Today’s loaf with 20% whole wheat and 86% hydration This is my favorite sourdough bread. Quite whole wheatish, tasty, and it is high hydration.
Even though the recipe is high hydration, I promise you can easily make this in your own kitchen. Above, you will find my video guidance for every step of the process. Let’s do this! 😃💪
My other video recipes:
- My Basic Sourdough Recipe
- 20% Whole Wheat Sourdough
- Sourdough Baguette Recipe
- Sourdough Focaccia Version 2.0
- Simple and Plain Sourdough Bread with 78% hydration
- No Sour Sourdough Pandesal
- Sourdough Pizza
- Sourdough Bread with my Stand Mixer
- Matcha Sourdough Bread
- Sourdough Croissants (Hybrid)
- Naturally-leavened Bomboloni (Doughnuts)
- Lazy Sourdough Ciabatta recipe
Your fermentation times may vary depending on a lot of different factors. Use these times for the folding and the duration of the Bulk Fermentation only as a guideline. Learn to watch your dough and not the clock.
- My kitchen temperature is around 23C/73F.
- Use my timing and folding only as a guideline.
- When the dough has risen about 30%-50%, and you see a bunch of little air throughout, it’s ready for pre-shaping.
- Don’t focus too much on time, but look at your dough.
You will need:
- 200 grams bread flour (14% protein)
- 60 grams whole wheat flour
- 40 grams Blue Caputo flour (*if you don’t have Caputo flour, just use your regular bread flour)
- 250 grams water
- 50 grams sourdough starter (100% hydration)
- 7 grams fine sea salt + 5 grams water
- In a mixing bowl, mix bread flour, whole wheat, and blue Caputo flour. Then add water. Stir until no dry flour is left. Cover and rest for 1 hour and 30 minutes at 23C/73F.
- Add active sourdough starter (8 hours after feeding my starter is ready and tripled in size) – I used a 1:2:2 ratio. Mix the starter for 3 to 5 minutes (I’m using the Rubaud method). Cover and rest for 30 minutes.
- Add 7g fine sea salt and 5g water. Mix for 3 to 5 minutes. Cover and rest for 30 minutes.
- Perform two stretch and fold. Cover and rest every 30 minutes. After the last stretch and fold, transfer the dough into a lightly greased baking dish. Cover and rest for 30 minutes.
- Perform three coil fold and let the dough rest every 1 hour. After the last coil fold let the dough rest (undisturbed) for 1 hour and 30 minutes or until the dough is ready to pre-shape.
- Shape the dough into a batard or boule. Cold retard the dough in the fridge (4C/39F) for 18 to 20 hours.
- The next day, one hour before baking, preheat oven at 250C/450F with a dutch oven or cast iron pan inside. Using a preheated cast iron or Dutch oven pot, score and bake the loaf for 20 minutes at 250C/480F.
- Take the lid off, bake for 10 minutes at 220C/428F and 10 minutes at 210C/410F.
- Let the bread cool completely before slicing. Enjoy!