An Approachable Loaf. Easy everyday 100% whole wheat sourdough bread (inspired by the WSU Bread Lab)
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- Опубликовано: 6 авг 2024
- Hello everyone, and welcome to my very first bread recipe for my new Elly's Everyday youtube channel, dedicated completely to 100% whole grain sourdough bread making. A historic moment!
This 100% whole wheat sourdough bread recipe was inspired by Dr. Stephen Jones and The Bread Lab at Washington State University. I'm just a humble home baker, but their idea of the 'approachable loaf' really struck a chord with me so I thought what better way to inaugurate my new bread making venture than to start with a simple, approachable loaf that anyone can make.
INGREDIENTS:
500g whole wheat flour
450g water (I'll use 400g for my next one using this wheat)
*Use cold water if you are using warm, fresh milled flour
8g salt
130g (approximately) whole wheat sourdough starter from the fridge.
Black and white sesame seeds for the crust (optional, or use other seeds).
*This is a fairly modest sized loaf, you can double the recipe for a large loaf pan (eg. Pullman pan).
METHOD:
Mix the flour and water and autolyse/rest for 1 hour.
Mix in the salt and sourdough starter.
Bulk ferment the dough for 3-8 hours (mine took 5), doing some stretch and folds throughout if you can.
When the dough is starting to get gassy, fold into a ball shape, then roll up and place in a greased loaf pan.
Proof the dough until almost doubled in the pan.
Bake covered at 220°C or 430°F for 1 hour, or less time if you are baking uncovered.
Cool, and enjoy.
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Love this and have recently made it myself - sourdough starter from the fridge, 400 or 450g of water? Who knows, I wasn't paying much attention. Did a bit of folding. Forgot to score it, baked it for who knows how long. It was delicious (and healthy). There's so much gatekeeping with bread-making and it's all unnecessary for the average home baker who just wants to save money and make delicious bread. Thank you for keeping it accessible and minimalist.
Here here! Ahh, so refreshing to read that. Thank you. And congratulations on your bake.
Love from India
We get a lot of whole grain wheat flour in many varieties here .
The hydration varies .
But the bread came out good…. Only once it was underbaked
!
What is your kitchen temperature like?
.
I have great respect for Artisan loaves but I'm very happy to see some you tube videos demonstrating that a simple, easy, breadpan sourdough loaf is deliciously worthwhile...well done!!
Thanks so much Lonnie, I couldn't agree with you more!
You have restored my faith and conviction in making sourdough! I've tried so many different methods and have failed, nearly failed, failed miserably many times. Thank you for posting something realistic for everyday life!!!
You're very welcome Nanka! Very happy for you :)
This really looks amazing! I’m like you - I don’t like a lot of fuss when it comes to bread. I’m going to try this next time I do sourdough.
Humans have been baking sourdough for thousands of years without fancy scales, ovens, etc. I’ve always known that it just can’t be as complicated as many people make it out to be.
Hi Felicia! So nice to see you here (I've been watching your channel too - just love it). Thank you, I agree 100%. I've been making my own whole grain bread for about 20 years, and about 13 years sourdough now - there's no way I'd still be going without easy methods. It has to work in with life, not run your life!
When Covid hit and everyone got into sourdough I found out from all of the guru’s that I didn’t know anything about sourdough. Lol I have been baking beautiful loaves of sourdough bread for over 25 years. If I would have started in 2020 I would be a basket case. Thanks for reminding people that it’s a learning process but don’t over complicate it. Thanks for your down to earth approach. I still love watching videos even after all of these years. I had to learn as I went. Not too many books around way back then. Different techniques are interesting to me. ❤
I just made this bread for the first time today. I’ve never attempted a loaf of 100% whole wheat and it was amazing! Thanks for making this video:)
You are so welcome!
Love it. I think you are spiritually gifted and have a positive influence on the people around you, in person or online.
Thank you so much Gabriel. I can't tell you how much I appreciate you saying that. It keeps me going :)
I like your simplified methods in dealing with the dough and starter. You proved that the starter can be used straight from the fridge. The final result, the bread is gorgeous.
Thank you Sia.
Did you bake the bread in the pan inside of a roasting pan? I don't have a dutch oven big enough to accommodate a bread pan. Does the bread still turn out well without one?
I love your simplicity. This way of making sourdough bread is more appealing and less stressful. Thank you for sharing.
Thanks Rebecca, it is my life's mission to help people de-stress with their bread making. Thank you!
Hi Elly, I don't usually leave comments but wanted to tell you how much I have enjoyed your videos. This recipe in particular has become a favorite of mine. It is super easy, super moist, and delicious to eat by itself, as a side, as a sandwich, or as toast. I am making it nearly every other day now. Thank you.
That is so wonderful, thank you for telling me. I'm very heartened by the results of my efforts on this channel :)
This loaf looks perfect to me. Thanks for sharing!
You're welcome :)
Watching this after I tried your no fuss half whole wheat sourdough from your soap channel; I got my first good loaf from that! I am so excited to try this 100% whole wheat recipe! You are the best for beginners looking to do whole grain breads🙏🙏🙏 Everyone else either says don't even try whole wheat if you're a beginner, or they make it complicated! Ready for more healthy and delicious bread!
I'm excited for you! I agree, if 100% whole wheat is what you want, then go for it! Start with the end in mind.
Looks perfect to me.
Just perfect
Lovely! I appreciate that very much, thank you. :)
Looks great !
Thanks Janet :)
I love your approach!
Thank you David!
Thank you so much. Looks yummy.
Thanks Emily, it's really great!
Love the ease of cold starter. Thanks Elly
Thanks, it's a great method.
Another lovely and helpful video. Thank you, Elly!
You're welcome!
Elly, that looks delicious! 🤗🥖🍞
Thanks Tara, it was! :)
I’m going to try it!! Never have baked my own. Thank you so much 😊
Good for you! Enjoy :)
Thank you for sharing this method! This looks like the perfect one to use up at our summer lake home, going to give it a test whirl tomorrow in preparation for the following week.
You're welcome! Have fun!
Great first video! And thanks for encouraging simplicity in the kitchen for us bread bakers!
Thank you Rita!
Love your approach and general vibe. Thank you for the video
Thanks Kyle, you're welcome :)
Well, I think it is a wonderful bread! Would love to taste it! Thank you and have a nice weekend!
Thank you Sonja, yes it has a really good flavour! The autolyse at the beginning makes ALL the difference to both flavour and texture. You have a good weekend too!
Thank you for all your excellent videos and for your considerations of my question.
You're very welcome Kate.
This loaf is wonderful! It’s just the texture my husband wanted in whole grain bread, and the sourdough flavor was just right! Thank you for sharing!
That's brilliant Donna, thanks for sharing your success!
. . . . and the most approachable thing about your loaf is you and your presentation. Thank you so much.
I think that's a compliment! Thanks Virginia :)
@@ellyswholegrainsourdough It is indeed a high compliment.
I enjoyed this very much. 😊
Thanks Michelle, that's great to hear.
That is a good looking loaf of bread ;)
Aww, thank you T!
THE BEAUTY OF SIMPLICITY !!!!!
Here here! Thank you.
I'm glad this video popped up in my feed today. I'm going to try this tomorrow. Love making sour dough and I typically make a circle loaf 2 at a time and I've been wanting a pan baked sour dough. Thank you
That's great Nicole, thanks! I have many more easy style loaves like this on my channel too that you might like :)
Good sharing recipe I enjoyed watching ur videos 😊👍
Happy to see you friend
THank you :)
I just found your new channel yesterday when I was searching for one of your videos I wanted to reference. I’m subscribed and want you to know how much I appreciate your completely approachable approach to sourdough!
Oh Lori thank you so much. Hand on heart that's the best thing I've heard all week! :)
Enjoyed watching, esp the mill. Thanks
Thanks Ellen, glad you enjoyed it. Not sure where you are, or if you're interested, but Mockmill USA are having a Black Friday sale this weekend if you are interested, there's 10% off with my link mockmill.us/?coupon=everyday
@@ellyswholegrainsourdough thanks so much for the info. I'm just learning about bread, but something to think about in the future.. thanks again ps Have to find a spot on my bench for another gadget !!!
Haha yes I understand that! A mill is certainly nice, but not necessary :)
I love the simplicity of your recipe and your technique! You are an inspiration! Thanks, I will definitely try this. I was worried that a 100% while wheat loaf would be too heavy but this looks amazing and approachable! 🍞👍🏼
Thank you Garrett, that is so good to hear! Yes, it is definitely do-able, and doesn't have to be complicated. I hope you have some success with it! Let me know how you go if you like :)
Truly one of the BEST recipes and the flavor with the sesame seeds are incredible! Thank you for sharing.
Thank you! You're very welcome.
Came out perfectly, thank you for sharing! I thought I already had an easy method, but this one is even more approachable. Very happy that I can make it fully whole grain and don’t need the white flour for the gluten anymore.
Thanks so much Jen, you're welcome! I'm glad you liked the video. It's not too hard once you know the tricks ;)
Your starter feeding method is great! I’ve been doing this same thing for a while now and I’ve got a really vibrant starter. Love this recipe.
Thanks Rodney! It's nice and easy :)
Loved this! I don't really need perfection. Easy is more important to me. This looks great. I want to use more whole grain wheat in my bread. I plan to trying this. Thank you.
You're welcome Cari, enjoy! You may want to check out the other wholegrain sourdough recipes on my channel too - they are all easy! :)
thank you so much!
Thank you Elly. I am greatly enjoying my soap that has now cured for 6 months and I think I will fall down the sourdough bread rabbit hole this spring. Your calm voice brightens my day.
That's exciting Anja, they are both wonderful, very satisfying pursuits!
Bravo 👏🏾
Thank you :)
You're welcome!!
Thank you for the approachable method! This blended so well with some other instructions I had, and my loaf turned out delicious. I love your attitude towards the starter, as well. I cannot plan ahead for every day. Not gonna happen. And I would have let that intimidate me but for your video, so thank you! Cheers.
That's wonderful Jennifer, thanks for your feedback!
glad to see your knew sight.
Thank you :)
Thank you Elly, not only is your loaf approachable, so is your instruction style. I've been baking sourdough for years, but I've yet to make 100 percent whole grain. I live in the US and for years I've used mostly King Arthur's unbleached wheat bread flour. Using that as a base I've also added rye flour and made many loaves like that and with caraway seeds. Last week I made a 50% whole wheat that came out excellent. 100% whole wheat is my goal. Now, you've definitely got me thinking about buying a mill. hahaha Anyway, thanks for inspiring me.
P.S. When it's comes to soap, I've used African black soap for years. I'll have to watch some of your soap making videos.
Thanks Pete, that's great to hear! If you want to bake all whole grain sourdough, you're in the right place! It's very do-able once you understand how it behaves, and what to look out for. I hope the other videos on the channel are helpful. Great that you're interested in soap too! I'd love to try African black soap - I've watched some really enjoyable videos about it.
I baked my first ever sourdough bread today using this method and am very pleased with the results! A couple deviations: I used store-bought whole wheat flour, used a starter that was freshly grown up the night before, and sprinkled with a mixture of grains over the top (rather than sesame seeds). Anyway, thanks Elly for putting a relatively simple method out there that still makes a very nice loaf of bread.
Wonderful!
Hi Elly, I love this. This is how making bread should be. Stretch and folds do what you can instead of the usual methods that state every 30 minutes or every hour.
I have used my starter out of the fridge too. If it is very cold it doesn't go past the peak stage. It goes dormant si I don't need to keep feeding it. You are the only person I have seen doing thus. It makes so much more sense.
Thanks so much Jayne. It is my mission in life to help people learn the easy ways to make sourdough! It's often far too complicated by teachers and all the 'experts'.
I just helped my 10 year old make this today and it was REALLY good!! And easy. Thank you!!
Oh wow that's wonderful!! Thanks for that feedback Bethany.
Elly, when you cut your loaf I reacted like my golden retriever.........I was salivating! Great demonstration for a novice to an expert, and everyone in between. You really feed our addiction! 🐾🌼
Thank you Marion, you're very kind! A bit of a basic start, but you gotta start somewhere!
@@ellyswholegrainsourdough 🤣🤣
I’ve baked sourdough for a long time and this was the best loaf I’ve ever made. I also added some honey, used my bread machine to autolyse for an hour and used the dough setting for 30 minutes after that. My house is cold so I let it rise on the low setting of my heat pad. It wasn’t done at 5 hours so I over night refrigerated and then one more hour on the hot pad in the morning.
Wonderful!
Yes we have lift off on the new channel; great start!! 😁
And I did miss the trusty spatula!
Yes! Thanks Dale, I'm excited!
Oh my goodness, it's so sad. The spatula is dying. It has a crack 😥 I'm introducing a new tool, the fifty cent orange retro dough scraper I got from my local op-shop! My hope is that it can achieve the same fame. It's got potential ;)
Oh no; well new channel, new tool! 😉
I LOVE that I found your videos!! I made this recipe today. It's in the oven and I'm regretting baking it covered because I'm so looking forward to seeing how it's going. I like that you use 100% whole wheat and your simple, relaxed approach to sourdough 😊.
Thanks so much Tricia :)
@@ellyswholegrainsourdoughthe loaves turned out fantastic!!
This was ace! ♦️♥️♠️♣️
Thank you!
I made this recipe following the video. It was my first fresh milled flour sourdough loaf, and it was very good! Great texture, nice and chewy thick crust. I used the 400g of water instead of 450g. Definitely fit the bill for approachable loaf. Glad I chose this recipe for my first sourdough attempt, it was very easy and very successful.
That is excellent Nora, thanks so much for sharing with me. I'm very pleased to have helped you on your way!
Such a lovely loaf of bread. I am still at the "trial and error" stage, but Experience is the best teacher. I have mastered the sourdough starter but my bread baking still has much to be desired. I would really like to try this recipe.
Thank you Sally, I've been baking bread for 20+ years and I'm still in trial and error phase too! It takes time, and whole grain sourdough is a bit more tricky than when you use refined flours. Keep going, it's worth it :)
instablaster.
I really admire the work from WSU Bread Lab and Dr. Stephen Jones, I'm so happy to see you made this video! You are the only and my fav sourdough bread baker I'm following here, love your passion about whole grain, I'm stick to 100% wholemeal as well.
Previously I'm using another way learnt in UK to bake sourdough bread, feed starter- create production sourdough/leavin- mix the final dough and proof, some bakers says the hydration affects flavour (more water will be added to create the leavin, which will develop more complex flavour) I did find the taste is a bit different but it ended up having loads of starter leftover, I had to make lots of pancakes out of it coz I don't want to discard them. Your recipe is way easier to follow, so thank you!
Thank you PiPi, I really appreciate your comment and feedback. I have made breads with a levain, and they are really wonderful, but the flavour difference is negligible to me, and I just love the ease of this style of baking. I'm keen to try Paul Lebeau's 75+ method a bit more, he makes levains using all kings of grain and legume flours! So much fun to be had. Thanks again :)
So I've successfully gotten a sourdough starter going and active. I fed it last weekend and put it in the fridge with a coffee filter secured with a rubber band. It raised in the fridge to the coffee filter and dried. I have now shared the dried pieces from the top of the jar with my good friend/co-worker. I brought it to her in a resealable plastic bag. She's so excited to make whole wheat sourdough but I didn't give her much in the way of directions. I have referred her to this channel because I think it's a great resource for everyday sourdough usage. She has a grain mill so I hope she watches several of your videos.
Ahh, that's so wonderful Jennifer. Thank you so much for sharing that with me, and for sharing with your friend! I have many similar stories with my friends. It's a wonderful thing to share :)
Thank you for the recipe, I made the bread two times and it’s delicious, I put less water (370gr) to the first one because I can’t find high protein flour here, and was a little dry but very good flavour and for the second I use 400 gr and I think Is much better.
That's wonderful, thank you, I'm happy to hear of your success. Yes, the water amount often needs some tinkering with for whole wheat sourdough.
I think you down played your beautiful loaf of gorgeous bread. I could smell and taste from here, Salinas/Monterey, Ca❤ I am new to your channel. I watched your or one of your sour dough starter videos and here I am. I liked and subscribed because I love your style, Blessings 😊
Oh thanks so much! That's nice to hear. I think it's an Australian habit to down play things. I'm really glad you liked it though. And that you came back to see my other videos. Enjoy :)
Oh my I love your easy pezy method of making your bread. I am going to use your Sourdough recipe mixture, this way I will not have so much discard. Which I use for waffles.
I already made Sourdough balls for future use or gifting.
Thanks so much for another way to store and use my starter.
You are so welcome Dianne, I'm absolutely delighted to read your comment!
They are done. No I didn't wait until it was cooled to try the half of a loaf of rye loaded with seeds. I just had to have peanut butter on it and an apple for dinner.
Oh my is it ever tasty. Thanks again...it was just how I liked and easy pezy 😀😋
Yum! I'm very happy for you :)
Just got a Mockmill myself, and am looking forward to experimenting with milled wholegrain sourdough breads. I would like to also put in a request (as did another commenter) for you to play around with an Eikhorn loaf (from the milled berries). Really enjoy your bread videos (I'm not into soap making - yet). Best wishes for the success of this new channel!
Thank you Robin, I must investigate whether or not I can get any Einkorn here. I don't know of anyone selling it in Australia, but it may be out there. I've never used it!
Wow! Your technique for handling a sticky dough is fantastic👍 I make a mess every time I work with a wet dough, my end loaf gets smaller and smaller.🤣 more dough on me than in the pan.🤦🏻♀️
Thanks, it's definitely a good trick to use wet hands!
Yesssss! I have been searching for this loaf for quite some time! Im going to give it a go this week. I don't grind berries yet, but I do invest in good sprouted grain Whole Wheat and Rye. Have you sprouted your berries? I would enjoy sending you my feedback on how it turns out! Thank you for aproaching your sourdough much like I do, With pure simple grace. I feel Soo blessed to found your channel now!
Oh thank you so much Emily! No, I've never sprouted my wheat - perhaps a project for the future! I'd love to hear how yours go. And thanks for your kind words, I'm so glad you're enjoying the channel, I'm going full time with youtube in the next couple of months so there will be many more videos to come!
Looks great Ellis.
Thanks Jim :) (it's Elly by the way)
@Elly's Everyday Wholegrain Sourdough Yeah I know but for some reason it typed wrong, must have been half asleep sorry. Love your new channel.
Oh gidday Jim! I just recognised you! Thanks, that's ok. Hope you're channel is going along well. My plans for solar ovens are on hold again until the new year settles in. I'm going full time with youtube next year, so we'll see what space opens up for collaborations :)
@@ellyswholegrainsourdough yeah it's doing well, I'm uploading weekly, enjoying and learning heaps. I look forward to helping you with the solar oven next year. Whenever suits no rush. Have a great Christmas break hey.
Ah that's so good to hear Jim, good for you! Thanks, you have a nice break too. I'm looking forward to it.
The Brisbane youtubers group is meeting on 9th January if you're interested :)
Thank you for making this channel dedicated to 100% fresh milled sourdough! I too have a Mockmill 200, but have not had much success at 100% fresh milled :( I am really looking forward to learning from you! And if you want another video idea, I’d love to see one that really dives in (lots of close up camera shots) on how to read the dough throughout the whole sourdough process! Like how to tell when the bulk is done or when it is proofed just right :)
Cheers!
Hi Rhyan, thank you! That is a great suggestion. Yes, I think I'll definitely put something like that together. Most of my frequently asked questions relate to timing and reading the dough. I think I have something to offer on this subject. Thanks again :)
@@ellyswholegrainsourdough You’re awesome! I’m really looking forward to that :) ! Thank you!
No worries! Looking forward to really getting goin in the new year :)
Congratulations for your first video!! I wish you many-many happy videos' views!!!! I loved the criteria list!! We also have an open market once a month where producers come and sell their goods! not now with the corona virus restrictions but I hope they will begin again next year!! I will post photos when they do!! I get my flour via a producer that delivers door to door but in 5 kilos batches so I am very well stocked!!! have a very nice day!!!
That sounds so fantastic! Thank you for sharing. Can I ask, how do I pronounce your name? I appreciate your comments and connecting with me here!
@@ellyswholegrainsourdough Good morning dear Elly!! thank you for your kinds comments too!!! My name is a little bit difficult it is Despina (Despeena with the accent on the ee) but you can call me Deppy it is more easy and it is as close to English names as it can gets!! I will post for your soap channel photos of my winter soap with coconut oil, sesame and castor oil, a little of rose hip oil. white clay, white mica, rose geranium and vetiver essential oils. Have a very nice day and stay safe!!!
Thank you Despina! I've heard that name before, it's a good one!
I do make whole weat bread. When i saw how you used a roasting pan to keep moister in. Bake longer and higher temperture. I just had to do it your way using a roast pan and cover.
😁 thanks it even taste great!
You're welcome! Yes it's a total game changer to bake your bread inside another pot.
Looks good to me
I was given the Mockmill for Christmas & I'm looking forward to learning & experimenting. The whole process is a little daunting and has me pausing in my enthusiasm, but I'll get there! Thanks for the video!
That's really exciting Maggie, thanks for your comment! I'll be going full time with my youtube work in the next couple of months, so hope to share some really helpful and easy recipes throughout 2021. I'm very focussed on making things simple and easy for the beginners. Are there any topics in particular that you would like to learn more about or get some help with?
@@ellyswholegrainsourdough oh, thank you for asking, Elly! I haven't made bread from scratch for years and this is on a whole new level! I was also given a new professional grade KitchenAid mixer so I'm feeling the pressure to bake!!! I spent a couple hours last week reading about the different grains, which is best for what, etc. It's more difficult than I'd thought to find recipes using home-milled flour. I ordered some grain & hope to be able to use your recipe(s) to make bread as lovely as yours!! Simple and easy sounds good to me! Thank you!
That's great Maggie, you can easily make some really good whole grain sourdough with kitchenaid stand mixer! I was thinking of doing a basic loaf with that method soon! All of my videos will show loaves made with 100% whole grains, all freshly milled at home, so the videos should be helpful. I'll always keep them fairly simple and fuss free - it's just my style :)
Than k s so much! I'm new to bread baking so will probably do a couple mire ""beginner loaves" but will be baking your style soon!
You are so welcome!
Hi Elly. I appreciate this approach, so refreshing after all the videos out here with their “you are doing X wrong” titles. I am preparing my first ever starter and this will be the first bread I’ll make
That's wonderful feedback, thank you. Yes I like to keep it positive and supportive!
Thanks!
Thanks Richard!
You’re very welcome!
Hello Elly, I so much enjoyed and appreciate this video as well as other post you have made. You ,like your video title here, seem to be a very approachable sort of person. Your humility is quite refreshing! You bake like a true professional without coming off as a “professional” guru or something, without intimidating your audience but rather an encouraging us that “ if I can do it you can do it” .
By the way what is the name of your cast baking vessel, and perhaps it’s available in the USA as well as Australia. Thank you, and God bless you.
Hi Rob, thank you so much. I appreciate that feedback immensely! The roaster is a Baccarat brand, only available in Australia to my knowledge. They're great because of the ease of handling - cast aluminium - so light!
Thank you so much for these videos. I'm loving the fact that these are actually 100 percent whole grain. There are cookbooks that advertise whole grain breads but then half the time they add refined flour in fairly large quantities which is disappointing when you want to go healthier. I have recently begun to sprout and grind my own wheatberries, kamut and spelt because they are not supposed to raise blood sugar as much and I believe the nutrition is better. Ive tried one loaf so far and the taste is lighter and a bit sweeter than when I make the wholegrain unsprouted version. Have you tried using sprouted wheat or grains? I would love if you could come up with some recipes using them!
Hi Tina, sorry for the late reply! Yes I have baked with some srouted grains added to my loaves, but never with sprouted flour. It's not really a thing here in Australia and I've never seen it available to buy. That may change in future though! Thanks for your kind words, I appreciate them. I agree very frustrating to look at whole grain bread books that include refined flours!
@@ellyswholegrainsourdough
I used to have buckets of wheat and sprout the wheat first and grind it myself. You just soak it and then dehydrate it. And then grind it once it’s dry.
Love your new channel, Elly. Can I make a suggestion for a future video.? Sourdough Pizza dough using your standard 120 grams of starter for consistency.
Thanks Rod, have you seen my sourdough pizza video on my original channel? I'll have to check the recipe for that one, I'm pretty sure 120g of starter would work very well. ruclips.net/video/AcwZJcSrpuM/видео.html Thanks for commenting :)
@@ellyswholegrainsourdough Good thinking Elly, I will have a look. Some of us Kiwi males are a bit slow on the uptake. :-)
That's ok, it's a bit confusing having videos on two channels! I'll be migrating them all across to this new one in the next month or two.
This looks lovely and so simple. Im so into Einkorn berries these days and i know it's very different but heck, im into testing my limits,,,,,, going to grind me some berries and give it a shot tomorrow :)
Thanks Jill, that will be interesting! I'm keen to get my hands on some Einkorn soon!
@@ellyswholegrainsourdough oh good!!!!!!!!!!! i sure hope you do and do some experimenting. it's soooooooooo delicious and the jovial site has great recipes , but i would LOVE to see you do some !!!! Been wanting to ask ;)
I hope so too! It's not really a thing here, I don't know of anyone here who bakes with it, let alone grows it or sells the grain! May need to import some. Have some investigating to do :)
I am working on this recipe right now. When you talk about your dough being extensible do you mean that it has built up good gluten and is easy to stretch without breaking? I am trying to learn how to "read" the dough and know when I don't need to stretch and fold anymore or when it is done bulk fermenting. I did use less water - about 420g, but I also added about 50g of Einkhorn to the wheat which does affect gluten development. Thank you for always being willing to share your knowledge from your experience. I appreciate it!
Hi Lori, thank you. Yes, an extensible dough is able to stretch out nicely without tearing. I find the autolyse makes a huge difference with my wheats. I usually stretch and fold until I can feel the dough getting more gassy, at which time you can leave it alone. I think as long as you get 3-4 folds in the first few hours that's all you probably need. The rest of the strength comes in the shaping. I usually judge my bulk ferment by the size and how gassy the dough feels. If it has risen and feels a bit bubbly then it's good to shape and go onto the final proof and baking.
Thankyou. Excellent as usual! I'll give this a go tomorrow. In the meantime my mind is drifting around sourdough/granary bread. Like using sourdough starter with a malted bread flour mix. Do you reckon this might work? My wife is so impressed with my (yours actually) 50/50 sourdough that she's asked me to try and bake her a granary loaf. Regards, Vic
Thank you Vic! I'm not exactly sure what granary bread is! Do you mean one with seeds in it? If so, then yes! Seeded bread is one of my absolute favourites :)
hi, Elly, i'm really happy to find you, i'm on a binge watching your videos, they are so refreshing and not complicated (and i like your smile😃). i recently just read a book called HEALING WITH WHOLE FOODS, although i don't have any health problem, but i really like the WHOLE concept. and i'm wondering if you can share some tips or recipes about how do you eat your bread, since i'm a chinese, eating bread (whole grain) and being a vegan both are not typical in here. i hope you can see my message (since so many people like you😆), thanks ahead.
Hi! Oh yes, I love all things whole foods too! Look up 'Whole Foods Plant Based Diet' - that is the way I eat (it's essentially vegan diet without the processed foods). I mostly eat my bread as an accompaniment to soups and stews/curries, or for sandwiches, or for breakfast, just made into toast with some avocado on the top. That's a great topic for a video actually, I might add that to the list!
@@ellyswholegrainsourdough that's great, really looking forward to it! and thanks for the imformation.
I found your channel a few days ago and have loved everything you offer! Thank you for teaching about whole wheat sourdough.
I'm super curious what brand your roaster plan is... or at least what material. I love the idea of cooking my every day loaves that way.
Hi, and thank you! The roaster is Baccarat brand, only available in some House stores in Australia as far as I know. It's made of cast aluminium with a high quality non-stick coating.
@@ellyswholegrainsourdough Thank you for you fast reply! That is awesome to know it is cast aluminum. I have looked at cast iron roasters and they are so expensive. I will look to see if I can find cast aluminum in my area.
Cast aluminum is so much lighter and easier to handle too! Good luck on your search.
Hello! Just starting with whole grain and knew I should check with you first! I learned how to make soap because of you too! Basic question… where does one get the whole grain?
Great question Lynn! These are the best options in Australia www.ellyseveryday.com/grain-suppliers-in-australia
Thank you for making it real! Can I ask the size of you loaf tin please.
Thanks Una! Actually this tin was way too big for this loaf, these days I use a 1 litre tin (2 pound) for this sized dough.
Great recipe as always, I was asked if I know how to make sourdough bread rolls, I tried but didn't know when to divide the dough and my dough was to soft to handle, so it didn't work. I thought i asked you for help. It would be grate if you could make a video showing how to make whole grain sourdough bread rolls please :)
Thankyou. I just use any dough to make rolls, and using the rolling method demonstrated here ruclips.net/video/mTPEH9kUYhI/видео.html
Looks great, was the brown flour strong or normal? Can’t wait to try it. Thanks.
It was freshly milled hard white wheat - so a strong flour yes.
Hi Elly, would be interested to know size of your tin. Maybe, cup capacity and/or width and height measurements.
P.S. your video(s) have inspired me to have another go at sourdough bread making.👍😀
Hi Theresa, that's so great! The tin has 1 litre volume capacity. Thanks for that, I'll update the description.
Thanks, Elly for the video and recipe! I would really like to try sandwich loaf, my attempts before resulted in dense loaves. How can you tell your loaf is ready to bake in the final proof?
Thanks Thuy, you're welcome! Judging the final proof can be tricky, because whole grain sourdough loaves can very quickly go too far! I think it's best to look for the dough to rise to about 1.5 times its original size and it's getting a little bit jiggly when you shape it. If you leave it till it doubles it will probably be too far.
I love you channel! I’ve improved my wholemeal flour loaves so much after watching your videos. Do you always preheat the the oven with the roaster too? I preheat my oven an I put my bread in the roaster without preheating it (with good results, maybe it works because the roaster material is thin and it heats up quickly). What is your preferred method? Thanks 😊
Hi Pamela, thank you! It all depends on time available. If I can, I generally preheat the roaster and oven, but if I want to save time I do the cold start method. They both work great :)
Dear Eliy!
💖\The bread turned out great! Thank you!!! And the simplified way with sourdough delighted me! You are well done! I wanted to add seeds, but I took a chance without your prompting. At what stage can seeds be added? Thank you for your great recipes and feedback!
Thank you Tatiana! I'm so pleased you tried this and had success! You can mix seeds into the flour if you want to, or fold them into the dough when you shape it, or stick them to the outside! Many options. Try them all and see what you like :)
Thank you! Elly!!!
Thanks Elly for your great videos and simple recipes. Does this load work if you let the final proof be overnight in the fridge? Thanks
Thanks Kerry, yes it does, but I am very careful to keep the first bulk fermentation a lot shorter if I want to do the final proof overnight, whole grain sourdough can so easily overproof! Also if I'm going to use the fridge I'd proof it in a banneton rather than a tin, tin loaves don't proof super well in the fridge (or it's harder to get the timing right). Hope that helps.
Elly's Everyday Wholegrain Sourdough thanks Elly
Hi, love your videos it's not over complicated. Just wanted to ask if I use what I've got. I have rye and sorghum flour. Would that be considered whole wheat. I'm a beginner? Thank you so much 😊
Hi Houeida, thanks for your kind feedback, glad you're enjoying the channel. Rye and sorghum flours are very different to wheat flour, so no, they would not be considered whole wheat, though they may be considered whole grain if they are unrefined and milled from the whole grain. My rye bread recipes might be better suited to using rye and/or sorghum (though I would use less sorghum, it is a gluten free grain), they will behave completely differently to wheat ruclips.net/video/HCn3EetWF5g/видео.html
Just letting you all know that Mockmill US are having a sale this weekend! Friday November 27 to Monday November 30, inclusive.
They are offering 10% off all mill sales with the use of their partner links >> this is mine >> mockmill.us/?coupon=everyday. You can also enter the promo code EVERYDAY at the checkout to receive the discount. I also recieve a small commission of any referred sales, which helps me to pay the bills and continue my work with Elly's Everyday!
Have a good weekend everyone, and keep safe and well.
Elly x
Hi Elly! I'm a wholewheat bread lover who bakes sourdough at home. I followed your original channel for a year, and now moved here with you to continue the sourdough journey! Could you do a video of sourdough with nuts and dried fruit? (Without adding additional sugar or oil.) I found myself really struggling with the best timing to add in the nuts and fruit. It would be wonderful to see how you do it! Thanks for the great videos and best luck to you!
Thank you Suzie, that's great to hear! Thanks for coming over to the new channel! That's a great video suggestion, I'll add that to my list! I never use oil or added sugar in my breads, so that would be quite easy I think. There are a few ways to do it, it's not too tricky. What kinds of fruit and nuts did you have in mind?
@@ellyswholegrainsourdough Maybe something common like cranberry and walnuts? But anything would do! I guess the trick is the same. Just want to have some guidance from you on how to fold them in and when would be the best to add them. Thanks!!
Ok, that sounds good. I will do a video on it, but in the mean time, I normally add walnuts and fruit into my doughs right from the start - especially the nuts. The biggest decision is whether or not you soak the fruit first or not - any dried fruit I tend to soak and drain before I add it to the dough, also from the start. Some people fold them in later. There's not hard and fast rule to follow here :)
I finally managed to get my starters active and I then started to have trouble with sticky dough on recipes from elsewhere. I realised that as a beginner low hydration level can be best e.g 65% hydration. I would love to do your loaves but have you tried them at a lower hydration or think any would work like that. The other recipe I had success with was 400g flour 240ml water, 120g starter etc
Hi Nessa, yes low hydration is great to start with if that's more comfy for you - especially if you can knead or machine mix them well!
💝👍
Very encouraging for a beginner like me but wondering if I can handle the dough with 85%Hyderation will try it out bcz i love whole-wheat bread better
Hi, it really depends on your flour! They can differ so much around the world. Maybe try less water and see how it feels. You really do have to adjust to the needs of your flour.
Hi Elly! If I wanted to add a little olive oil for added softness should I make any other adjustments to the ingredients or method?
Hi Stephanie! I'd just add it, no need to adjust anything else :)
I love the approachable style. Do you think it makes a difference to do a pure autolyse vs adding the starter and salt with the flour and water all at once? Since the dough ferments for a long time, I am wondering if it makes a big difference.
Hi, thanks for your feedback. Yes, in my experience, with my wheat, it makes a really huge difference! My breads do not have this nice custardy, open crumb without the autolyse. It's quite remarkable.
Good to know. Thanks so much!
I was so intrigued with your gel bread and hope to see some more of that in this channel!
Thank you, yes I'll be sharing all kinds of interesting and wonderful (I hope!) breads on this channel in the new year :)
Hi Elly, I'm from India and I am big fan of your sourdough recipes, especially because of the optimisation of time that you do alongside your other daily work. Thank you for making it easier to understand sourdough baking. :)
I've made a couple of loaves of bread using the recipe on this video and even though the crumb is fairly open, the bread somehow feels gummy on the inside. I have attempted upto 80% hydration to see if it changes, but it still stays quite gummy. Would you have any tips on what could possibly be done to make it less gummy?
It sounds like you would need to reduce the water content a bit further? Your lovely Indian flour would be quite different to mine grown in Australia. They all have different water holding capacities. Sometimes overfermentation can make a sourdough loaf a bit gummy too, and it's not hard to overferment whole grain sourdough especially!
@@ellyswholegrainsourdough Thank you for the tip, I'll try a lower water content the next time and see if it makes a difference. I will keep a check on the fermentation process too! Thank you again :)
@@ellyswholegrainsourdough
How can you tell if it over ferments? Does doing the final proof in the fridge help?
Usually the dough becomes extremely sticky, hard to handle, smells sour and it won't hold it's shape very well. The trick is not letting the first ferment/rise go too far. If it's overfermented then, a fridge proof will be too late to fix it. Fridge proof only helps if you need it for your schedule (ie. don't have time to bake the same day).
I'm from India too. Pl guide me, from where I could buy sourdough starter?
Elly thank you for the clear instructions on the 50% loaf. Could you please tell me where you purchased your black roaster? I don't seem to be able to find one. Cheers Sue
Hi Greg, they are only available in Australia as far as I know, but it doesn't look like it's available online at the moment. Here's the link for where I'd normally find them (it's a Baccarat brand roaster) www.baccarat.com.au/cookware/categories/roaster I bought mine from House kitchenware shop in Brisbane.
Many thanks Elly, we live in Tasmania and can't seem to find one locally... will now try your suggestion.
Oh I see. Yes they may be hard to come by. Looks like they aren't producing this version anymore. It was a good shape!