The Perfect Whole Wheat Sourdough Bread | Full Masterclass
Video Overview & Insights
This is how you make the perfect whole wheat sourdough bread every time. The recipe contains all the important explanations that allow you to master the recipe at home every time. The bread features incredible taste, tremendous oven spring and an amazing crumb - all with 100% whole wheat, completely made by hand.
You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: https://breadco.de/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!
I'd say it all boils down to 3 things:
- Choosing a good whole wheat flour
What a bunch of bulshit, complicated people making bread a rocket science, he must ask for medical attention, should be on meds at least!!!
- Building a lot of dough strength (and skipping the autolysis)
- Fermenting on point
Any tips on how long to bake it?
Details of the dough:
- 400 grams of whole wheat flour
Great recepie, thanks
- 340 grams of water (85%)
- 80 grams of starter (20%)
Thanks for allowing us to see the dough sticking to your hands - that’s the reality! I always regret the loss of ingredients when it always happens with hands on sourdough prep. Scraping hands, and ultimately, the repetitive rinsing of hands…not to mention the ‘sticky hands’ sensory frustration…a game changer from ‘conventional’ bread baking. More reveals for use of whole grains — win-win! And - thanks honestly for allowing us to use a lil flour for strategical handling of the dough!😊
- 8 grams of salt (2%)
The flour I was using: https://thbrco.io/whole-wheat-flour. Use "TheBreadCode" to get 5% off.
I followed your recipe to a tea, but it didn‘t work sadly. The bulk fermentation didn’t even happen and also I have a question when you say turn your temperature down after baking it for 25 minutes. How long does the second final baking take?
I mentioned several videos:
4 starter tips: https://www.youtube.com/watch?v=yYkTrGHNW2w
ur videos are incredible!!!!! thank you so much! love ur excel!!
My trip to the flour mill: https://youtu.be/KooRWvS5c-A
Discard starter bread: https://youtu.be/7V3FyVzzVUI
Thank you for showing your "process", too. It is a very enlightening video.
4 proofing tips: https://youtu.be/b7Pd7UcZxd0
5 dough strength tips: https://youtu.be/wHL44ONu3so
Hamburg is nice, but you should move to Ulm! 😁
Read my free book: https://www.the-sourdough-framework.com/
Support me and buy the hardcover book: https://breadco.de/hardcover-book
Did anyone catch how long he baked after removing the lid?
Buy my starter: http://breadco.de/my-starter
Join our community chat: https://breadco.de/chat
2:42 Considering they're german i don't think so.
Yes i'm Polish how did you know ?
Chapters:
0:00 Intro
Ich hab dein Rezept schon mehrere Male gemacht und gerade zum ersten Mal keine Frisbee gebacken (beim 10. Versuch😄)
Eine Frage hätte ich jedoch. Ich habe nicht gefunden wie lange du das Brot backst, nachdem du den Deckel abnimmst. Könntest du das mir noch verraten? ☺️
0:59 Recap
3:32 Cracking The Bread Code
Whole wheat or partial wheat, it's stil mostly starch, which breaks up in sugars in your system.
4:13 A new flour
5:31 How much water for your flour?
they're calling it the most german sourdough masterclass ever
9:17 The overall process
11:35 Mixing the dough
How can I find exactly the same flour that you used in Germany?
16:06 Building dough strength
24:37 Bulk fermentation complete
Question...for the first 25 minutes you bake with lid and then you take the lid off. And you lower the heat and bake for HOW MUCH LONGER? I just started fermenting the dough and just realize I did not hear the last minutes of baking. :) I will be baking tomorrow. About 18 hours from now.
26:14 Shaping the dough
29:13 Proofing the whole wheat dough
Hendrik (sorry if I misspelled your name), I've been watching this video many times, and also another video of yours for the normal flour (plus many other your videos). Question: For wholemeal, do you now prefer stiff starter or the 1:5:5 ratio starter? I ask because in this video you used the 1:5:5 starter ratio, but in the normal flour video, you used stiff starter. Thank you!
32:37 Scoring the whole wheat
33:58 Timelapse of the dough baking
I also need to know how long you bake on 230 after the lid. Right now my bread is in the oven, I'm guessing another 20 min? We'll see.....
34:43 Tasting
#sourdough #wholewheat
How long do you bake after removing the lid
More User Perspectives
Well, at least that loaf doesn't have large holes in it like in most bread videos. But unfortunately that slice you handled still has no strength to it whatsoever. Please make useful solid bread instead of YouTube bread.
@ErikBongersI have just got some fresh stone ground wholemeal flour and have been looking for a good guide for turning it into sourdough bread. I will be giving this a go, thank you.
@justlittleoldmeLooks nice. And it only takes 3-5 business days.
@omu007Your hair has had a few ups and downs, nevertheless, going to view your video.
@nomission-i5f2:43 Weisst nicht genau ob Hamburgern haben Gefühle oder nicht aber ist es mir bewusst, dass sie Geschmack haben. 😃
@serkanozturk2795Where did you get your Dutch oven with the clear top? I’ve looked all over can’t find anything close.
@BradWhited22:10 Bench scraper is absolutely correct. Its short for workbench which is what you are working your dough on.
As an american living in Germany, I keep finding myself coming back to you channel for bread making tips and tricks.
If i cant trust a german on sourdough, who can i trust, right?!
Thanks for this channel.
May your pillow always have both sides cool.
You kept saying elastic during the hydration test, but I wasn't seeing any bounce back. The higher hydration ones certainly looked more extensible, but none of them looked like they had any elasticity.
@das_fahrerThis bread is amazing
@luiseduardocorderoSo the first coil and fold was after 5 hours??
@nabilakoriche1436My bread was amazing using Caputo Whole Wheat flour with your instructions. Thank you for your wisdom 🙏
@melissamountz43314:23 When you test the new flour, do you use 100 g of flour for every type of hydration? Or do you test on a smaller sample?
@malenejensen2995Nah...I think my Whole Wheat flour has like 5% protein.
@azumag4432I had my most successful wholemeal sourdough loaf with this recipie, thank you! 😊
@chantalhuffen8341Tell me he’s goofin about Germans goin to bed at 6PM. 🥴
@Mo_KetchupsAfter watching a bunch of buddy’s videos, and realizing they’re all old, I truly hope for his sake he kicked down and got him an irreplaceable Brød & Taylor proofing box. 👀
The majority of MY problems had to do with unstable, inconsistent (or consistently unstable) room/dough temperatures.
That magical box not only changed my results immediately, I never again have to even consider house temps, comfortable knowing my dough is riding like one of these old memes: 🚬 😎
Thanks!
@chet3louisiana558Great video, thank you. Would this recipe work the same if I used Einkorn Whole Wheat flour?
@chet3louisiana558where can i find the link to the sourdough fermentation times?
@BodP4Thank you so much for this information! Best video i’ve seen! I do have one question, what would be a good time to start during the day? I’m struggling with timing for it not to go into the middle of the night when i need to work on the dough! Thank you in advance! 😊
@alrighty012Gross!
If you would have just stuck to making the bread it may have been perfect. But the flatulation reference made it gross! 🤮
For this bread, do you remember how long you baked it after removing the lid?
@ForanoDeBergemarcWhere can I get that clear domed dutch oven??? I want to be able to watch my bread puff up like that! OMG so satisfying.
@francescaaburabi964I just tried this with khorosan wheat. Its my first time doing the refrigerator proofing and tried to follow the steps. I don't know if I missed a step or two
I did 3 folds when it flattened and the one super stretch on counter. Kitchen was 20c and I put it covered at 4 hours because it was already 2:30 AM. 12 hours later , the dough was much larger. I baked for 40 minutes at 230c.
Just found your channel and love it however, I did my little taking a bit to check the fermentation and it has not done anything. I have a super active starter it was recently fed when I made the dough and it's just sitting there not rising at all. I followed every step in this video and it's still just flat as a pancake.
@MonicaLeaThank you for all the wonderful instructions on how to make great SD bread. I haven't tried your recipe, but I will. Even though it appears you used a soft wheat, which from my knowledge, is reserved for baking pastries, cakes, and sweet breads, it appears you had great success. I'm curious to know if you've tried using Hard Wheat to make Sourdough and what the results were?
@sherricushing8091Isn't over-kneading wholewheat dough counterproductive due to the bran shredding the gluten strands as you work?
@LeafBurrowerI followed the instructions to the letter and got soup, !!
Developed lots of gluten strength and it fell completely flat
Just wanted to say that this video and your book have helped me move from making average sourdough bread to a loaf that tastes and looks amazing. Thank you for being so detailed and for sharing your knowledge!
@allergic2sittingMy body is ready for real bread. I did not think it was possible to make non hockey puck whole wheat bread
@MysteryMan159turned out shitty experience....over highlighted the useless & under highlighted the crucial
@chan_for