100 Whole Wheat Sourdough The Perfect Loaf Return the dutch oven lid and bottom to the oven to preheat for 15 minutes. repeat with the remaining dough in the refrigerator. let the loaves cool on a wire rack for at least 2 hours, preferably 3, before slicing. finished 100% whole wheat sourdough bread with a robust flavor and tender texture. Add 850g water to your mixing bowl. add in 500g high extraction flour, 250g white bread flour, 250g whole wheat flour, and 50g wheat germ. mix until all the dry flour is incorporated. cover with plastic wrap and keep the bowl covered in a warmish place in your kitchen.
100 Whole Wheat Sourdough Bread That Is Actually Good Grant Bakes In a medium mixing bowl, add the 453g whole wheat flour, 214g medium protein bread flour, 238g high protein flour, and 634g water and mix until no dry bits remain. cover the bowl and let rest for 2 hours. mix (3:30 p.m.) to the mixing bowl holding your dough, add the levain and a splash of water. 1.6 – 1.8% ash content. my recommendation would be to find a whole wheat flour that is stone milled and has a high protein percentage. to test your flour for strength you can mix it with 85 90% water. take 50 grams of flour and mix it with 45 grams of water. let this rest for about an hour and then play with it. Bake. place a dutch oven into the oven and preheat to 500 degrees. whenever the oven is done preheating, remove the dough from the fridge, place on parchment paper, and score with a lame or razor. find my favorite scoring patterns here. dust with flour on top to make the scoring pattern stand out more (optional). Transfer the dough with the parchment paper and all into the dutch oven. 7. baking the 100% whole wheat sourdough bread. bake the bread at 500°f for 20 minutes with the dutch oven lid on. remove the lid after 20 minutes and admire the oven spring! keep baking for 15 20 more minutes with the dutch oven lid off.
100 Whole Wheat Sourdough The Perfect Loaf Bake. place a dutch oven into the oven and preheat to 500 degrees. whenever the oven is done preheating, remove the dough from the fridge, place on parchment paper, and score with a lame or razor. find my favorite scoring patterns here. dust with flour on top to make the scoring pattern stand out more (optional). Transfer the dough with the parchment paper and all into the dutch oven. 7. baking the 100% whole wheat sourdough bread. bake the bread at 500°f for 20 minutes with the dutch oven lid on. remove the lid after 20 minutes and admire the oven spring! keep baking for 15 20 more minutes with the dutch oven lid off. Move the dough into the fridge to ferment overnight in the cold environment for a long final rise (8 24 hours). this long rise will give the dough an extra complex sourdough flavor. the next day, 30 minutes before you want to bake, preheat your oven to 450°f (232°c). place a dutch oven inside the oven to preheat. Preheat oven with a dutch oven or heavy lidded pot to 475 degrees. when ready to bake, set parchment on the counter and dust with flour. flip the bread onto the parchment and score as desired with a sharp knife or lame. us the parchment to transfer the bread into the pre heated pot. bake with lid on for 20 minutes.
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