjusting the proofing time, you can bake a single-day 100% whole wheat sourdough loaf.

The fast fermentation process offers more flexibility in your baking timeline, enabling you to savor freshly baked whole wheat sourdough bread on the very same day you prepare the dough.

To bake 100% whole wheat sourdough bread in a single day, follow these steps:

1. Feed your sourdough starter in the morning, using a ratio of 1:1:1 (starter:water:flour).
2. Once the starter is active and doubled in size, mix the dough using the same ingredients and method as the original two-day recipe.
3. Let the dough bulk ferment on the counter for 2-4 hours, performing a few sets of stretch and folds during this time.
4. Preshape the dough, let it rest for 30 minutes, then shape it into a round or oval loaf.
5. Place the shaped dough in a proofing basket and let it proof for 2 hours, or until it is puffy and passes the poke test.
6. Bake the bread according to the instructions in the original recipe, adjusting the timing as needed based on the accelerated fermentation.

By using this single-day method, you can enjoy the rich, nutty flavor of 100% whole wheat sourdough bread quickly. This approach lets you bake on the same day you mix the dough, offering more flexibility in your baking schedule.

100 Whole Wheat Sourdough Bread Formula and Ingredients

Making the perfect 100% whole wheat sourdough bread needs the right ingredients. The secret is in the formula and how you make the levain, or sourdough starter.

Levain Preparation

To make the levain, you need:

• 190 grams of active sourdough starter
• 780 grams of purified, room-temperature water
• 1,060 grams of organic bread flour
• 4 teaspoons of fine artisan sea salt

The levain grows 3-3.5 times in size at its peak. This makes the dough strong and full of flavor. The tangzhong must be 65°C (149°F) for the best gelatinization.

This exact formula and levain preparation are key to making a top-notch 100% whole wheat sourdough bread.

Tips for Getting a Good Rise with 100 Whole Wheat Sourdough Bread

Getting a good rise with 100% whole wheat sourdough bread can be tough. But, with a few key techniques, you can get a beautiful, lofty loaf every time. Here are some tips to help you master whole wheat sourdough bread baking:

1. Increase Hydration: Whole wheat flour soaks up more water than white flour. Make your recipe more hydrated, about 95%, to handle this.
2. Autolyse for Gluten Development: Do an autolyse step before adding the starter and salt. This lets the flour hydrate fully and start gluten development, helping the dough rise better.
3. Knead or Stretch and Fold: Spend more time kneading the dough or doing stretch and folds. This builds a strong gluten network, making the dough rise more.
4. Monitor Fermentation Closely: Whole wheat doughs ferment faster than white flour ones. Watch the fermentation time closely to avoid over-proofing, which can make the loaf collapse.

By using these techniques, you’ll get a delightfully airy and well-risen crumb every time.

The key to achieving a lovely rise in 100% whole wheat sourdough bread is to grasp the distinct characteristics of the flour and adjust your baking process accordingly.

Baking Schedule for 100 Whole Wheat Sourdough Bread

Making the perfect 100% whole wheat sourdough bread needs careful planning. Here’s a step-by-step guide to help you make a delicious loaf:

1. 8:00 AM – Feed sourdough starter: Start by feeding your sourdough starter. This ensures it’s ready for the baking process.
2. 1:00 PM – Autolyse flour and water: Mix the flours with water and let it rest for 2 hours. This step helps the dough develop.
3. 2:00 PM – Mix dough: Add the levain, salt, and other ingredients to the dough. Mix until everything is well combined.
4. 2:15-4:15 PM – Perform stretch and folds: Stretch and fold the dough every 30 minutes for 2 hours. This builds strength and structure.
5. 4:30-8:30 PM – Bulk fermentation: Let the dough ferment. Watch for a puffy, jiggly look to know it’s fermenting right.
6. 8:30-8:50 PM – Pre-shape dough: Divide the dough into two parts. Shape them into rounds and let them rest for 20 minutes.
7. 8:50 PM – Final shape and place in banneton: Shape the dough again and put it in your banneton or proofing basket.
8. 9:00 PM-9:00 AM (Next Day) – Cold ferment in refrigerator: Put the dough in the fridge overnight for slow fermentation.
9. 8:00-9:00 AM – Preheat oven with Dutch oven: Heat your oven and Dutch oven to the right temperature.
10. 9:00-9:45 AM – Score and bake bread, adding steam: Score the dough and bake it in the Dutch oven. Add steam for the first 15-20 minutes.
11. 9:45-11:45 AM – Cool bread before slicing: Let the loaf cool on a wire rack. Then, slice and enjoy your freshly baked bread.

By following this detailed baking schedule, you can make a beautiful, flavorful whole wheat sourdough loaf. The key is to watch the dough closely and adjust as needed.

The secret to a flawless whole wheat sourdough loaf lies in careful attention to detail and patience during the entire baking process.

Happy baking!

Storing Homemade Whole Wheat Sourdough Bread

Enjoy your freshly baked 100% whole wheat sourdough bread within 24 to 48 hours. Keep uncut loaves at room temperature for up to 2 days. Once sliced, store it in an airtight container for 2 more days.

Freezing is great for longer preservation. Wrap slices or the whole loaf in freezer-safe bags or wrap. Remove air to keep the bread fresh for up to 3 months.

Avoid refrigerating your sourdough. The cold, dry air can make it stale and dry. Proper storage keeps your bread fresh, tasty, and shelf life long.

FAQ

What are the key ingredients needed to make authentic 100% whole wheat sourdough bread?

To make this bread, you need whole wheat flour, water, a sourdough starter, and salt. Use flour from brands like Bob’s Red Mill or King Arthur. Freshly milled flour is also good. Make sure the water is un-chlorinated, from the tap or a spring.

Can I substitute or add different types of whole grains to this recipe?

Yes, you can try different whole grains. This lets you adjust the recipe to your taste or what you have on hand.

How can I achieve a more open and airy crumb structure in my 100% whole wheat sourdough bread?

To get a lighter crumb, sift out the bran and germ, then scald them. Mix them back into the dough. This method keeps the bread nutritious and flavorful while making it airy.

What’s the difference between whole wheat flour and white flour?

Whole wheat flour includes the entire wheat berry, while white flour only has the endosperm. Whole wheat flour is richer in fiber, vitamins, and minerals. But, the bran and germ can make the dough harder to work with, leading to a denser bread.

Can I make 100% whole wheat sourdough bread in a single day?

Yes, you can bake it in one day. Just let the dough proof for 2-4 hours. It should be puffy and pass the poke test.

What’s the best way to store homemade 100% whole wheat sourdough bread?

Enjoy the bread within 24-48 hours of baking. Store uncut loaves at room temperature for up to 2 days. Once sliced, keep it in an airtight container for 2 days. Freeze for up to 3 months if you need to store it longer. Avoid refrigeration to keep it fresh.

What are some tips for getting a good rise with 100% whole wheat sourdough bread?

For a good rise, use more water to account for whole wheat’s absorption. Do an autolyse step and knead well. Stretch and folds help build gluten. Watch the fermentation time to avoid overproofing.