The Perfect Whole Wheat Sourdough Bread | Full Masterclass

This is how you make the perfect whole wheat sourdough bread every time. The recipe contains all the important explanations that allow you to master the recipe at home every time. The bread features incredible taste, tremendous oven spring and an amazing crumb - all with 100% whole wheat, completely made by hand.

I'd say it all boils down to 3 things:
- Choosing a good whole wheat flour
- Building a lot of dough strength (and skipping the autolysis)
- Fermenting on point

Details of the dough:
- 400 grams of whole wheat flour
- 340 grams of water (85%)
- 80 grams of starter (20%)
- 8 grams of salt (2%)

I mentioned several videos:

Below is a list of all the tools and flour that I am using. Some of the links contain an affiliate code, feel free to use them if you like my work. This way you support my dream to become a full time Breadmaker ❤️.

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Chapters:
0:00 Intro
0:59 Recap
3:32 Cracking The Bread Code
4:13 A new flour
5:31 How much water for your flour?
9:17 The overall process
11:35 Mixing the dough
16:06 Building dough strength
24:37 Bulk fermentation complete
26:14 Shaping the dough
29:13 Proofing the whole wheat dough
32:37 Scoring the whole wheat
33:58 Timelapse of the dough baking
34:43 Tasting

#sourdough #wholewheat

[r.v.goodier]

After almost two years of producing delicious but dense whole grain loaves, your techniques have raised my baking to a new level. The rise, the oven spring, the open crumb, all are so much better than what I was achieving before. Thanks, H, for cogent explanations and contagious energy and enthusiasm.

[Almigaschool]

The way your bread started growing and flourishing like a rose bud is just mesmerizing!

[ewelinaaska]

As a person who is using whole wheat flour for 90% of the things I make (except sourdough, because i didnt think that result is possible 😅), I'm amazed, this video is a game changer! Thank you so much!

[bigsqueegie]

Your joy about bread, and more generally life, is great to see. You are adding value to the world.

[Lisa-yogurt]

OMGOSH, THANK YOU, I tried this recipe and was ecstatic when it oven sprang!! Great crumb, ear, the full package. I've been experimenting for months with 100% WW and have failed over and over again. I'm glad your experiments worked out and I was able to replicate it!

[justjoanne]

An absolutely amazing recipe! I love how analytical and scientific this is; it helps me really understand what is actually happening with the dough. Also - I can confirm that IKEA still sells that large container for proving the dough and it is very helpful for coil folding during the bulk fermentation process.
Many thanks for this brilliant video!

[shannona]

I found a significant difference between flour milled before purchase and baking from flour milled at home! Flour milled from wheat berries at home turned out bread that had much more spring and was much less dense.

[jimmrfoodie]

Long time follower, first time commentor - and fellow scientist. I ran an A/B study of 20% whole wheat (our usual loaf, 75% hydration) versus 80% whole wheat (80% hydration). We found that the rise time was a bit less for the 80% whole wheat, but the oven rise wasn't quite as nice. The 20% whole wheat had a more open crumb, but both were delicious. The 80% whole wheat actually had a nicer mouth feel. Always looking forward to your next video, and I promise more in the future.

[alyssalanders]

I never comment on YouTube videos but I HAD to say thank you 😭😭 I’ve been trying sourdough for a month and decided to do a whole wheat loaf. It didn’t turn out so great. But this. I followed your instructions almost to a tee and I ended up with the most beautiful loaf I’ve made so far! I was SO excited! Thank you, thank you for all your hard work and science so I could succeed easily!

[plamenborisov]

I followed the recipe step by step.The result was an amazing Sourdough bread.I've never believed that i'd achieve this "whole wheat goal"Thanks a lot for this special recipe 🙂

[CosmicDarwinist]

I started my own sourdough bakery during the pandemic and I learned so much from your videos, seriously you're the best. It's nice to come back after a few years and keep learning

[debrashannon]

Thank you so much for this video. I've been trying for months to find a way to make bread using only wheat berries. I read that attempts to make bread with 100% whole wheat would result in a brick because the bran cuts gluten strands. My personal attempts at 100% whole wheat bread seemed to confirm this. Yesterday I tried your process and it worked beautifully!
I used hard red winter wheat berries that I milled with a Vitamix, 90% hydration and no autolyze because my kitchen is cold. I followed your suggestion of a square glass pan and gentle coil folds when the dough flattened. My target rise was 30% which took 11 hours. I folded the dough as you demonstrated, put it into a buttered & floured glass loaf pan, proofed at room temperature for one hour (during which my sample reached the 50% mark), and baked uncovered for 35 minutes at 450F/230C. The result was a beautiful loaf of bread. (I wish I could post an image.)
I'm puzzled about why this works so well. Was it using the sample to gauge the bulk rise? Or because your process does most of the stretch and folds early so the dough doesn't de-gas? Was it the lamination (this was the first time I tried laminating)?
I don't understand why this works but I'm very grateful for this video and the time that you invested finding a solution. Thank you.

[LaurieAnnCurry]

I absolutely LOVE your videos! You are a total delight and thank you for helping me to up my bread game. I baked 200 loaves of several different kinds of breads and was known as the "bread lady" at the farmer's market. I used the wet semi-sourdough and it was great but now I want to master real sourdough for my own table. Thank you for sharing your bread journey; I appreciate it greatly.

[g.anthonis]

Just yesterday I commented on the fact that I had yet to find videos of sourdough bread made with whole wheat. It surprises me that though I have watched several of your videos this one only popped up today. Thank you very interesting.

[kyerstenkerr]

Thank you, this is exciting! I grind my own flour from locally grown wheat, and have been adding to my AP husband has been urging the stopping of consuming the 'dead' flour and wanting a whole wheat gives me hope for more than a frisbee!!

[Kmadai]

First attempt was a failure but tried again and this time waited properly for the bulk fermentation phase to be finished and it works. I’ve made 3 loaves and my kids eat it. I’m milling my own flour. Thank you so much.

[deebrake]

First thanks so much for all your videos covering sourdough. This is the kind of detail that new bakers of Sourdough need. Since March 2020 we are making Sourdough Sandwich bread after many batches we feel like we have mastered that with multiple variations on inclusions. We are trying to focus now on the Type you are sharing here. Sincerely appreciate you putting in so many hours to show us this. Looks great. Thanks again.

[sanhendrixon]

You have elevated my bread baking to a level I never thought I could reach. DANKE!!!

[dori]

Thank you so much! I've been making whole wheat frisbees for a while and now I'm making 100% whole wheat nice tall airy loaves that are delicious and nutritious. You are amazing!! Danke Schon!

[ferdipedrini]

THIS CHANNEL IS THE BEST DISCOVERY I MADE IN 2021 SO FAR. Thanks for sharing your knowledge. Greetings from Argentina!