Wholegrain Sourdough Bread – Recipe, Tips, and How I do it.
So, yes, indeed I am someone who has jumped onto the sourdough bandwagon. Truth be told, if you have been following me, breads, pancakes, and fermentation of all kinds have made a revival in my house. And yes, sourdough bread is all part of this process. After creating my starter Pinocchio in the Instant Pot, I have been working through the rambles of creating a loaf of sourdough bread that I can stand by. Since we mostly enjoy wholegrain flour in our house, this has taken me a little more time. But as they say good things happen when you are patient. The kids are finally endorsing my wholegrain sourdough bread. And, when it is kid endorsed it is time to share this with you.
I am as most of you know a fairly intuitive cook. When making sourdough bread, you will need to curb your spontaneity and measure. Now, there is a lot out there on gorgeous sourdough bread, just a little less when it comes to wholegrain/wheat sourdough. Hence this post.
Why is it different?
Like a lot of breads, sourdough bread relies a lot on gluten-development. Wholegrain flours are naturally lower in gluten. This makes the crumb denser than a bread made with all purpose or even bread flour. The dough is not as stretchy, this said you can certain get comforting and soft sourdough breads using 100% wholegrain.
Additional Ingredients
I use vital gluten and an enhancer. I prefer this to adding regular yeast as some recipes suggest. An enhancer is something sweet that jump starts your bread. My go to enhancers are molasses, maple syrup, and honey. Of these, molasses adds the richest depth of flavor and honey is the most neutral. Since, I absolutely hate people going on a wild goose chase to buy new things for a basic recipe, if you do not have any of these just use sugar.
What flour to Use
I am still waiting to work with rye flour, but I have tried various varieties of whole wheat and spelt flour, including atta and whole wheat pastry flour. My best results are working with white whole wheat flour and spelt flour. I have made this recipe with various combinations of the two including 100% of either flour.
Starter
You need a very active starter. Yes, do the float test!
If you store your starter in the refrigerator like me, bring it out at least a day before baking, and feed it about 2 to 3 times in eight hour intervals.
Autolyse
So, autolyse is one of those terms I learned on my sourdough journey and yes, I swear by it. This is essentially mixing the dough roughly prior to adding salt and the starter and letting it rest for 20 minutes to a couple of hours. I find about 2 hours is a charm.
Hydration
Without writing a thesis on this, hydration is the percentage of water in the dough. I feel that about 60 to 70% hydration gets me there.
Baking
I like baking this in a deep cast iron pan or a loaf pan. Also a cast iron loaf pan. Yes, I love cast iron cookware.
Storing
If you are not using your sourdough bread right away, freeze it! I find that it deteriorates in flavor if left for two long in the refrigerator. Considering we spend so long in building that wonderful deep flavor, this matters, right?
And now without much ado, here is my sourdough recipe.
A tested and tried technique for wholegrain sourdough bread
Ingredients
- 500 grams whole grain flour (white whole wheat or spelt or a combination)
- 3/4 cup about 75 grams vital gluten
- 1 tablespoon molasses, honey or sugar
- 300 to 350 grams of water (see note)
- 3/4 cup (100 grams) very active starter
- 2 teaspoon salt or to taste
- 3/4 cup rice or other gluten free flour for dusting (see note)
Instructions
- In a large mixing bowl using a bread whisk stir in the wholegrain flour, vital gluten until well mixed.
- Sir in the molasses or other sweetener and the water. Mix until just incorporated into a loose shaggy dough and set this aside.
- After 2 hours or at least 30 minutes later check out the dough. You will be amazed at how much more elastic this becomes.
- Stir the salt into the starter and mix the mixture well until smooth and well incorporated. I use my hand and it takes about 10 minutes.
- Cover and set this aside for about 8 hours until the mixture is doubled.
- Mix well, and gather roughly into a ball.
- Stretch the dough on either side and as much as it will allow your without tearing. Fold the dough over. Repeat this every 15 minutes about 4 times.
- Dust a shaping basket with the rice flour. Using a gluten free flour like a rice flour makes it less sticky, however, if you do not have this on hand use regular flour.
- Cover and let this rest for at least another 6 hours.
- Preheat the oven to 500 degrees. Heat a cast iron pot (with a cover) such as a Dutch oven for 20 minutes,
- Remove the Dutch Oven and line with a piece of parchment.
- Carefully place the bread into the Dutch Oven. Score the bread using a sharp knife or lame.
- Cover and place into the oven.
- Bake for 40 minutes (I keep the lid closed, as the home crew likes the crust soft). Turn off the oven, remove the cast iron pot and enjoy warm or allow the bread to cool and slice and enjoy as you wish.
Notes
Adding more water will make the bread lighter, but also makes the dough harder to work with. A gluten free flour for dusting your final shaping bowl helps in removing the bread when ready as it is less sticky. You can use any basket, certainly the Banneton baskets are the most common.