Whole Wheat Sourdough Bread Recipes

WHOLE WHEAT SOURDOUGH BREAD

Steps:

• In a large bowl, dissolve the levain in water. Add both flours, salt, and mix the ingredients together. Cover and let rest for 30 minutees to an hour.
• Perform the first set of stretching and folding.
• Perform an additional set of stretches and folds. Cover and let rest.
• Perform the final set of stretches and folds. Cover and let rest.
• Depending on your ambient temperature, the dough should double in size by this time. If not let it ferment until it does. If the room is too cold, place the bowl in the oven with the light on. When it does, divide the dough into two equal pieces. Shape into balls and place, seam side down, in proofing baskets. Cover and keep in a cool room (about 55F-60F) overnight. You may also refrigerate the dough but make sure the fridge does not run too cold.
• If the dough was refrigerated, take it out of the fridge and let sit at room temperature for 2 hours or even longer, until you see some increase in the volume from the last night and the dough passes the 'finger poke' test. Meanwhile, preheat the oven to 500F.
• When ready to bake, prepare two pieces of parchment paper, turn the dough over on the parchment sheets, score and load in the oven.
• Drop the temperature to 485F and bake with steam for 20 minutes. If baking in a cloche or a cast iron combo cooker, there is no need to worry about the steam. Next, bake without steam at 450F for 30 minutes.
• Remove bread from the oven. Cool on a cooling rack for an hour before slicing.

WHOLE-WHEAT SOURDOUGH BREAD

Steps:

• To prepare levain: Combine starter, 1/2 cup water, 1/3 cup plus 1 tablespoon all-purpose flour and 1/3 cup plus 1 tablespoon whole-wheat flour in a medium bowl. Cover loosely and let stand in a warm spot until bubbly and doubled in size, 4 to 6 hours.
• To prepare dough: Combine 3 1/3 cups plus 1 tablespoon all-purpose flour and 2 1/4 cups whole-wheat flour in the bowl of a stand mixer fitted with a dough hook. Set to the lowest speed and slowly add 2 3/4 cups plus 2 tablespoons warm water. Mix on low speed until the flour is moist, about 20 to 30 seconds, being careful not to overmix. Cover the mixing bowl and let stand for 20 minutes to allow the water to completely hydrate the flour before mixing the final dough.
• Remove the mixing bowl cover and turn the mixer on low. Add salt, then spoon in the levain (from Step 1) and mix until combined, about 2 minutes.
• Transfer the dough to a 10- to-12-quart plastic food-storage container. Reach under one end of the dough, pull up a handful until there is resistance, then stretch it back over the top of the dough mass and drop. Turn the container a quarter turn and repeat the fold. Repeat two more times for a total of 4 folds. Cover and let stand for 30 minutes. Repeat the folding procedure 4 more times, every 20 minutes, to build the gluten and strengthen the dough. Cover and let stand until doubled in size, 6 to 12 hours.
• Liberally flour the inside of two medium bowls or proofing baskets.
• Turn the dough out onto a floured surface, sprinkle flour on top and split it in half. With floured hands, roll each half into a ball. Place the dough balls into the prepared bowls or baskets. Cover with a clean kitchen towel and let rise until the dough is puffy, 2 to 4 hours. To test, press gently with a floured finger. If the depression springs back to the original shape in a few seconds, allow the dough to proof longer. If it doesn't spring back, it is ready to bake.
• Meanwhile, place a large cast-iron pot with lid in the oven and preheat to 475 degrees F. After reaching 475 degrees F, wait at least 20 minutes for the pot to heat up before baking.
• Carefully remove the pot from the oven and remove the lid. With floured hands, pick up the dough and carefully place the loaf inside the pot. (It is OK to gently drop it in from a height of 3 to 4 inches to avoid burning yourself.) Replace the lid and transfer to the oven. (Place the second loaf in the refrigerator while the first one bakes.) Bake for 30 minutes, remove the lid and continue baking until browned, about 15 minutes.
• Remove the loaf from the oven and carefully transfer the bread to a wire rack. Let cool for at least 30 minutes before cutting.
• Repeat Steps 7-9 for the second loaf.

WHOLE WHEAT SOURDOUGH BREAD

Steps:

• Combine all of the ingredients, mixing until a shaggy dough forms.
• Let the dough rest, covered, for 20 minutes, then knead until fairly smooth and slightly sticky.
• Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 minutes.
• Gently fold the dough over a few times on a lightly floured work surface.
• FOR SANDWICH STYLE LOAF:.
• Shape it into an 8" log, and place it in a 9" x 5" loaf pan.
• Cover the loaf and let it rise until it's crowned 1" over the rim of the pan, about 60 to 90 minutes.
• Towards the end of the rising time, preheat the oven to 350°F.
• Bake the bread for 40 to 45 minutes, or until the loaf is golden brown and a digital thermometer inserted into the center registers 205°F to 210°F.
• Remove the bread from the oven, let it sit in the pan for 5 minutes, then turn it out onto a rack to cool.
• FOR ARTISAN STYLE LOAF:.
• Shape the dough into a rough oval and gently wrap it in a clean, floured dishtowel. Allow to rise about 60-90 minutes.
• After about 60 minutes place a flat aluminum baking tray, baking stone or large seasoned cast iron skillet in the oven. Pre-heat the oven to 450F and continue preheating the baking surface for 20 minutes or so.
• Dust the hot baking sheet/stone with cornmeal. Then carefully roll the risen dough out of the towel and onto the baking sheet/stone.
• Bake at 450 for ~15 minutes, then lower temp to 400 and bake another 15 minutes or until temperature inside the loaf measures ~ 200 degrees F.
• 16. Enjoy.