Whole Wheat Sourdough Bread

This whole wheat sourdough recipe takes about 3 days from refreshing your starter to baking. It takes that long because the shaped loaves are refrigerated and allowed to rise slowly for about 16 hours. The dough fully develops its flavor and sourness during this time.

My fridge keeps a temperature of 40°F so adjust the final proofing time accordingly, anywhere from 12 to 18 hours, depending on your numbers.

The bread is equal parts white and whole wheat flour. Since the previous sourdough bread post was all white, a 100% whole wheat recipe seems like the next logical step, isn’t it? Not much luck with that, though. The loaves either fall flat or turn into bricks, but we’ll see what happens. Can you recommend any 100% whole wheat sourdough recipes?

recipe adapted from Michel Suas’ Advanced Bread and Pastry
Yeastspotting at Wild Yeast Blog

Whole Wheat Sourdough Bread Recipe

makes two loaves

For the Stiff Levain / Wild Yeast Starter:

Ingredients                  Volume          Ounces          Grams
stiff levain (50% hydration)    1/4 cup           2             57
water, room temp         2 tbsp + 1 tsp           1.25          35
unbleached bread flour          1/2 cup           2.5           71

Stiff Levain / Wild Yeast Starter Directions:

1. Cut the stiff levain into small pieces and place in a bowl. Pour the water over the levain and stir to dissolve. Add the flour and mix until thoroughly hydrated. Knead for a few minutes until a smooth dough is formed.
2. Place the levain in a bowl and cover. Let stand at room temperature for about 12 hours before using in the final dough.

For the Final Dough:

Ingredients                  Volume          Ounces          Grams
all of the stiff levain, cut into small pieces
water, room temp     1 1/4 cups + 2 tbsp         11.1          315
whole wheat flour                 2 cups          8.8          248
unbleached bread flour        1 1/3 cups          5.9          167
salt                              2 tsp           0.4           11

Directions:

Mix             In a large bowl, Pour the water over the levain
                pieces and stir to dissolve. Add the flours and salt.
                Mix until the dough is thoroughly hydrated and a
                shaggy ball is formed.

Rest            Cover the bowl and let stand for about 10 minutes.

Knead           8 to 10 minutes, until the dough is smooth and only
                slightly sticky.

Bulk Ferment #1 90 minutes at room temperature

Stretch and Fold

Bulk Ferment #2 90 minutes at room temperature

Divide          2 pieces

Preshape        loose rounds

Rest            20 to 30 minutes

Shape           tight round or oval loaves

Final Proof     Refrigerate for 12 to 18 hours. Loosely cover with
                plastic wrap or store in a large airtight container.

                Remove the loaves from the refrigerator just as the
                oven is preheated. The proofed dough will be at room
                temperature for about 45 to 60 minutes before baking.



Preheat Oven    450ºF / 230ºC

Score



Steam           1 cup of boiling water poured in a heavy steam pan
                (preferably cast iron)

Bake            Bake for 35 minutes at 450ºF / 230ºC, rotating the
                loaves halfway through baking if necessary.

Cool            Let the loaves cool completely at room temperature,
                at least 1 hour.

Single slash down the center for the win.

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