50% Whole Wheat Sourdough Bread - Easy, No Fuss Method
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- Опубликовано: 6 авг 2024
- In my usual style, this is an easy, straightforward way to make a loaf of fifty percent whole wheat sourdough bread. Apart from the stretch and folds, there are no fancy techniques, just mix it, ferment it, shape it and bake it - all in one day. I hope you enjoy the video!
Recipe
Note that the volume measurements are metric and are approximate measures only - you may need to tweak this recipe to suit your own flours.
250g (just under 2 cups) stone ground whole wheat flour (unsifted - mine was freshly milled)
250g (1 and 3/4 cups) all purpose or 'plain' flour (I used Aldi band. Cheap as chips!)
8g (1.5 teaspoons) salt - any kind will do
416g (1 and 2/3 cup) water (this was an 85% hydration dough)
** Use less water if your whole wheat flour is sifted or isn't made from hard or high protein wheat - not all flours can take the same amount of water as my thirsty Australian hard white wheat! My flour was freshly milled at home too, so it does absorb a lot of water.
120g (1/2 cup) whole wheat or other sourdough starter
** I use my starter cold, straight from the fridge, even if it's a few days old. This starter for this video was 100% hydration.
Method
Mix the ingredients. Bulk ferment with stretch and folds until the dough starts to become gassy (be careful not to overferment it, especially in hot weather!). Pre-shape then shape the dough. Preheat your oven to 220°C (428°F) when the dough is close to ready, at least 20 minutes before baking. When your dough is risen and getting jiggly, bake it covered or uncovered for anywhere between 45 and 60 minutes (just use whatever baking set-up you have, you could even bake this in a loaf pan! This video may give you more ideas on baking set-up options • Home Bread Baking Setu... ).
If you bake your loaf uncovered, it may need less time than if it's covered. The timing of baking also depends on your oven, and how dark you like your crust :)
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I've been very reliably making Sourdough loaves with 400gr bread flour & 100 gr WW flour. I'm ready to try a 50%/50% loaf. You make it look so easy! So many bakers discourage going 50/50, let alone 100% whole grain, as many of your recipes are. Thanks for the encouragement & better nutrition!
You're welcome Kaylee! My new channel is dedicated to 100% whole grain sourdough. You might like it too ruclips.net/user/EllysEverydayWholegrainSourdoughvideos
My mother and I have both decided we like your sourdough baking videos better than anything else on RUclips. You're just incredible. No fuss, no muss, just lovely bread. We've now adapted our "Artisan Bread in 5 Minutes" recipes and timing to your (even simpler) techniques, and our loaves are better than ever. Thank you very much!
Oh wow, that's so wonderful Jahan. Thank you! I wish you and your mother every success and much happiness in your easy sourdough baking! I don't know if you know this, but I'm sharing all of my bread videos over here now ruclips.net/user/EllysEverydayWholegrainSourdough
This has been my go-to loaf for the past few weeks! Always had issues with making a 50/50 loaf but this recipe has worked every time. The steps are really clear and easy to follow. Thanks so much 🙏🥖
Thanks so much Jacob, that's great to hear :)
I love your laid-back style and simple approach to SD bread baking. And I've ordered one of those roasting pans. 😁
Thank you Steve!
just started my sourdough journey 5 months ago. Before that I only used 100% whole wheat I ground myself. This 50/50 blend seems like a good starting point to get me closer to that 100% fresh ground wheat. Thanks for this video, you have inspired me to move on from my 33% blend I am baking now. Your crumb is beautiful!
Good for you! Thanks. And if/when you want to switch to 100% whole grain, come and visit me here! www.youtube.com/@ellyswholegrainsourdough/videos
I made this today and it came out beautifully. I used bread flour and whole wheat flour and baked in Dutch oven. Other than that, I did follow your directions. As usual, your easy to follow and quite relaxed instructions made my sourdough a success. I’ve used your easy no knead sourdough recipe weekly, foe 6 months and never had it fail.
That's so wonderful Diane, thank you.
Nice voice and speed of explanation for beginner to know and follow. Thank you!
You're welcome, thank you for the feedback :)
That is a great looking loaf of bread 🥖 I’m trying to teach my niece how to bake bread, but she lives far away. I told her to follow you because you keep things simple and get great results!! I’ll send her this video!! Thanks for all you do 🥰
Thank you so much Sandra, I really appreciate your kind feedback and sharing my videos with your neice! I hope she enjoys them as you do :)
Cheers from Christchurch .... Just Love All your vidclips .... You make it just so 'Simple', so well explained and demonstrated. Thanks for your really inspirational input. Keep well and Stay Safe .... Cheers from NZ
Thanks Keith, I appreciate that! Nice to hear from you in NZ.
I made this recipe today and it turned out FABULOUS! I love the way you provided easy instructions and an uncomplicated way of doing everything. I subscribed to both of your channels and look forward to making more of your bread recipes. Thanks so much.💛💛💛
Thank you!
I could watch this all day!!! Thank you for sharing your recipe and baking tips with us!
Thanks Irene, that's so nice to hear! It's a pleasure.
Thank you Ellie !! Love how simply you demonstrate how to make your sourdough bread!! Stay blessed
Thank you Elly for all the advice and insites 👌👌
Yahoooo, tried AGAIN today with
MUCH LESS water and have a PERFECT sourdough ...thank you thank you 🙏
Yay that's wonderful!!! Big congrats :)
Hi Elly, I really like the way you handle the dough at the final stage of shaping, no flour at all on the board. I followed your method at this stage and am very satisfied. I use to put lots of flour on the board during shaping , is so messy and my god, so difficult to handle. Lots of thanks for showing us. Love from Malaysia.
You're very welcome. Thanks for commenting :)
Thank you SO much Ellie for this video! I’m just loving my sourdough bread baking journey because of you!! God bless 😊
That's so wonderful, thank you!
wow ...so easy ...so simple ....no more searching...thank you once again
Love your video Elly and looove the bread! 😍
Thank you for such clear and unfussy instructions. Much appreciated.
You are so welcome, thank you for your feedback :)
Wow! Well done! Thank you so much for your clear instructions and no-fuss style. That bread looks amazing.
Thanks so much!
Thanks for the time stamps Elly! Really helps me (novice) to plan bread making throughout the day. Lovely loaf too
Thank you Debbie, you're welcome.
That looks amazing, I will definitely try this. I have been looking for a same day sourdough loaf!!! Thank you
You're welcome Doreen! You might like this 100% whole wheat version as well ruclips.net/video/0Z3ae1vPNQ0/видео.html
You have to be the tidiest cook I've seen! Love your videos and I am using a lot of your tips, especially for feeding my starter. Thank You!!
Thanks Irene! I'm not a fan of mess that's for sure 😊
Made this yesterday and it turned out amazing. Easiest loaf I've made so far. Definitely will continue making it!
Wonderful! I'm pleased that lots of people are having success with this loaf :)
Elly, your bread always turn out beautiful and crusty and delicious bread 🥖 it’s perfect 😍 thank you 🙏
Loved it! I will try this for sure! Thank you again for your dedication ♥️ excellent video 👏👏
Thank you very much Virginia! Have fun with it! :)
Just simply a beauty of a bread, thank most kindly for sharing 🙏
Just made the loaf - with your great instructions it turned out wonderful. Thank you!
Fantastic!
Wow even Australia has a bread flour shortage issue! Anyway, thanks for another nice video. I love your voice and your process, nice balance of good practice but also simplicity!
Thank you, that's wonderful feedback.
Elly, You make it look so easy. The final product is BEAUTIFUL. I like the way you "do" your
sourdough starter. Again Simple and Direct. Thanks for sharing ....very helpful and educational for me. I LEARNED A LOT. Thanks
Thank you so much! I'm really glad you enjoyed it Aria :)
Thank you for this video tutorial!.I have a toaster too and wasn’t sure if I could make sourdough in it.This video has given me the confidence that I CAN. Thanks a million…
Beautiful! Thank you for a lovely, easily understood video. I’m a newbie, and have made 1 loaf so far. I really appreciate your direct, no nonsense approach, while keeping such a nice, calm and pleasant dialogue with us. I aspire to make the kind of gorgeous loaf someday that you did! Thanks again, and hello from Texas!
Thank you Terry, that's so wonderful to hear! I wish you all the best, and hello from Brisbane! :)
Beautiful! The best video for sourdough bread. So simple yet perfect crumb! Thank you for sharing. I will definitely make this. I also have a 3 day old starter in my fridge😁.
Thanks so much! 😊 You're welcome, have fun with it!
That looks fantastic. I also want to compliment you on the video quality, content and information. Fantastic and real, all... thank you for the wonderful offering
Thank you so much Roy, I appreciate that.
Oh that bread looks wonderful and I bet it was delicious. You make it look so easy. Well done and thanks so much for sharing.
Thank you Diana, yes it was absolutely wonderful to eat. We've been devouring these loaves lately! Thanks for your feedback :)
I finally made this recipe and am overjoyed. Thx so much. I purchased a starter packet because I didn't ever get a good result on my rises. And I should have purchased a starter years ago. Many thx and blessings.
Been looking for a recipe just like this! Thank you Elly
You're welcome Vic! Thanks for watching, and for commenting. I appreciate the support!
Really like this super easy sourdough loaf ..Thank-you!
I have picked up on your easy laid back attitude towards bread making and it has made all the difference!
That's music to my ears Nancy, thank you!
Thanks so much Elly! You are giving me such confidence to start to trust myself and understand what’s going on with my ingredients and the process chemistry. Take care and stay well from New Brunswick, Canada. Regards, Roxanne.
You're welcome Roxanne, thank you!
I’m so exited about this video! I’m baking sourdough this weekend for the first time !
That's exciting! Have fun :)
Thank you.Very nice to see you again 💕 Love your videos
Thank you :)
I’ve made this recipe twice and am very pleased with the results. In Canada our wheat is high in protein as well and therefore I find it quite thirsty too. This is my new go to sourdough bread recipe. 🥖 ❤️
Thanks Karin, that's so lovely to hear! :)
Thank you Elly for sharing your recipe . I made the best bread yesterday. So easy to follow. You make bread baking look so easy .thank you🦋
You're welcome Delia, thank you! Glad you found it easy :)
Elly you make it look so easy. What a beautiful loaf!
Thank you Ethel - it is easy! :)
Just made the most fantastic loaf using your completely wonderful relaxing unpretentious recipe. I just took your advice and slightly adjusted the hydration percentage to suit my flour. I am dancing for joy!! Thank you very much! The best bit is I fell confident about knitting this nutritious bread into my daily routine! Thank you once again.
Oh wonderful!!!! That's so good, I'm very happy for you. Yes, we really do need to adjust for our own flours with sourdough. Excellent news!
PERFECT! I wish I could bake as well as You did! Congrats!
Thank you - you can! It just takes some practice :)
Thank you truly enjoyed this video. As a new sourdough baker I’ve seen so many videos that are so complex for beginners
Glad you enjoyed it :)
That is really stunning!
Thank you!
Thank you for your really helpful demonstration and, above all, reassuring tone! Also, for talking us through the everyday issues that run alongside these processes, such as keeping the jars clean, re-feeding there starter, when to put it back into the fridge etc. Most other demonstrators get so carried away with the 'best baker' characteristics that they fail to make you want to keep baking such lovely bread as part of your everyday life. So, many thanks. I shall definitely listen to this again...and then...start! By the way, the bread looked soooooooooooooo professional! Definitely Best Baker!
Aww, thank you!! That's the best feedback, I love it. Appreciate your words. Happy baking!
Your shaping with spray of water only, no scraper, and simple rolling and tucking, all show better skills than many other so-called experts on RUclips. Single temp all the way very cool also. Thanks for the video!
Thank you, I really appreciate that feedback. I have a very different style to many of the others and I think its worth sharing. Sourdough is definitely both an art and a science, but I lean towards the arty/intuitive side :)
Thanks a lot for sourdough videos Elly. Love how you use basic wholesome ingredients and keep the whole process so simple. I will try this bread today.
Thank you Sandhya, you're welcome :)
My bread turned out beautifully. The best I've made to date. Thanks again Elly.
I am loving it, it's awesome 👍👍👍
Thank you so much 😀
I’ve been looking for a 50/50 whole wheat sour dough recipe, especially since it’s so hard to find the flour I want. (And also way over priced if I find it). This looks so good, and I can almost smell it in my mind! Thank you so much for sharing your recipe. I can’t wait to try it. Bless you, Sheri
Thank you so much, you're very welcome! It's a lovely easy recipe, and the bread is just delicious!
That's great, far more stretch and folds that I do but I'll try it. So many videos are like science lessons when it comes to sourdough, in a busy, hungry house I really don't have time to fuss about. We eat sourdough home made exclusively, my sons won't touch commercially made bread now. I accidentally ordered a sack of wholewheat bread flour instead of just white so have a lot to use! Thanks for the recipe, I'm never sure of the amounts of water to flour so this is very straightforward.
OMGeeee!! Thank you so much! I haven't attempted sourdough since my girls were very young - about 28 years ago! So I had some starter going but was a bit concerned about all the various ways to make it. Watched your first vid from 2016, and then this one. I used this one and it came out perfect!!! Thank you so!
Thanks Terry, that's excellent!
Thanks so much for this. You make it look so much simpler than most of the guys out there which is so refreshing. Excitement levels rising (hopefully as with the bread!!!)
Thank you Ben, that's a great compliment! It's worth getting excited about, that's for sure :)
Thank you for a great uncomplicated video !! The bread looks delicious. Hello from Mississippi USA.
Thank you! I really appreciate that! Glad you liked it. Hello from Brisbane :)
Thank you for this recipe, it is fantastic! I tried so many recipes but none work so well. First time when my bread raised and has bubbles inside!
Thank you again!❤
Thank you very much! So beautiful and delicious. I’m going to try.🙏🏻👏
Wonderful! Thanks Victoria :)
Your bread is beautiful, absolutely lovely to look at and I'm certain it was delicious!
Thank you Sheryl, yes it was!
this recipe is amazing!! I was so scared to make my first sourdough loaf with only whole wheat and ap flour, so I was so happy i watched this video! It came out so so good (it barely lasted a day in my house haha!)
Wow that's great! So happy it worked out for you. Enjoy :)
It looks fabulous!!
Thanks Janet! Glad to hear that :)
Thanks Ellie
I love your approach to baking which is simple and uses ordinary bowls and spoons which cut down on cost.While you say that your not a baker you are very skilled and understand the craft of making sour dough and your passion comes through .Thank you very much. I have learned a lot from you .
Thank you so much Mary.
Many thanks for this video and recipe/process for 50% whole wheat/ 50% all purpose sourdough. I started making the bread yesterday. Knowing that different flours absorb water differently, I didn't add all the water at once in the mixing phase, but didn't actually measure how much water made it into the mix and how much was left. After a couple of rounds of stretch & folds, 30 minutes apart, my dough felt a little stiff and I realized I hadn't added enough water. I figure I was only at around 68% hydration! I began adding more water and trying to incorporate it. It seemed like I had added too much water then and was breaking apart all the strength that had already been developed; It was very sloppy, but I couldn't bear the thought of scrapping it all. After several minutes of kneading and folding in the bowl, most of the water seemed to be incorporated. I think I ended up at around 80% hydration. I did 4 more rounds of stretch & folds about 45 minutes apart and by then the dough felt surprisingly nice. I ended up doing pre shape/ shape process and put dough loaf in fridge overnight. I baked it up this morning in an old roasting pan for 45 minutes at 430 f. I did not take the lid off. I'm ecstatic at how beautiful the loaf looks and smells, especially since I thought all may have been lost yesterday! Obviously and thankfully, it is a very forgiving recipe and process! ~ Thanks again & Peace
Wonderful, that's great how you just went for it! Sourdough is surprisingly forgiving if you know how to handle it. You've done really well. Enjoy :)
I’m glad i found you just as i was about to give it all up. I have just made 2 loaves.....not as big holes as yours but much better than the last few i made. Possibly as my starter is maturing things might get better. Thank you
You're welcome. Don't give up, your loaves will get better and you'll find it a lot easier with practice.
Really good!thanks
I'm trying out your method today. Seems perfect for my busy mama lockdown schedule...Fingers crossed! Your loaf looks amazing... Thank you for sharing.
Thank you, have fun with it! You're welcome.
Lovely and easy method to make the best bread 🥯 I like 👍🏼 it and thanks 🙏🏼
Oh that's great. Thank you :)
Thanks Elly, you're an inspiration....I'm cocooning here in Ireland and have been trying to make sourdough bread 😥 😊.... now I think I can do it with your help 🤞Thanks again for your tutorial 💚
You're welcome Kathleen, I hope my videos can get you over the line! Keep trying, you'll get there.
Hi Ellie, this video is exactly what I was praying for. Simple clean clear. You are amazing! First loaf came out perfect (I am have tried a few times and failed) I am sincerely grateful to you. And thank you for making this video. Best wishes to you!
If you can, please create a video of how to make my own starter.
Thank you! Check out my recent starter video over on my bread channel :)
Make ANY TYPE of sourdough starter with one easy process (brown rice & whole wheat demonstration) ruclips.net/video/d36SVZj7TuI/видео.html
Beautiful loaf of bread. Ty for sharing. 🙂
Thanks for watching :)
What a beautiful loaf of bread! Thank you for sharing your skill and creativity! You have a lovely engaging technique and a truly wonderful channel! 😊
Thank you Pamela, that's very kind of you! I appreciate your feedback :)
Bread looks really good. You’ve done a great job and the final color is just spot on. I’m tempted to give it a try especially after I ruined a big loaf today as it was too wet. Keep baking! 🙂
Thank you! I'm just getting my new sourdough bread making channel up and running. Come and visit me there sometime! ruclips.net/channel/UCozBpyoi-j7plavuZKLIgQg
Again, Fantastic! So glad I stumbled on to your channel. Hope you staying safe. 🍻
Thanks Gavin! I'm glad you liked it. Welcome!
Hi Elly, I had never baked bread before. Watching your videos I became fascinated. My first loaf was a flop only because I did not follow your instructions properly, but now I have baked several loafs and still can't believe that I can do it! Your presentation is very methodical and specific. I baked this loaf yesterday and it came out perfect, I even rolled the dough in sunflower and sesame seeds and it is amazingly good. Thank you for your videos and I know that couldn't have done it without watching them over and over again...
Wow Valli, that's such great feedback. Thank you. And congratulations! You're a baker! :)
You are an expert baker! Thank you stay safe!!
Thank you, you too! :)
Great bread 🥖 will try tomorrow. Want to add some sunflower seeds and hope for the best. Have the flours but not fresh milled so will watch water. Thank you 🙌🤗
I love your voice ! So calm! And your recipe it really good!
Thanks!
Wow of all the recipes I have watched yours is by far the easiest, thanks Elly
Thanks Jewel :)
It looks incredible...
Thank you, it is!
Hi, I did like the video and how you are a detailed explanations. My dough was wet and never stopped, next time I’ll use less water. Thank you
That is a gorgeous loaf of bread!
Thank you!
Gorgeous!
Thank you Michele! 😊
Made this today with just whole wheat white flour and bread flour. Worked out great even though i formed it with the seam down and forgot to score it! It still worked out beautifully! Thanks for this no frills recipe!
Wonderful Amy! It would be really fantastic with bread flour. Good for you :)
Thanks for this video! Hey m going to try this tomorrow!
Excellent! Have fun! :)
There is something so wholesome and calming about your content. I appreciate you.
Oh thank you Gabe. I can't tell you how much I appreicate you for saying that.
I like that you're really clean. Kitchen is spotless 😁
Thank you 😊 That's important to me! (I'm a bit of a neat freak)
Beautiful bread.
Thank you 😊
Simple and awesome
Thank you :)
Thanks Elly. I had my 1st success this a.m.! Had a big smile. It smelled like a pain de compagne bought in Paris if i dare say! I used a homemade banneton like you and let the final rise in the fridge overnight. Straight in the oven from the fridge. Did about 5 folds in 2 hours time. Used a 50/50 mix. I think i'm on my way. Will keep watching your videos. Thanks again!
Oh wow, Art, that's wonderful! I am absolutely delighted for you. Pain de compagne indeed! Well done. You're on your way now :)
Wow Elly! Great from start (making starter) to finish..I have to do this. What a fantastic result. Arh the razor blade trick, never knew that. Awesome, I shall watch all you do, much appreciated from the South Burnett Region. Qld.
Thank you so much Kerry! Lovely to hear from another Queenslander :)
This bread made my mouth water. It would taste wonderful dipped in my homemade vegetable soup (made with a little tomato juice, lots of onion, some small diced potatoes and a few tiny chunks of carrots). By the way I’ve watched several of your videos in the past couple of days and I loved them. You inspired me to start my own whole wheat starter today. I haven’t named it yet. I’ll wait until he comes alive. Ha ha.
That sounds wonderful Sharon! Thanks for your kind comments. I love soup too, and my sourdough bread is absolutely in high production in winter when we eat soup constantly! Best of luck with your own sourdough adventure :)
Sharon's Place perhaps Elly is an appropriate name LOL
This is a great video. Your bread came out beautiful and you explain the process very simply. You keep saying you are not an expert baker...but I think you need to give yourself more credit than you do! Thank you for sharing this.
Thank you. Well I'm not formally trained, but yes I do have some expertise! Thanks again.
Beautiful
Love it! Nice and simple. I'd love to see you milling your grains!
Thanks Rita, I have a whole new youtube channel dedicated to Whole Grain Sourdough where I mill the grains for every loaf! You might like to check it out ruclips.net/user/EllysEverydayWholegrainSourdough
thank you for your videos, you rock!!
Thank you Ricky!! That's really nice to hear :)
That is wonderful, unfussy sourdough, and looks absolutely fantastic! Much appreciated. Thank you! I will now bake with lots less anxiety. 😂
Thank you Chris, that's wonderful! You're very welcome :)
Elly this looks wondefull will try once to give you a feed back all the way from India ... so inspiring my all attempts have gone flat.....
Ah yes, it can be hard to make sourdough in India in the hot summer months. Sourdough bread can be easily overfermented and the gluten in the flour completely breaks down. Try keeping the bulk fermentation a lot shorter, only proof it until you see it starting to rise, and keep it a bit cooler if you can. About 20°C is ideal. Good luck!
That looks great! I will try something similar - I'm still working on your other "easy" sourdough recipe and method. Still haven't got it perfect yet so haven't done my own video! Once it's good I'll link back to your channel! Thanks!! 🥖👍😀
Sounds great!
7am here... just started my dough. Just took it out of the oven, 11 hours after starting , and it looks GREAT.
Oooh, exciting! Have fun!
Just took it out of the oven and it looks 👍 great. Thanks Elly.