A loaf made with 100% whole wheat flour is going to be on the dense side, which is fine, but just manage your expectations going into it. Funny, I had the same scenario happen to me last night/this morning, so this morning, I turned out the cold dough onto my work surface and let it rest for 45 minutes. I have lots of friends that make this type of bread but use yeast instead of a starter. https://www.breadexperience.com/whole-grain-sourdough-spelt-oatmeal-bread Add them with the flour. The only shame is that I’ve discovered it just now! Just remember that sourdough bread can be made from virtually any type of flour, so opt for a whole grain variety. I make this recipe regularly (it’s great!) I want to try your recipe, but I’m afraid my starter might not be “powerful” enough. *Please read notes above before proceeding. My homemade sourdough has never turned out this good!!! If you live in a humid climate, consider reducing the water by 20 g. You can add the 20 g of water in slowly while you mix until the dough resembles that in the video/photos. Add the liquid levain, salt, and appropriate amount (add this reserved water in slowly as the dough handles it) of the remaining water to the mixing bowl holding the autolysed dough. So wonderful to hear this, Susan! Required fields are marked *. A well-executed bread is undoubtedly more than the aesthetic of it, but the result from executing—by hand—that part of the construction amplifies everything. I used whole grain Flourist Red Fife for the whole wheat percentage of this recipe, which added significant character to this already flavorful bread. There are so many recipes with different ratios out there, I was wondering how you ended up with your specific recipe. The wheat most people are familiar with is just one or two varieties of grasses in a family called Triticum.While bread wheat (T. aestivum) will yield consistently good results in sourdough bread baking, home bakers may wish to try out some other varieties for fun, nutrition, and flavor.Here are some grains that can be found in health food stores and large supermarkets. 1) Why does your bread use such little starter (100g) compared to KAF recipe(227g) per loaf? Does it double in volume within 4 to 6 hours after a feeding? Recipes for no-knead loaves and meals to savor every slice. Much research shows that keeping the components together preserves the nutritional value. I also have a hybrid yeast-sourdough discard recipe, which I share in this troubleshooting post. What a pleasure to find Alexandra’s Kitchen! I don’t like using more than 100g (25%) of stone-milled flour in this recipe. Here's a new, easy and interesting way to make delicious and light whole wheat sourdough bread. Ingredients: However, Working with hard red winter berry whole wheat flour in a long rise sourdough bread is challenging because… The heavier whole wheat flours (like Winter wheat) are stickier than all purpose white bread flours. Final note: I no longer buy commercial whole wheat flours. And I do imagine that this bread will push it's way to the top of your baking priorities more often than not. It's bread like this that gets me excited and propelled to keep baking and experimenting. However, you could also use a Dutch oven: see my post on how to bake with a Dutch oven (in which case don’t use a baking stone or Baking Steel). The dough definitely is sticky. These whole grain sourdough pita come as close as any I have tried to date. * With this baseline, you can increase the amount of water to make it higher hydration or decrease the amount of water to make it lower hydration depending on your preference. I purchase the white spelt flour (and the rice flour) from Whole Foods. View this post for more Essential Sourdough Bread Baking Equipment. Then, remove the steaming pans from inside the oven (or remove the lid to your combo cooker or Dutch oven) and bake for an additional 30-35 minutes, or until done. Troubleshooting what goes wrong with sourdough bread is impossible if you’ve measured with cups. **The price on Amazon is much higher than what I pay in the store. Like I mentioned earlier, my goal for this spelt, rye, and whole wheat sourdough bread was a tender interior. Baking a loaf of sourdough seems to be the only food that does this to me. Transfer dough to flour sack-lined, rice flour-sprinkled bowl: Transfer bowl to fridge to proof (second rise) for 18 to 24 hours. Blueberry Turnover. If you intend to keep the bread for longer, I would stick the ziplock bag in the freezer, and pull out slices or hunks as you wish. For me, 75% hydration is about as high as I can go with sourdough without the dough becoming unmanageable (though recently I’ve experimented with high hydration doughs and am having some success). This little, often overlooked, token is what I look for when my kids are eating, indicating they deeply enjoy something.↩, Warm the water to reach the desired final dough temperature for this levain.↩, The sections on top of the loaf left intact will act as a solid area to trap rising gas.↩. As I mentioned above, try to hit a final dough temperature of 78-80°F (26-27°C). Weekend baking: Tartine’s buttermilk scones, ora, On old favorite: one-bowl, orange-ricotta pound ca, If you’ve made your way through your stash of ho, There are few things a spicy, garlicky, crispy cap, If you are under the impression you have to spend, whole wheat flour isn’t necessarily healthier. After 30 minutes, stretch and fold the dough: Repeat this 4 times at 30 minute intervals, then let the dough rest for 6 to 18 hours or until the dough has nearly doubled and there are bubbles throughout. I’ve tried what certainly feels like every sourdough recipe known to Google and this is by far the best – I’m almost embarrassed by how outrageously complimentary people are, even those who do not usually eat bread. After testing and changing and modifying, each piece fit just right to bring this loaf together. Water, organic whole wheat flour, organic wheat flour, organic rye flour, organic whole wheat sourdough… This morning I have a beautiful crusty loaf that was a pleasure to work with at every step of the process. The amount of salt, fortunately, is a variable that can easily be tailored to your liking. If you're familiar with the flour you're using and you know it can handle it, proceed, otherwise, you might want to withhold more water through mixing than the 100g I do (I'd suggest 200g). I recently uploaded a new post to my Baking Guides page with more information on the slap and fold technique, including the video below. If you want to store the bread at room temperature for 3 to 4 days, I think the best method is in a ziplock bag. Do you have a better recipe of only WW flour? Design by Purr | Support by Foodie Digital. More Bread Recipes. Can I just use this recipe for all 4? When sourdoughs rise for too long, the dough weakens. Article updated: 20th July 2018 How is traditional sourdough bread made? Standard sourdough recipes often call for 500g of flour per loaf. Or can I do this straight from the fridge? Don’t use gluten-free flours. Transfer dough to a clean work surface. If not how long do I leave it on the bench? Sweet & Savory Pastries. Lately, I find myself inadvertently nudged toward baking this recipe, an inclination for vibrant and flavorful food to combat the chilly weather outside. How would that effect bake time? Why? Add the called for mature sourdough starter, water2, and flour listed in the Levain Build section above to a clean jar. All evidence of a strong rise in the oven despite the high percentage of whole grains. Hydration is something I don’t discuss too often because I find it can turn people off (me included). If you cannot find bread flour — I know supplies are limited at the moment — you can use all-purpose flour. Question: is your starter strong and active? Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? During the three and a half hour bulk fermentation, give the dough three sets of stretch and folds. it’s very hard to put a timeline on these two phases. **) has become my most important tool when it comes to sourdough bread baking. Second: nice work experimenting until you found a method that worked for you. A ziplock bag will not prevent the crust of bread from turning soft, which is why I suggest always reheating day-old bread. Special equipment: Straight-sided vessel for the bulk fermentation, Dutch oven, flour-sack towel. Your email address will not be published. Traditional sourdough breads made from wheat, wholemeal wheat, and spelt flours are low FODMAP because they contain reduced levels of fructans (2). Why? If shaped like a long batard, I suggest a double (or triple) score similar to a demi-baguette to eke out more rise and help prevent significant collapse. I think it has something to do with the art of the craft, the work that goes into it, the satisfaction that results. First: how nice of you to share bread on Thanksgiving … no better gift . This way, I know the bread was frozen at its freshest. Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 … You’ll need 400g flour. In my email course, Foolproof Bread Baking, I receive a lot of questions about how to incorporate more whole grain flours into bread. While bread is rising, preheat the oven to 400 degrees F. When the bread has risen, bake it at 400 degrees F for 5 minutes. Spelt always brings with it a sweet and nutty flavor, but the Red Fife also played its part. Trial and error? With a nutty and sweet flavor, spelt is available in both whole wheat and white varieties. The hydration level for this white spelt flour sourdough bread is at about 71% so it is easy to handle and therefore simple to make. Why does your bread use such little starter (100g) compared to KAF recipe(227g) per loaf? The 4 common mistakes. I rolled the final, shaped dough on a towel with a layer of instant rolled oats spread from edge to edge to get them to stick to the exterior. Maybe it still tastes ok but looks nothing like your bread. I would start with 3/4 to 1 cup; next time around, adjust based on your results. The more I make it, the more this sentiment becomes a truth. The result was freshly milled flour with a captivating aroma brimming with possibility. ©2021 Alexandra's Kitchen. A good loaf of bread for me has so much to do with texture. Hello! If you love this recipe, please consider giving it a star rating when you post a comment. After 18 to 24 hours, transfer dough to a sheet of parchment paper. This bread was great. So nice to hear this, Swati! I proofed this in the fridge for about 12 hours; then let rise at room temperature for roughly 5-6 hours before baking at 400ºF for about 40 minutes. Bread enthusiast. I researched several of my bread books and bought a new one and ordered starter from King Arthur. There are so many recipes with different ratios out there, I was wondering how you ended up with your specific recipe. I followed the directions to a T. I used 50g of Oregon dark northern rye. I would do the same temperature, and I would bake it covered for the same amount of time (30 minutes); then bake it uncovered for longer — you’ll have to use your judgment. I’ve tried other reusable/environmentally friendly options, but nothing seems to keep bread freshest — the crumb the softest — better than a ziplock bag. I may have overproofed my previous loaves. Hi Carlee! Sometimes I wonder if the full range of textures, colors, and flavors I experience are genuinely there, visible to my eyes and present on my palate, or if I manufacture them when I see something mouthwatering. I truly feel this is what sourdough is all about — trial and error and finding a path that works for you. Thanks so much for writing . 12.5% may seem like a tiny amount, but I am constantly surprised by how much flavor, texture, and color this small proportion of stone-milled flour offers to a loaf of bread. Great to hear it turned out well. I’ve finally found that for my Wolf oven I simply preheat the oven to 450 degrees, bake in the cold DO covered for 20 minutes, turn the oven down to 400 degrees, remove the cover and bake for another 20. Cover with plastic … Preheat your oven with a baking stone or Baking Steel inside to 500°F (260°C). Bummer to hear this. And the answer to the question about overnight bulk rise in fridge and then immediate bench rest and proofing loaves (I double) in fridge was exactly what I needed. As noted above, the recipe below makes a loaf that’s a little bit smaller for two reasons: *Note: This is a crude calculation. It was not until I found your “sourdough demystified” tips about bulk fermentation and using the fridge for proofing that I understood my errors. It worked just fine, but I like using more starter, mostly because I like using my starter — I try to keep my starter on the lean side, but even so, when I feed it, I always have more than 100 g of starter, and I like to use most of it when I bake as opposed to storing it, after which time it may get discarded. Thanks… I baked it open and it was beautiful except that like a cake I left it for an hour in the pan after taking it out of the oven and the sides had condensation on them but it is still great. That extra day (or two) in the fridge seems to be a very special trick and really makes a difference to the lightness of the crumb. If you struggle with these assessments, I have two tips for you: After my digital scale, my clear, straight-sided 4-qt Cambro (**this one is BPA-free! For this reason, I use at the most 25% stone-milled flour (100 g for this recipe), but preferably in terms of texture, 12.5% stone-milled flour (50 g for this recipe). Your tips were incredibly helpful. I have attempted the recipe several times now with all-purpose flour and get a decent loaf every time. This Troubleshooting Post may help you identify your issues. Omnivore. This post may contain affiliate links. … Please see my policy. Written by Alina Petre, MS, RD (NL) on February 28, 2017 Read this next When you baked this one in a loaf pan, did you use a covered loaf pan? You can use all bread flour of a mix of bread flour and whole wheat flour. Why is my sourdough so sticky? Gently scrape out your dough from the bulk container onto your dry counter. I do proclaim this is a great recipe that is sure to make those who eat it smile, perhaps with even a split-second eye closure to savor the moment1. Mean it 's a successful recipe ( wintertime or not ) the sourdough sandwich in. 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