50% WHOLE WHEAT SOURDOUGH BREAD

How to make whole wheat sourdough bread. How to make whole grain bread at home. How to include whole wheat in sourdough bread? This video demonstrates my easy to follow steps of adding whole wheat flour to making and baking of sourdough bread. The bread is baked in two 5 quart Lodge dutch ovens.
2-LOAF RECIPE, 76% HYDRATION:
450 gr white flour -- I used 225 gr bread flour and 225 gr all purpose flour.
450 gr whole wheat flour
660 gr water
200 gr sourdough starter
20 gr salt
450' 30 minutes dutch oven lid on
400' 10-15 minutes bread only in kitchen oven
Bake until bread reaches internal temperature 200'+ F.

DIRECTIONS:
Feed starter, and mix 360 gr of water with whole wheat flour.
After 2 hours, add to whole wheat flour water mixture, white flour and 300 gr water.
Once starter has doubled in volume, which should take about 4 hours, add sourdough starter and salt to flour water mixture. After mixing all ingredients, during the first 2 hours of bulk fermentation, perform series of stretch and folds and coil folds at 30 minute intervals. Let dough rest until the dough increases in volume 40% - 50%. After dough rises, preshape, shape, put in container of your choice, and into the fridge overnight. The following day, remove and bake.

[mamofoneteen]

I know this video is from some time ago but I had to leave a comment and say that I made this recipe this week and it turned out amazing and so delicious! I very new to baking sourdough though I’ve baked a lot of other bread and so far this has been my favourite. The flour combinations are spot on I feel as the taste and texture is so good. A keeper for me. I made two batards and got ‘the ear’ such joy. Thank you.

[paulroberts]

I appreciate your teaching on how to make different grains of sourdough bread! Thank you, Ron!

[m]

I watched so many other videos and got me really confused, only your videos are simple and easy to get. Thank you.

[michaeld]

Thank you for this recipe and demo. I've been a home baker (for my family) for a few years now since I retired. I love to bake sourdough bread using the Chad Robertson recipe and have been looking for the correct technique to increase the whole wheat component. The extended autolyse (about 4 hours total) for the whole wheat seems like the ticket. Thanks again!

[YouKnowUAreRight]

Those loaves look incredible, thanks for the video!

[hgrogers]

Thanks for sharing. The bread does turn out excellent

[judywardd]

...good man! Thank you so much for the wholegrain sourdough recipe---I sure appreciate it, Ron!! The loaves look terrific!! 😁😄

[barrychambers]

I understand, you use the no discard method of feeding your starter, leaving the remainder of the 50g on your kitchen counter. How often do you bake bread, and about what ambient temperatures can your 50g of leftover starter expect to see year around, please. Thank you kindly for sharing your expertise!

[eileensummerville]

Ron, Thank you for this video. I mill my own flour so am very interested in using Whole Wheat in baking. I am just starting into sourdough. Made my first sourdough loaf today. Delicious! A few questions for you...I have your proofing box. What temperature did you set it at for the starter to rise in four hours? Can you leave the starter rising in the proof box overnight....at what temp? Who made your pasta board? What size is it? Where did you get your oven gloves? How long can I leave the Banneton retarding in the fridge before baking? Can I leave it for more than one day? I have been milling my own wheat and baking bread for fifty years now. I just love baking bread. I mostly give it all away. You are a very good teacher. I am grateful to have been able to find your video. You have a simplicity and a clarity about your method that is easy to digest and understand. Please do keep up the good work. I have been studying about sourdough for quite a few years and it was not until I watched your video that it all came together for me. By the way, after seeing your bread sling, I made my own out of a silicone mat. It worked beautifully. Got the idea from Bake with Jack on Utube and made a template out of paper and then imposed that onto the silicone mat and cut it out from there. That way it fits both my pot and the Banneton perfectly!!! Thanks again. Eileen

[billdale]

Ron, well done, thank you! This is the first I've heard of using a bread sling and I think these will be very helpful. A question - Do you ever spray your loaf with water when first putting it into the dutch oven? Thanks again!

[bbetu]

Thank you. This is the best sourdough baking class. What is your banneton size and how many quart is your cast iron?

[barrychambers]

One more question, please. I understand the purpose of the autolyse, but what is the advantages of autolysing the whole wheat flour for 4 hrs and then the white flour for only 2 hrs? Thank you again!

[fiker]

Thanks for this video. One question do you buy your flours in bulk?

[justinjones]

can i use 50/50 whole wheat /a p flour or 100% whole wheat starter for this recipe?i did it with 100% a p and it turned out great.

[billdale]

Hi Ron - I've tried this recipe a couple of times; thanks for the clear, step-by-step instructions. However, I can't seem to achieve the same dough rise in my banneton as is shown in the video. In fact, after sitting in the refrigerator overnight, it looks pretty much the same as when it was put in the night before. The result after baking is a very dense crumb with relatively few of the airy pockets seen in the video. My starter seems to be fully active and has at least doubled in size before adding it to the dough. Not sure what I'm doing wrong or what I might change, but any input would be appreciated. Thank you again for your videos!