Whole Wheat sourdough bread|Open crumb|100% Whole Wheat
Video Overview & Insights
The perfect and the healthiest bread you can get from whole wheat flour.
Hi, it looks amazing. What would be the receipt in case we do it with a stand mixer in terms of time, folds, desired dough temperature after mixing. Thank you very much !
Ingredients for 2 loaves (banneton 21cm)
168g whloe wheat starter
I’m going to attempt this bread today and tomorrow! Ive been converting my sourdough starter from einkorn to 100% hard red wheat the past 2 days (5 discard and feedings and it’s very strong so I’m feeding her this morning and starting the autolyse at room temp) I’ll autolyse and let my 1:2:2 starter sit for 6 hours then start the process
I’ll let you know how it turns out!
800g whole wheat flour
40g multi grain or replace with wholewheat flour
Can i use white flour strarter in this recipe
750g water
17g salt
The best one i saw ever on the internet and all social media ❤
1tbsp honey(optional)
Total hydration 90%
Did you used a fresh milled whole grain wheat? Did you sifted the wheat?
House temp 27°C-28°C
Bulk fermentation 6h30min
My bread is pretty flat after my first attempt. I will try again.
Starter kept at 25°C (refresh a couple times before using)
*note1: Please don't stress about the float test. But If you want to do it, better to do before you add to the dough. Because I forgot about it and I still wanted to show you, so I did it after. I know It was still nice and bubbly, since I poured it out gently. Those bubbles that makes it float. 😊
I see some technique
*note2: The dough is pretty cold and a little stiff. I'd recommend using a stand mixer or using gloves if you're not used to cold dough.
Music used
the most important part she did not mention : what type of whole flour especially how much protein does it have. if you don't mention this then this is an incomplete info
Love Story by Jonny Easton
Link: https://youtu.be/YcGEBptSSQk?si=iiZyPlRjV6TMKL61
I tried making this twice but the loaf came out flat every time, what could I be doing wrong?
#sourdough #sourdoughbread #wholewheat #wholewheatbread
Cho mình hỏi nhiệt độ tủ lạnh là bao nhiêu ạ
More User Perspectives
Can this be done without Dutch oven ?
@nandhinivinayagam3056tried many times by your recepie but can get those big holes...
@tasharomashaI am back here watching this months later to remind myself why my 100% will never be that fluffy. You are one dedicated woman.
@yoshiskaterYeah ... I'll just buy it. I don't have the skills or the patience!
@hardlines5472اريد ان اتقن الساوردو بالقمح الكامل لم يضبط معي 😔
@العنودامابراهيمMix as she did day 1 at 11pm but don't put in fridge. It won't go bad.
@Sierva653Your method of making sourdough is so good
@NoraDias-wz1wcCan i use a starter from bread flour for this recipe?
@FikaFreya-f8mWow, those loaves look incredible! I Can't wait to give your recipe a go! Thank you!
@CoventinaSoaperyWhat does she mean by saying she refresh the starter a couple times before using??
@Teresa-e3d3ujust WOW!
@nomission-i5fis the spray you use during lamination water or oil? :)
@Agnes-q5w2oWell done 🎉
@ruthmkI love your video a lot . One day when I make my starter I will try your recipe and ideas . I have a question about starter I mixed many kind of flour to make my starter. Do you think its will work with your recipe? Thank you so much a great recipe and video.
@tigermonkeypeppapigHi, thank you for your video. The recipe is what I have been looking for. I take it that when the dough doubles up in beneton in the refregirator is the time to bake right? My house is around 20c to 22c degrees. I was wondering if that would slow down my fomentation outside the refrigerator. thanks
@henryianPin do you bake with convection or regular bake oven
@RosaHarvanany way to fix the recipe link?
@MaryAnneMorganHas anyone tried this method and recipe with spelt flour ?
@UndercoverDoggyAfter the first step my dough looks nothing like that its way more stiff
@dudedude7998can you please teach how to do it from real 100% whole flour from the mill?? That is flour you got in a market, it's too white.
@nicoswowwhat brand of Multi grain did you use?
@baumsfunvacations9989Awesome recipe! Link didn’t work for me to open though :(
@nikolajpetrovic8236It looks fantastic and probably tastes great, best WW sourdough video. Thank you! I will give it a try on my next sourdough bake.
@DKMB68Can you reshare the recipe? The link doesn’t work
@KasseyWalker-g2gWhat brand whole wheat flour do you use? Also, where did you buy those square glass containers?
@dahliaa8532Absolutely Majestic!!! Best whole wheat sourdough bread on YouTube!
@TemuriGMy dough turned into a puddle using this method
@BigJake32Love the bread method. The music is grating though.
@NoNonsenseLi3sthe recipe link doesn't work, help!!
@GraceSufficient74Hi, if I want to make only 1 sourdough, do I reduce everything by half?
@leonnawong7582Thank you for slicing open to show the crumb. Absolutely beautiful. Going to make whole wheat starter so I can try your recipe. Thank you.
@SeattleBoriWill try it tomorrow. Thank you
@поискиистиныNice 👍🇺🇲
@BigJake32Is the quantity of the starter given before or after feeding?
@ummiral26How much of starter to take out from a jar of matured starter? U said 1:2:2, but u didn't say how much of d original starter? Please let me know coz I m new to sourdough making.
@SaiMalaysianCookingNot sure if the author is still posting on YouTube, but if anyone else thinks they understand my question, please let me know what you think. I just baked two nice looking loaves using this method. To be clear, 100% home-milled flour made from the whole berry - no sifting. That said, I did the pre-fermentation overnight and started in the morning with a VERY cold bowl of dough (55 degrees F). I started by adding the starter and mixed it in, but the dough was SO cold. So I put it into the oven on the "proof" setting and then executed 4 sets of stretch and folds before moving to the lamination stage - just to get the elasticity into the dough. Should I have let the dough rest for a few hours before mixing in the starter? It seems like working with 55 degree dough is not ideal. Thoughts anyone? And, thank you. This is a really great recipe and video! @pin-kitchen
@evanwolf6620The recipe link isn’t working. Can you or anyone share it again?
@katiecagle527My husband loves the chewy, heavy bread that I do the quick, in fridge proof and pop in cold oven second proof method. But I’ve longed to make the crispy outside and bubbly soft inside loaf. Yours is beautifully illustrated here.
@cinsains1957Great 👌
@abotmeemIs this made with fresh-milled wheat or store-bought wheat flour? Thank you.
@kaishatroe9922