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LIGHT WHOLE WHEAT SOURDOUGH BREAD - THE …
4.9/5 (123)Category Sourdough Bread RecipesCuisine AmericanEstimated Reading Time 7 mins
- Whole whether doughs tend to rise faster than white doughs, especially in warm weather. To avoid over proofed dough, I like to start mixing in the afternoon (usually between 2-3 PM) when I know I’ll be home to stretch and fold the dough. Please adjust your rise times based on temperature.
- Combine the sourdough starter and water in a large bowl. Add the flour and salt. Mix with a fork and then finish by hand to fully incorporate the flour. It will feel very wet and sticky. Cover with a damp towel or wrap and let rest for 1 hour on your countertop, returning to the bowl after the first 30 minutes to work the dough into a rough ball.
- The following morning, make sure the dough has doubled in size. If not, give it more time to bulk up, if needed. This is important to build strength.
FIFTY-FIFTY WHOLE WHEAT SOURDOUGH BREAD
Hydration 82.00%Total Dough Weight 1,800 gramsPre-fermented Flour 5.00%Total Time 24 hrs
- (12:30 p.m.)In a small container, mix the Levain ingredients and keep it at a warm temperature for 3 hours.
- (1:30 p.m)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.
- (3:30 p.m.)To the mixing bowl holding your dough, add the levain and a splash of water. Mix thoroughly and strengthen the dough for about 4-5 minutes. Add the salt, another splash of water, and mix until incorporated. Strengthen the dough further if necessary until it’s elastic and smooth. Transfer the dough to a bulk fermentation container and cover.
- (3:40 a.m. to 7:10 p.m.)This dough will need 5 sets of stretch and folds during bulk fermentation, at 30-minute intervals.
SEEDED WHOLEMEAL SOURDOUGH LOAF - FOOD
3.6/5 (59)Servings 2Cuisine FrenchCategory Snack
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