![]() Mix the above ingredients in a bowl until all dry bits are hydrated. Medium-protein bread flour or all-purpose flour See my guide to the autolyse technique for more information on its benefits and why I used this technique in this recipe. This will help reduce the total mix time required later in the process. ![]() The two-hour autolyse in this recipe, while not as long as 5-6 hours, helps the high percentage of whole grains fully hydrate and starts the gluten development process without mixing. ![]() Usually, with high percentages of whole wheat and/or bread flour, I lengthen the autolyse time, sometimes up to 5-6 hours. Weightīuild the liquid levain (everything listed in the Levain Build section above) in the morning or afternoon and store somewhere around 78☏ (26☌) ambient. See my post on the importance of dough temperature for more information. This gets the whole process moving faster, and by the time you’re ready to use this levain, you’ll notice some significant activity. To adjust for the reduced build time, we’ll increase our inoculation of mature starter and the water temperature. High protein flour (~12% protein, King Arthur Bread Flour)Īs mentioned earlier, I worked with a shorter levain build for this bread. ![]() Medium-protein bread flour or All-purpose flour (~11% protein, Giusto's Artisan Bread Flour) If this is your first time trying this loaf, reserve 100g of the mixing water and only add it in if the dough feels like it can handle the addition. This recipe is highly hydrated because there's a high percentage of whole grains, which require more water in the mix (the bran and germ present in the flour can take on quite a bit more). Target final dough temperature (FDT) is 78☏ (26☌). Fifty-Fifty Whole Wheat Sourdough Bread Formula Vitals Total Dough Weight If you don’t have access to this flour any “all-purpose” flour would work well here, including King Arthur all-purpose. To me, these generally have less of a gummy texture and perform very well for extended fermentation times. Generally, I prefer the texture of lower protein white flour like Giusto’s or Central Milling Artisan Baker's Craft (both which are around 11-12% protein). If you don’t have stoneground whole wheat a roller milled whole wheat (this is typically what you’ll find at the market) will work just as well, perhaps with a slightly different flavor profile and less assertive whole wheat taste overall. Due to the method of milling, stoneground whole wheat preserves more of the bran and germ and these particles are clearly evident when passing the raw flour through your fingers. In experimenting between stoneground and roller milled whole wheat flour I've found the flavor of stoneground whole wheat to be more assertive, deep and much tastier overall. My whole wheat selection here is pretty straightforward, just a good quality stoneground whole wheat (and it’s actually the whole wheat flour I use most often here in my kitchen). More on this later, and before we delve into these things any further, let’s talk about flour. Instead of baking on thick baking stones, I opted for a Baking Steel as my “deck,” which gets incredibly hot. The ability to adjust your levain to suit your schedule is handy and it means baking can revolve around our busy schedules and hectic weekends.Īnd finally, I played with baking this bread at a much higher temperature for a shorter period overall-I baked these fast and hot (and you can see that in the image above, a little more color all around and especially on top). Nothing groundbreaking here, but I like to highlight it upfront as something to add to your baking toolbox. This is a handy thing to be comfortable with, it means you can get a strong, reliable levain ready to go in a shorter time period (about 3-4 hours instead of 6-7). Instead of a long levain build period, this formula calls for a shorter time from levain mix to using it in the dough. I find there are advantages and disadvantages to both but when it comes down to it as long as you adjust the total water in your recipe you'll get a great result no matter which type of starter you maintain or levain you use. I made this change mostly to see if the result would be all that different, but also because I wanted to add flexibility to this bread-knowing that I, or you out there, could make it with a stiff or liquid levain just the same. My previous work with whole wheat almost always utilized a stiff levain (around 65% hydration) but here I opted for 100% hydration liquid levain. Even when things are already working well I seem to dig in and just have to adjust. As you might know, I always like to experiment.
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