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20% whole wheat sourdough bread

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 kitchen. Above, you will find my video guidance for every step of the process. Let’s do this!

Baking notes

You will need:

Procedure (video):

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 the dough and let it 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 folds 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 the 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!

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