Bake Already!
Quintessential Whole Wheat Sourdough

My Take On Quintessential Sourdough

Dan Leader’s book Local Breads features, among other things, Quintessential Sourdough loaf, which can be infinitely varied with fillers, toppers, etc.  One thing that I wanted to avoid in my all wild sourdough loaf was vast quantities of white flour.

Quintessential Sourdough: bench rest of the divided dough Quintessential Sourdough: proofing the freshly shaped batards in a couche Quintessential Sourdough: batards ready to go Quintessential Whole Wheat Sourdough Quintessential Whole Wheat Sourdough Quintessential Whole Wheat Sourdough Quintessential Whole Wheat Sourdough Quintessential Whole Wheat Sourdough Quintessential Whole Wheat Sourdough Quintessential Whole Wheat Sourdough Quintessential Whole Wheat Sourdough Quintessential Whole Wheat Sourdough

I own a bag of sifted whole wheat all-purpose organic flour, so I decided to give it a try.  To lighten the bread a bit, I did add a small portion of white bread flour to my mix. I was quite pleased with the flavor and texture of the bread, even though the whole wheat didn’t let me achieve that feathery lightness so typical for “quintessential” loaves.  I did, however, get two very pretty and fragrant loaves packed with flavor.

Notes for future bakes:

  • slash deeper
  • add all-purpose white instead of bread flour to try
  • baker longer to see what that does

Quintessential Whole Wheat Sourdough

Yields 2 medium loaves

Timeline:

  • Stiff starter ________________ 8-16 hours
  • Mixing ___________________ 8-9 minutes on medium speed
  • Fermentation _____________ 2-1/2 to 3 hours
  • Divide + rest ______________ 10 minutes
  • Shaping __________________ 5 minutes
  • Final Proof _______________ 30-40 minutes
  • Baking ___________________ 30-35 minutes

Starter:

  • 45 g wheat sourdough starter
  • 50 g water
  • 95 g all-purpose flour
  • 5 g whole wheat flour

Dough:

  • 125 g starter (above)
  • 350 g water
  • 400 g whole wheat all-purpose flour (sifted)
  • 70 g bread flour
  • 30 g rye flour
  • 10 g salt

Shaping:

  • Classic batards

Baking:

  • 15 minutes of steam (1 cup of ice in a skillet) + spray inside the oven
  • 20 minutes without steam
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This entry was published on June 18, 2014 at 9:59 pm. It’s filed under Batards, Rye, Whole Wheat, Wild Sourdough and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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