My WHOLE wheat SOURDOUGH bread recipe. Improved method. | by JoyRideCoffee
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- Опубликовано: 6 авг 2024
- Whole wheat sourdough bread full of air is one of the most challenging loaves. Every detail counts: flour, grinding, method, skill, handling, fermentation and so on.
Recipe:
325g whole wheat flour (Le 5 Stagioni Mora: Whole-wheat flour from extra virgin grinding)
100g water (in bran) + 135g (in flour) + 15g + 10g (added later in two steps)
7.5g salt
70g sourdough starter
Method:
I approached the bread in the video with a relatively low hydration for a whole wheat bread that allowed me to be efficient at kneading. I separated the bran, I ground it in an old-fashioned coffee grinder and then I hydrated it overnight in 100g of boiling water. The next day I added it to the dough.
2h autolysis, 30mins. rest, 6 mins. kneading with the starter, 30mins. rest, 6 mins. kneading with salt, 30 mins. rest, strong folding, 30 mins. rest, lamination, 90mins. rest, preshape / fold, 60mins. rest, shaping. 1 hour rest at room temp (22 degrees Celsius) + 16h in the fridge at 4 degrees Celsius.
Bake as usual on the steel plate for 10 minutes at 240 degrees Celsius with steam and 35 minutes at 210 degrees Celsius without steam.
see my baking method here: • Post
If you're like me animated by the same passion, subscribe & comments are most welcome.
I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue.
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Inspired by:
- Trevor Jay Wilson: / trevorjaywilson
- Kristen (fullproofbaking): / fullproofbaking
![My LAZY BREAD. The most EASIEST [OPEN CRUMB] sourdough bread. | by JoyRideCoffee](http://i.ytimg.com/vi/xbMqGxEfsvA/mqdefault.jpg)
![My LAZY BREAD. The most EASIEST [OPEN CRUMB] sourdough bread. | by JoyRideCoffee](/img/tr.png)
I come here to see your superb skill only occasionally. But on and off I have watched your work over some years.
Today I thought that I should pay some patreon or something in support. But, I see you generously do all of this for free. Such a gift to home baking. So I am giving a substantial donation to the food bank as a way of handing on my good fortune of learning from you.
Thank you.
Beautiful! Excited to try this!
How to get lacy and open crumb in 100% whole wheat sourdough --> ask Joy Ride Coffee.
This is by far the best crumb I've ever seen on this type of bread.
You handle your dough with so much care, definitely a labour of love! Thank you so much for showing the whole process, I’ll will give it a try soon.
Thank you!
Siempre ofreces un pan para todos los gustos, estupendo maestro !!!! 👏🏻
Your crumb is the best looking I have seen among all the RUclips artisan bread videos. The care you have when folding and the development of internal crumb is wonderful. I think I had been focusing on external tightness and didn't address the internal structure like your long folds do and laminations. Thanks for the instructions!
Thank you Marion. Indeed we must use fermentation process in our favor for internal tension.
That's a great looking loaf! Amazing oven spring too! Great job!
Thank you Kevin!
Fantastic video - great technique. Thank you!
Thank you Jim!
Just wanted to congratulate you on your success, well deserved and your details greatly appreciated :)
Thank you Tracy! I also send you my appreciations
I really applaud your passion ! Your breads look absolutely beautiful. Each bake's oven spring is just amazing ! Thank you for sharing ;)
Excellent! I’ve been “suffering” from flat loaves with great taste and crumb. This is inspired joy!!
Phew. Beautiful. Trying it!
Love this, beautiful bread, really enjoying your different tutorials, just seem to be my taste and the materials I have available to work with.
...will try laminating with a lower hydration now. Thank you!
Thank you!
😍😍😍 thank you for the update!
Hi
I just wanted to tell you how much I admire your skills and dedication. You are a true craftsman and inspire me to do better. Thank you for the time and care you put into your beautifully instructional videos.
Tried it. Amazing results! Thnks!
Wow, well done on 100% whole wheat!! some amazing work!
Amazing technique! Working with all whole wheat myself, I find this most informative. I am no where near your result. Inspired to do my 40th loaf after this video. Thanks!
I have stumbled into a very strange corner of RUclips. I watched this entire video, absolutely captivated and this comments section is so wholesome.
Not sure why this was recommended to me but I’m glad it was.
Cea mai frumoasa paine! Esti genius! Bravo!
Multumesc! :)
Simply amazing
Bravisimo 👏👏👏😁 You are an artist!
Respect. That’s awesome
Thank you Elisa!
I came back and was eager to try it. Thank you for sharing knowledge💕💕
Thank you!
Parabéns! Sempre excelente!!
thank you!
Bravissimo!!
AMAZING 🤩🤩🤩
Seriously? No way!!! That’s it, I’m trying this!!!!!! Thank you for sharing your techniques.
Inspiring.
Great result...god bless
Fantastic. Never knew how to get open crumb with wholewheat till now. Thanks for inspiration 👍
Thank you David. Indeed whole wheat is a challenge.
J’adore cette technique merci ❤️
Merci Suzanne!
Thank you so much from Italy! I tried it and I got wonderful bread, not wonderful like yours but I'll keep trying!
Thank you Francesco. Patience and attention and it will come out better and better. Like anything.
I am a big fan of your techniques. I have made your 50-50 recipe and the earlier WW as my standard recipe. Now will graduate to this one...
thank you! :)
Very impressive. I may try this. I already have a mill and a sieve. This adds one more step.
Just super fantastic !! Open crumb whole wheat - I follow your method in every loaf I bake, still a long way to go....but even half way there will be wow !!
Thank you!
I bought the same grinder in black a few months ago to make chili powders and recently used it to pulverize my coarse rye flour. Great little grinder.
and you have now spicy rye flour? :))
@@behb3425 That's only happened 3 or 4 times :P
It is actually fairly easy to clean out, the lid you can just wash and then a damp towel for the last bits in the actual machine. I'm a bit more thorough after I've mixed peppers than if I grind flour though :D
Hello Joy Ride Coffee. That was fantastic. Great technique! I have achieved a great rise using my own method which doesn't involve nearly as much work as your's and my starter is 100% whole wheat. I almost shuned you when you picked up that grinder but it's not illegal to use differing methods to produce the same outcome. I will however state the obvious just for the record. This isn't a video for 100% Whole Wheat sourdough. One more thing before I go- there are a lot of vids on making sourdough bread and when you start sifting through them you find that methods like yours although they yeild great results involve a lot of unnecessary steps that often make baking seem like a chore and overly time consuming to some (which might be the reason you've got a few thumbs down). I have however learned something from you and will most certainly add it to my method. Thanks a great deal!
In the past I prepared a good and nice WW bread, toasting the bran in advance, but yours is better and I'll try it. Always thanks for sharing.
Thank you!
Pure magic!
Thank you for inspiring me! My first whole wheat is nowhere close to perfect, but tasting great. Surprisingly low acidity, less than my usual 25% whole wheat.
For people in US, Bob’s red mill stone ground whole wheat flour works for this recipe, although I had to add more water (270 g total in my case, could be more hydrated). I left bran as is (no grinder).
Thank you Agata. Thanks for info too!
This is brilliant! I’ve never managed a crumb like this with 100% whole wheat bread! I’m going to try and replicate this recipe exactly and see if it works for me?
Thank you Clifton!
The tip on using the coffee grinder for the bran was really helpful. Just 30 sec whirling away in the grinder resulted in soft and fluffy bran, something my komo grain mill could not produce. I did make a mistake by starting the autolyse on the bolted flour at the same time that the bran started soaking. Still the dough handled so well.
That is one gorgeous loaf!
thank you!
I will try your falafel recipe :)
@@BreadbyJoyRideCoffee Thank you!
@@BreadbyJoyRideCoffee Thank you :)
For wholewheat, 80% hydration is still rather low, you can go up to about 95-100%. And if you are going to scald the bran with boiling water then you need not worry if it heats up during remilling in your coffee grinder, the proteins are going to be denatured by the boiling water anyway, so just mill it as fine as possible, even if it heats up, the finer the bran particles the more water they will absorb. Get a finer sieve, ideally mesh 100 (=150 microns). Here is a video on how fine you can remill the bran: ruclips.net/video/ifm7FXmTQ2s/видео.html. The resulting flour will absorb 100% water, although this takes several hours, so you need a long dough rest.
You are really passionate about making this bread
Thanks so much for your videos. A couple of questions: why did you not want to overheat the bran with too much grinding if after all you are going to be pouring boiling water later? Also, did you consider not using boiling water but just lukewarm or room temperature? Should the bran not hydrate the same after a whole night?
Oh wow. What a great idea to used coffee grinder to mill grains
Thank you Terri!
wow what a lovely couple these two ❤️
thank you!
Great work, dear Brother 🙏God Bless your Family
Thank you very much
A master at work
Thank you!
When this covid nonsense is done I'll be opening up a bakery/coffee roastery in Wales and your videos are invaluable. :)
@@oglet999 :)))
Thanks Joy! I enjoy your channel and the passion that you put in it and nature on the background of your videos!
I'd like to use some whole grain spelt flour instead, would you suggest the same dosages?
E' bellissimoooo!!!
Well done. Great video. Really enjoyed it. For how much would you say did the dough increase in size after you added the starter? Thanks!
Hi, thanks for you message! The appreciation is mutual. I would say the increase was around ... 30%. This helps me not destroy the structure when I make the shape. But I had to leave it for another hour at room temperature before putting it in the fridge.
@@BreadbyJoyRideCoffee Okay perfect. Very interesting. I have been trying to get a hold of some high protein whole wheat flour. I feel that you could inflate the dough a little more then. The 30% is pretty much exactly what I observed as well.
Sir this is fantastic...thank you so much :) is there a way to braid this bread?... as i would like to use this recipe for challah.
"Old fashioned grinder!" 🤣 Maybe I should be shopping for a cane at the same time? 😂😂😂
:)))
Beautiful! My guess is you could have ended up with an even more open crumb had you tried 85-90% hydration. The reason being is your dough was very strong and could have held more water no problem.
That's how I felt. Initially I wanted to increase its hydration but I thought I would destroy it when shaping. But it really supports more water. True.
I am curious as to what would happen if you do not autolyse the flour on its own? I have never autolysed before, I just always add the active starter to the flour and the salt and water all together, and start the stretching process. Do you have any insight on what autolyse is doing? Also another thing, when you stretch the dough completely flat and large on the table and folding it, what is that stretching doing? How is it different than just folding the dough on itself?
Thanks a lot -- your videos are very insightful! especially when you split the dough into multiple loaves to test out how different resting time/rise time impacts the loaf!
Great ambient soundtrack. What is it? I grow and process my own wheat, barley, and oats. I've been looking for a way to get lighter, fluffier wholegrain bread. Will give this a try.
Absolutely beautiful whole wheat artisan loaf. I bet it tastes as good as it looks. You are so lucky to live within such a vibrant looking forest. What is the music from, may I ask? I could do my yoga meditation to it!
Thank you Barry, see here: ruclips.net/video/5UmjkYoqLm8/видео.html
Hi, thank you so much for your sharing . There is a question i would like to ask that should I use freshly boiled water for the bran or maybe let the boiled water cooling down for a while ? Like maybe abt 50-60 degree?or higher ? Looking forward your reply~~
Great loaf, congrats! Are you taking the water used to hydrate the bran out of the total water in the recipe? Thanks
yes it's included in total water
I've been making a yeasted WW bread using the Yudane method of placing some of the flour in boiling water but this seems very logical to focus on the bran component. As we love the yeasted WW with Yudane, I'm thinking of also incorporating the bran soaker would be the best of all worlds for a sourdough loaf. Great idea! Thanks for the video
How did this go? As yudane is used by gelatinazing the starches, I would imagning scolding the bran/fiber doesn't do the same thing?
@@lyn1896 Not sure of what chemically/physically is done by the Yudane method but the end result, for my taste buds is a sweeter, less bitter flavor from the bran. If there is another change taking place I admit to being ignorant of it. All I know is IMO the bread tastes better, softer and lasts longer.
@@mikewurlitzer5217 Sounds awesome!
A very special thing indeed👍
This is a bread as glorious as it gets.
That lamination part,,, with whole wheat!! That was truly amazing💖
God job dude! 👍
Thank you!
hi! how come my dough turns up stickerer and it sticks to the glass table top when doing the laminate? also the dough also tear during lamination .... should the autolysis be longer than 2hrs?
I love your videos. What size sieve do you use for sifting the flour?
I love to watch you bake! It looks like your scale measures to the hundredth. What is the brand and where did you purchase from?
It's Hario scale. From coffee shops/websites.
Hi, me again :P
how do you know when bulk fermentation is done so i can start to shape it? is there any particular rule on that. I am learning from your videos a lot but kinda struggling with oven spring, imho im overfermenting cause my kitchen temperature is a bit high. So my q is, is there any clue when to stop with bulk fermentation and shape it, and does it matter when to divide your bulk into smaller pieces. I saw it you do it just after lamination action.
I love watching all your videos, I hope one day to be a good baker like you. Unfortunately, I'm doing pretty badly, I'm afraid I'll give up. 😢
thank you! no worries. small step by step is getting better.
That a nice sealing, can share more on technique
Hi. I'm loving your channel, and I was impressed especially by this video. Congratulations!
Any tips on how to do it with Spelt Flour?
I've tried it, but failed. I was trying to improve the crumb of my Spelt Sourdough but got the opposite effect. I'm guessing Spelt needs less Hydration and maybe also less kneading? What do you think?
Thank you and keep on!
Thank you Boris! Indeed Spelt Flour is different and process is a bit special. Due to lot of extensibility. I guess we must work at elasticity: shorter autolyse, less water, maybe faster fermentation. I will think more at this and will try to put something here. Thank you for your message.
@@BreadbyJoyRideCoffee Thank you. That’s very kind of you. My previous breads had a decent rise and crumb but this one was just plain flat, a very sad and lifeless bread. I had never done the lamination and I was impressed by how extensible the dough could get and it was very fun doing it. I thought it was going ok... the only thing I was missing was the tightness of the dough but I was thinking that that was just normal for a high hydration.
Wow, that is a beautiful looking crumb there. So it looks like you don't just leave the dough to bulkl ferment on the counter until it say doubles, as it looks like you keep coming back so often and working it to build tension before going into the Baneton and cold ferment?
Grinding and then soaking the bran in boiled water is a brilliant method!! I will use this method for all my future whole wheat bread. Thank you for sharing the method. BTW, could you share your shifter mesh number? I will buy something similar to separate the bran from four.
Don't know the size. It's a cheap one from supermarket.
Can we use loaf tin instead? Is the procedure still the same. Please advise. Thanks for your time!!!
Holy macaroni what a pro, maestro!! What flour do you use for dusting? Ap or ww? 👏👏👏
:) Thank you. Here was AP.
What size mesh is best to separate the bran? Thanks
I would love to see you do a Russian black bread. I wonder how much rye you could put in it and still get relatively airy bread.
Beautiful loaf. Can you post a link to the knife that you used to cut the bread?
Impressive. What made you opt on only one coil fold as a preshape and not your habitual 2 coil folds?
Astounding result for 100% wholemeal - I only approach that result at no more than 15%. Your loaves are always superb. I always laminate now after watching your videos. Keep posting videos as I love them!
Thank you Graham!
I had a sandwich at the Royal Hawaiian once and it was a sourdough but a combination of dark rye, white and whole wheat. How can I replicate this delicious loaf of bread? please help.
Good job man. I have one question. Why not over heat the bran in grinder and than shock it with boiling water?
Damn. You nailed it. What a beautiful loaf, made me smile. I have been struggling with the change in temperature and humidity, just realised the repercussions of humidity on sourdough. My whole wheat drinks up too much water and the humidity ranges from 60% from morning till 95% in late evening . So i am not able to find the right point of hydration. Also the temperature is around 29°C and down till 26°C by night. So handling the dough has been a struggle for me. My dough has been losing it's structure cause of high humidity and acetic acid production, resulting into over fermentation too. Added at times even upon perfect proofing, baking and cooling time my bread remains gummy. Could it be the humidity, leading to over hydration of the dough?
I have been doing a 90% and 95% hydration, 15% young levain, 2.2% salt. And generally do 4-5 hr bf+proof and bake it after 30 minutes freezer time. Will try to go down to 80-83% and try the overnight fridge maybe. I avoid overnight refrigerator as i am afraid of overtly tangy bread.
Ps would love to see your take on an EGG FREE whole wheat sourdough soft & spongy sandwich loaf. 🤪😍
Thank you for such a comment. Hard to tell you about your local conditions (flour, starter, temperature, humidity). Step by step you must fit everithing. :)
Hello! I wanted to try this method but with the wholewheat flour we have, it seems like the bran particles are very small for the sieve we have. So they arent getting sifted out. Can you please let me know how I can proceed with the recipe without the bran process?
what would be the price of this bread in the store? would anyone buy it? by the way, this is absolutely the best bread i've ever seen.
hey i had a problem with the dough getting really flat and not rising in the oven, any idea what i did wrong?
So sad my dough is not near as elastic as yours :( I failed at grinding and hydrating the bran, so that might be it.
Thanks for sharing!
Thank you. Keep trying.
May I use Kamut whole wheat flour instead? I love your passion in the process!
Yep. I have made 100% wholemeal Kamut/Khorasan bread in more or less the same way. I do have to sift the flour and regrind the course bits. You will have to experiment with lower or higher hydration level depending on how much your dough will take. It will be much earlier to regrind the bran/groats if your flour is stoneground rather than the regular roller milled . Or you can just sift out the courser bran. I like mine as fine as possible. I tend to make dough with my Kamut flour at round 60-65% hydration, depending on how brave I feel that day.
Weird a passion isn'it. Me too. ithought uwere not open the loaf but thks udid it. No doubt Delicacy, main ingredient
Thank you Antonio!
Too much fun with your flour
My sifter lets all the bran right through. What sieve are you using?
Beautiful bread 😍 Do you use cold (but boiled) water to hydrate the bran? Or boiling water?
Thank you! I used hot water, just boiled!
boiling water :)
Thank you 😊
What was bulking temperature? Wonderful loaf!
What size mesh screen do to use to separate the bran?
Question: why not to ferment overnight the bran, along with the hydration?
This is a great loaf I can only hope to produce one that fine. I have a question about grinding up the bran. Doesn't that greatly reduce the fiber benefit of Whole Wheat? Even so, what a reward!
That's a good question. I don't know :) Fiber should still stay in the bread in one form or another. From what I saw, this grinder "ruffles" them more than it grinds them. :)
@@BreadbyJoyRideCoffee i will definitely try grinding my whole wheat flour and I have a grinder exactly like yours except the brand name is Braun. I wonder if its the same company using a different name here the states?
Hi! What to use if i don't want to use sourdough starter?
Amazing bread. What is the size of the mesh in the sieve that you use to separate the bran ? Thanks 🙏
don't know ... it's something from supermarket, I'll look if there are some numbers on it.
i have trouble with my dough sticking to the glass container, how do you get yours to just fall out so easily?
Hi Joe, just wondering your thoughts about an overnight autolyse with 100% whole wheat bread, have you tried it yet ?
I do, but until now with this method I have best results. You must try and what is the best for you and for your flour.
Great loaf! Have you tried with wholewheat starter yet? I would like to see the difference between one loaf like this one and one with ww starter, the same method. Because this one is 90% wholewheat, 10% manitoba ;)
It's true. Step by step. I still haven't managed to control a wholemeal starter well. I still have to learn & try. Thank you!
Me, I have the ww starter but I don't have the loaf :)