Whole Wheat sourdough bread|Open crumb|100% Whole Wheat
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- Опубликовано: 9 ноя 2023
- The perfect and the healthiest bread you can get from whole wheat flour.
Ingredients for 2 loaves (banneton 21cm)
168g whloe wheat starter
800g whole wheat flour
40g multi grain or replace with wholewheat flour
750g water
17g salt
1tbsp honey(optional)
Total hydration 90%
House temp 27°C-28°C
Bulk fermentation 6h30min
Starter kept at 25°C (refresh a couple times before using)
*note1: Please don't stress about the float test. But If you want to do it, better to do before you add to the dough. Because I forgot about it and I still wanted to show you, so I did it after. I know It was still nice and bubbly, since I poured it out gently. Those bubbles that makes it float. 😊
*note2: The dough is pretty cold and a little stiff. I'd recommend using a stand mixer or using gloves if you're not used to cold dough.
Print recipe 👇
drive.google.com/file/d/1auLp...
Music used
Love Story by Jonny Easton
Link: • Emotional Sweet Piano ...
#sourdough #sourdoughbread #wholewheat #wholewheatbread
Best whole wheat sourdough bread in you tube by far
I can see why sourdough bread baking was popular during the pandemic.
😂😂
It's like child rearing while you go about your day
This is such a fantastic 100% wholewheat sourdough loaf. I have watched quite a few RUclips videos about 100% wholewheat loaves and I think yours has the best rise and best crumb. Well done!
Thank you so much 🙏🏻😊
I absolutely love your method. I have made it a bit more simple after I didn’t notice any difference in just mixing the flour and water overnight vs. mixing all the ingredients and putting them in the fridge overnight. I take it out in the morning and let it rest for 1 to 2 hours, then start my stretch and folds every 30 minutes until I get a nice window pane. Then I do the bulk ferment, and the rest is as usual. My starter lives in the fridge, and I only feed it when I get low. This makes an amazing 100 whole grain loaf. I mill my own wheat. Delicious. Thank you!
I've been searching for the best whole wheat sourdough on youtube for a long time now and this is BY FAR the winner on a whole new scale. Amazing, you have really truly perfected it. We're lucky you've shared it with us! Thank you so much :)
Agree 👍
This is insanely good. You're a talented baker.
Amazing bread, thank you! Best of luck to you and your channel! 🌺
Thanks, thit is exactly what I was looking for!
I'm glad to meet your needs 🥰
Beautiful 100% whole wheat sourdough from Cambodia. Wonderful!
Well done. 90 percent hydration…. Can’t wait to try.
This video is excellent!
Thank you very much! ☺
Beautiful whole wheat loaf, excellent crumb!
Thank you ❤
This is the best video I've seen on WW sourdough. I've been baking yeast and sourdough since 1970 but was wanting to perfect the techniques. Thank you. 💗
That looks AMAZING! I'm going to try this. Thank you for sharing and for the excellent step by step video.
Thank you very much 🙏🏼
Awesome! you have great understanding of how bread works 👍
Thank you very much 🙏🏼
Beautiful loaves. Thank you for sharing.
Thank you 😊
Amazing result.
As others have said - the best on RUclips.
Complex to make but very much worth the effort I’d say.
Thank you for sharing your skills.
Did you make this?
فعلا افضل طريقه - شكرا جزيلا من مصر
Thank you very much 🙏🏻
Beautiful bread. I bake with Sourdough starter for 10 1/2 years. Such good bread and so much healthier than the one from the store.
Yes, much healthier, much better. 😊😊
Beautiful video
Thank you very much 😊
wow amazing 😮😮😮
Thank you. The recipe was very helpful. My sourdough whole wheat bread has smaller holes. I will try increasing hydration.
This is very challenging to do for someone with little experience. I am on my second attempt at this recipe. First one was OK, I would give it 6/10 in that it yielded nice tasting and edible bread but it was not close to the grade produced here. There are a lot of nuances such as flour type, shaping and folding , proofing and bulk fermenting for the right amount of time and baking with steam as well as temperature. Not for the faint of heart.
Hello, yes you're right. Specially with wholewheat, so tricky to work with. Need a lot of practice. I would say it's NOT bad for the first to be 6/10 😊 My first first attempt was failed. I hope your second one was even better 😊
I think I only managed 6.10 as I am already a half competent baker. 2nd attempt was better but still lacked oven spring. I suspect its in the shaping...will retry with boul shape as I am much better at that shape as opposed to batards. . @@Pin-kitchen
Add the part about handling the dough itself. I doubt it's gonna be as easy as it looks 😂😂 her handling was so smooth and soft and quite neat
@richardwindsornomura
I have found that hard red wheat is a great grain to start with.
I like to use 1/3rd Kamut and the rest hard red wheat. ❤
You'll want to use a whole wheat flour that is high in protein, ie. Gluten. If not you won't be able to get a good rise from it, even with proper technique.
What a beautiful presentation. You are to be congratulated.
Thank you so much 🙏🏼
Thank you so much for sharing in great detail your "secret" recipe! As the comments that precede mine, you are appreciated.
Thank you very much 🙏🏼
wonderful
Great job. Thank you.
Thank you 🙏🏼
Luckily for me your video came up and I watched it. Excellent video! I am excited to make this bread. I am very familiar with high hydration and sourdough breads. Again I have to tell you what a fantastic video this is. I subscribed to see what else you do! To those just starting out with high hydration doughs, this is an excellent video for you to follow. Don’t be discouraged, try and try again. The quality of the bread is far above anything you can buy unless you live near an artisan bread shop. This bread is well worth your time and dedication.
Thank you for your kind comment. I appreciate it ❤️
Hello
I tried your protocol and it worked so so well. Thank you so much for sharing. Lots of good wishes from an Indian 🙏🏼🙏🏼
Hello, I'm so happy to hear that this recipe works for you. Thank you so much for your feedback 🙏🏼😊
Thank you for your feedback.. I was a bit nervous to attempt but feel more confident to risk it😆
Perfect Crumb.
Thank you 🙏🏼
Perfectyl !!! Let us know can emmer flour be used in your recipe?
❤
Thank you very much. I have done a perfect loaf without any changes to your recipe.
I'm so glad to hear. Thank you so much 🙏🏼
Did you bake at the oven temps? I normally bake 425F, but don't lower 300F. Thank you.
@@br4653you should not be afraid to bake at a higher temperature, I bake at 480 F first 25 min and after 450F, you get a better oven spring
Wooooow👏🏻👏🏻👏🏻👏🏻👏🏻👍🏻
Thank you for sharing, great work. How about using stand mixer to knead/develop the dough? I'll be happy to hear your experience and guidance on that.
Hello, it will give the same results. It just need a little attention while using a stand mixer, you don't want to over mixing.
Lovely Whole Wheat SD video and probably the best one I have watched so far. Also a lovely-looking loaf when cut. Why do you autolyse it overnight before adding the starter? I am still really new to baking breads and Sourdoughs. This video is a must make. Thank you.
Hello, I found this cold long autolyse helps the wholewheat dough absorb water better. Thank you so much for your kind comment.
gorgeous bread and presentation! Thank you for sharing this!
BTW, any suggestions for getting a more sour taste, besides adding more starter and/or longer fermentation?
Hello, thank you for your comment. Here are a few more ways for extra tangy taste,
- Keep your bread basic, flour water and sat. Don't use honey.
- Let the starter starve a bit. You'll see your hungry starter develops some hooch. Keep that hooch. Stir it in and feed it.
- Use less starter.
- And sour salt (citric acid). No more than a teaspoon!
use a higher hydration starter. dryer gives more yeast,... wetter more acid producing bacteria which is what makes it sour
Beautiful touch throughout the process and amazing results. I cannot get my 100% whole wheat starter to be as strong as yours... I wonder if related to just keeping 50g (discard 40g daily, and use 1:2:2 ratio to refresh) -- you think that's too small an amount to develop a strong starter?
thanks excellent video , I'll tray it soon. what is the banneton size you are using?
wow it's look wonderful and amazing, thank you so much , ❤
Thank you ❤
This is the best wholewheat I’ve ever seen - but was it fresh ground or store bought ?
It's store bought flour. Thank you for the comment 😊
Hello, thank you for the beautiful recipe and providing the link to the full recipe. I have 3 questions:
1- I followed your instructions but my dough is still very “runny” after all the coil folds. Do you know why that could be? I live in a cold environment (room temp 17-18 C) but I rested the dough in a warm, turned off oven (around 30C).
2- what is the protein content of your flour?
3- which country do you live in (just curious about the flour quality of your region)?
Thank you and all the best! ❤
Hi! Great questions, I hope she answers as I am planning to try this recipe still looking for the best method.
30 degrees is too warm, you are risking your sourdough to die, try 28. She said it was 13% protein
Looks great. If I want to mix 25% white flour, should I add the white flour the night before or together with the starter? Thanks
Hello, thank you for the comment. You can add in the night before. Or you can do the autolyse in the morning at room temperature for a few hours.
Thanks for the video! Do I need to have a sourdough starter made with whole wheat? Or can I use my starter that is made with all purpose and rye?
All purpose starter is fine
I am wondering if it would work if the stretch and folds were spaced out longer apart? I often have 60 to 90 minute work calls during the day so doing the stretch and fold every 30 minutes would be challenging schedule wise. So if I did the stretch and folds 60 to 90 minutes apart do you thing that would work still as opposed to 30 minutes apart? Thanks, Bill
Nice work❤
awesome info..want to know if we autolyse overnight for 38-39 degree celcius in India..is it fine?..Plus what kind of whole wheat flour is used here, can you elaborate on this..
Amazing and look so easy but i still can’t get this perfection ... in the last stage everything is very liquid
Hello. I'm sorry to hear. It's tricky to work with whole grain. And every type of flour has its own hydration. I'd recommend making an experiment flour you're using with different hydration to see which is best for it. You can do around 50g of flour or more as you prefer with different hydration, for example like 78%, 80%, 85%.... Also different temperature, environment... make the difference..
👏👏👏👏👏👏👏👏👏👏👏👏
What type of whole wheat flour are you using? Also what multigrain flour are you using?
What did you use for your multi grain flour?
My whole wheat fluor container 17% proteïne. Should I use a different amour of water? And my starter is 1:5:5. Can I use that? Or is that going to influence the rising tome?
I’d like to know also!
Your bread is amazing. Thank you for the great video. I tried my first batch and it came out ok, but didnt seem to rise in the oven like yours. I had the bubbles which made me happy but definitely smaller. Do you know what could be the problem please? Could it be shaping / not having a good banneton which leads it to be flatter?
Hi, I’m curious about this question too. I hope she replies.
@@justdi3347I done the hydration test as per this video and reduced mine to 85% and seems better. Will see how it goes
Hello. Thank you for the comments. In this case It can be many reasons. I'm glad that you've tried to lower hydration. You did the right thing because every type of flour has its own hydration. A good shaping could make the difference too. And I don't think having a good banneton is necessary. I've done it in bowls and baskets, and they were just as nice. Also it could be the proofing. Over proofed dough doesn't rise much when baking and has many smaller holes. Thank you for trying my recipe. 😊
@@jesusislord6955 I will be preparing my first try tonight as recipe calls for, then I will go from there. Thank you for the tip. 🙏🏻 King of kings and Lord of lords.🙏🏻
@@justdi3347 A good idea is to cut off a tiny bit of dough off and proof it separately and when it has roughly Doubled then u know its ready 😊
I am trying to make whole wheat sourdough but the flavor is acid. I will try to do this recipe to see if the flavor is different. What do you think is the reason for that flavor?
Beautiful bread! Please, what brand is your flour?
Hello, I use an Italian brand name Caputo Integrale.
I would love to try this. Is there a full printed recipe? I'm a novice so need the details 🙂
Hello, please click this PDF link
drive.google.com/file/d/1auLpvJfgIeF-67tDcd5v3XSNfIkrlS51/view?usp=drive_link
what a wonderful bread! how much protein contain your flour? i used 10 and 13 protein whole wheat but it's not rising that much. both of them was same. i think low gluten content, isn't it ?
Hello. Thank you so much. Mine is 13%. Or it could be the starter. A good and healthy starter makes a great loaf too.
@@Pin-kitchen thank you. I'm using my starter when double in size. It's doubling in 6-8 hours 1-5-5 ratio
How can i make the starter??
My problem is that I don't have such a large benchtop to stretch it out like that @7:00! I will definitely try this next time I have the time to do this over the weekend. Been searching for a 100% wholewheat sourdough recipe for a long time, and most of them are at best 50% wholewheat mixed with white flour.
Hey Pin, I think main point is to give the initial dough plenty of time to hydrate and soften the wholewheat. Can I skip the stretching out part and do more rounds of stretch and fold or coil folds?
@@Zimzimhk Hello. Yes, you can skip the lamination part. And do more folds if the dough needs more. Thanks for the comment. ☺️
@@Pin-kitchen Thanks for responding! I'll certainly give this a try soon.
Does multigrain flour , the one you used in this recipe. Absorbs more water?
I used only 5%, just for the flavor. I'm not sure if it absorbs more water. But wholewheat flour is definitely obsorbs more.
Can I use white flour starter to bake this whole wheat sourdough?
Yes, you can. It'll be good! It just won't be 100% ww anymore.
Do you mill your own flour?
Can you try this method with freshly milled flour, please. As I tried it, it wasn’t as high. As the perfect loaf book, the author mentions , aging the freshly milled four for a month before using.
I will. I will look for some freshly milled flour and make some experiments!
I have to ask a very important question, please answer. I like your recipes very much. Do you keep the bread at room temperature after you take it out of the refrigerator? Or do you shape it and put it directly in the oven. I kept it at room temperature for 3 hours after I took it out of the refrigerator. While shaping with a razor blade, my bread spread a lot and was out of shape.
Hello. Yes, from the fridge and straight to the oven. It will not hold its shape if you rest the dough at room temperature.
Absolutely beautiful! Perfect teaching video. Thank you!!!
Why 40 minute bake w/ lid, then 15-20 without?
Hi can you do a video on whole wheat bread with instant yeast
Hello there. Yes I will!
Can you tell us the protein content of the flour that you used?
Hello. It's 13% protein. 😊
how did you make the wheat germ starter?
Hello there,. Please check out this link on how I make my starters. Thank you. ruclips.net/video/F459rLf8ZSU/видео.htmlsi=QCP43FS78WM1g3F3
I'm a beginner so bear with me. What kind of flour do you have in the shaker? Is it whole flour, rice flour, or something else? Does it matter?
Hello there, It is rice flour. Since it has no gluten, it helps the dough to not stick to bannetons.
I'm new to sourdough and by watching the video , my question is , it takes two days to make bread?
@@candyjo1352 Hello. You can do the same day too. By cutting back cold retardation or don't do it at all. It can simply be done at room temperature and bake right away. But proofing sourdough in the fridge helps to develop better flavour and texture.
How much starter grams you use for feeding ?
Hello. It's 35g starter + 70g flour + 70g water.
When do you add walnut and cranberry ? Thank you.
Hello, you can add in when laminating the dough or when do the coil folds.
@@Pin-kitchen Thank you very much
Please show how you make starter
Hello. Please click on the link for a video on how I make starter. Thank you 😊
ruclips.net/video/F459rLf8ZSU/видео.htmlsi=Y5DBqdBt8GtmkWg-
Could you share what brand of whole wheat flour you use?
Hello, I use an Italian brand called "Caputo Integrale", naturally contains germ and bran. 13% protein.
Did you spray water on the counter or was it oil? During lamination.
Hello, It's water.
And after that too, while you were handling the dough?
Yes. Just water.
Alrighty!! Thanks a ton for responding ❤
My dough is currently on its first rest after salt and honey. It seems a lot more tough than yours but maybe mine is still pretty cold. Fingers crossed
How did this come out for you?
@@br4653 no rise. I was having a hard time with my starter
I have been baking 100% whole wheat sourdough bread for months but my bread doesn’t have beautiful oven spring and open crumbs like yours 😢. Are you using fresh milled whole wheat flour or store brought?
Hello there, I'm sorry that you're experiencing this. I'm using store bought flour. But I have some feedback from people that are using this recipe with fresh milled flour and they have similar results. However, it's really tricky to work with wholewheat. It requires some experience and knowledge. It may take many bakes to get a good one. Please don't give up. Also the clock is not important. You need to learn to read and feel the dough. It may sound complicated but trust me, You'll get there slowly. 💪🏻 It took me a while to finally be able to make beautiful breads. 😊
Your starter may be the issue ? Do you think it is strong enough ?
@@julieeemg The issue is not with my starter as all of my loafs have good rise.
Hello. Following the comments... Maybe it's the shaping.
Thanks Pin. I’m using King Arthur 100% whole wheat flour. It said to have 13.8% gluten proteins which I don’t believe it does because my loafs would come out flat and dense. I recently added Vital Wheat Gluten to my recipe to include the protein to 13-14%. That made a huge
difference where my doughs now have excellent windowpane, good rise, open crumbs, and crust. However, the breads still don’t have a good ovenspring no mater how tight I rolled and tucked the dough.
what kind of scale is that?
Hello, It is a gram scale.
Hi. Can i use starter feeding 1:3:3 ?
Hello, yes you can! It may take a little longer to rise 😊
@@Pin-kitchen Thank you so much. Tomorrow i will follow your every step. Can’t wait.
That's so nice! Let me know if you need help with the recipe or guidance 😊
Today i bake it. It is a nice wholewheat sourdough bread i’ve ever made! Thanks
😍😍
Can you please give the exact measurements for the starter?
Hello. I did 35g of starter + 70g of flour + 70g of water.
Thank you!@@Pin-kitchen My loaves didn't rise as much as yours, but they are delicious!
What does 1.2.2 mean please?
Hello, this means you use 1 part of starter, 2 parts of flour and 2 parts of water. Feeding ratio can be 1:1:1, 1:2:2, 1:3:3... Feeding with less starter makes it grow slower. It just takes more time.
Can I used fresh mill whole wheat einkorn berries?
Yes you can. Please note that every batch of flour has its own hydration preference. With einkorn, I'd recommend to lower hydration just a bit. Maybe try 75% first. Then check and see if you're happy with the hydration, otherwise you can add a little more in the next bake. And cut back a bit the bulk rise to 40%-50%. Sometimes you need several bakes to get to your desire 😊
@@Pin-kitchen thank you so much.
@@bobbyq4me You're welcome. I also forgot to mention the coil fold step. Do just stretch and fold instead. And long atoulyse is not so necessary too. You can do anywhere between 30min-2h( at room temperature).
@@Pin-kitchen thank you, so helpful. ❤️
I seriously followed your recipe but I was in the middle of the process my dough was breaking.
It seems that 17 grams of salt is not enough, after all the total flour including the flour reaches 1 kilogram, so 2 percent is at least 20 grams
Hello, the total flour I used in this recipe is 840g( 800gwhole wheat+40g multi grain). So 2% of salt is 16.8g. 😊
@@Pin-kitchen 840 grams leaves out the flour in the starter. My calcs show total flour of 924 and 17 grams of salt would be 1.84% which, while a tad low, should still make a fine tasting bread. Also if I add the water from the starter I show the total hydration to be 92.53% [I added 2.27% for the water in the honey which is about standard]. You've made a beautiful loaf at that high of a hydration. That is not an easy thing to do and you did it very well.
@@mikewurlitzer5217Thank you for the calculation! 😊😊
I wish there was better explanation to go along with this recipe
I'm sorry if this doesn't meet your expectations. I'll do my best to improve 😊
@@Pin-kitchenI thought the video was really wonderful in its visual explanation. The printed recipe will help as well. Thank you. I will be trying this for the first time once I build up my starter. I’m on the ever search for a good recipe and have never done these techniques but I am excited to try. I have a friend that uses this recipe with great results and we both use fresh milled ww. Thank you again
According to my calculation, it's 70%+ haydration, not 90%. . I have your calculation of how you got to 90%
Nice wholegegrain video up until the part where you sprinkled white flour on the dough :(
That is most likely rice flour you use it to keep your bread from sticking to the basket
My bread got slightly gummy
Hello. I wish I could see a crumb pic to understand what's wrong. It could be many reasons. Could be too much moisture, under baked, cut too soon, under proofed, the starter's too young or inactive.....
@@Pin-kitchen can I share it here?
@@Pin-kitchen rest all worked amazingly.only while slicing it was sticky
My starter didn’t float even till 11am but my bread was rising well.i followed the same 11pm time for starter but then 11am I added it to the flour mixture even if it didn’t float
@@dailyd0seofs0ccer49 What temperature did you keep your starter? However, your starter doesn't have to pass the float test to bake great bread. Please take notes on your flour. Every type of flour has its own hydration. Maybe you need to try to use less water.... Do some experiments on it to understand which is better. With several bakes, you'll have the right one. Thank you for trying my recipe 🙏🏻
WHERE'S THE MEASUREMENTS. ??? 🇺🇸
Hello. It's written in the description box. Thank you.