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bakingwithginaWhole Wheat Sourdough
Updated: Jun 7
Hi Folks, thanks for all your lovely and encouraging messages pouring since the launched of my new website and blog. Your kind words and support kept me going!
This was my first time attempting whole wheat sourdough with a higher ratio of whole wheat flour proportion. From my observation of adapting split dough method, the individual dough will have a greater strength and gluten development, hence achieving a better oven spring and I was delighted to see the final appearance of the loaf!
Baker's Percentage
For Basic Dough
100% Japanese Bread Flour 200g
70% Water 140g
20% Levain 40g
2% Sea Salt 4g
For Whole Wheat Dough
100% Japanese Whole Wheat Flour 200g
75% Water 150g
20% Levain 40g
2% Sea Salt 4g
Method
1. During the initial stage, both dough will be prepared separately (before lamination)
For Basic Dough:
Autolyse flour and water for 1-2 hours
Add levain, rest for 30 minutes
Add salt, rest for 30 minutes
Coil fold 2 sets, 30-40 minutes interval
For Whole Wheat Dough:
Autolyse whole wheat flour and water for 1-2 hours
Add levain, rest for 30 minutes
Add salt, rest for 30 minutes
Coil fold 2 sets, 30-40 minutes interval
2. Combination of Basic and Whole Wheat Dough
At 3rd set of coil fold, combine basic, whole wheat dough together and rest for 30-40 minutes
Coil fold 2 sets, 30-40 minutes interval and rest the dough for at least 1 hour before shaping
Preshape the dough, bench rest for 20 minutes
Shape the dough, proof the dough in the banneton basket for 10-20 minutes
Cold retard 12-16 hours at 1-3°C
3. And finally, it's ready to be baked
Place dutch oven in the oven and preheat at 250°C for 30 minutes
Bake covered at 250°C for 25 minutes, and bake another 15 minutes at 230°C uncovered
Cool for at least 3 hours before slicing
Note
Total bulk time 6 hours at 25°C
Nippon Murasaki Botan was used as Japanese Bread Flour (Protein 13.5%), the product can be found at our shop, simply click "Order Form" to find out