100% Whole Wheat Sourdough Bread
Learn How to Make Whole Wheat Sourdough Bread with my favorite recipe. Sourdough starter, raw honey, coconut oil, sea salt, and freshly ground wheat make up this simple and wholesome loaf.
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Whole Grain Einkorn Sourdough Bread
Mastering Einkorn Sourdough Bread is a collection of instructional videos that will guide you on a journey to becoming an einkorn sourdough baker. In Lesson 6, Carla continues the sourdough lesson and demonstrates how to create a sourdough boule with whole grain einkorn flour.
Whole Grain Einkorn Bread
Makes one loaf
Ingredients
1 batch Sourdough levain (
1⅓ cups plus 1 tablespoon (345 g) water at 100°F
6 cups (576 g) jovial Whole Grain Einkorn Flour
2 teaspoons fine sea salt
Instructions
Make the dough: Transfer the levain to a large bowl. Add the water and mix with a stiff spatula or Einkorn Kneading Tool to break up the levain.
Add the flour and sprinkle the salt on top. Mix briefly until you have a wet, sticky dough and the flour is mostly absorbed. Cover the bowl with a plate and let stand for 15 minutes.
Turn the dough: Lightly flour a work surface and, using a bowl scraper, transfer the dough to it. Turn the dough by stretching the dough into a rectangle, then folding in each corner to the center. Fold again in half, then transfer the dough back to the bowl and cover tightly with the plate. Let the dough rest for 15 minutes, then turn the dough again.
Transfer the dough back to the bowl, but this time, cover the bowl tightly with plastic wrap. Let the dough rise for 2 to 4 hours, or until it has risen by 30%. If you are using a new starter, you may let the dough rise for up to 10 hours until you see a rise. If the dough has risen and you do not have time to shape and bake the bread, you can place the dough in the refrigerator for up to 8 hours. If you have trouble with shaping, you may also let the dough rise, then refrigerate it for 1 hour before shaping. It is easier to shape einkorn dough when it is cold.
Shape the loaf: Transfer the dough to a lightly floured surface. Spread the dough out to a rectangle, then fold in each long end to form a square. Pull up the edges of the dough at 1-inch intervals and press them tightly into the center to make a 6-inch round. Use the bowl scraper to turn the dough over so the seam side is on the counter. Flour your hands, then cup the dough and rotate it in a circular motion between your hands, applying downward pressure, until you have a tight round loaf.
Dust the top of the loaf generously with flour.
Heavily dust a 6-inch unlined banneton basket with flour and invert the loaf into it. Cover with a linen couche or dust the top of the dough with flour and cover loosely with plastic wrap. Let the loaf rise at room temperature for 45 to 90 minutes until it has expanded just past the rim of the basket and it shows a few bubbles, but is still a bit firm.
Place a Dutch oven with the lid on in the oven. Preheat the oven to 500°F for 30 minutes to 1 hour.
Remove the pot from the oven and take off the lid. Invert the loaf and shake it loose in the pot. Make four 1/4-inch deep slashes on top of the loaf in the pattern of a square, making sure you don’t get too close to the edges. Cover and place in the oven.
Reduce the oven temperature to 475°F and bake for 20 minutes. Carefully remove the pot from the oven and remove the lid. Return the pot to the oven and bake uncovered for 20 minutes.
Lift the loaf out with a metal spatula and transfer it to a wire rack. Let the bread cool for 2 hours before slicing. Store at room temperature for up to 3 days in an open plastic bag, or freeze for up to a month, then defrost at room temperature.
Artisan Whole Grain Bread
How to make artisan whole-grain bread: A basic bread has four simple ingredients, flour, water, salt, and yeast. That’s it! Anything else is extra bonus ingredients. When you mix these four ingredients together, magic happens. They transform into the most amazing and delicious food we call bread. Let’s create magic and make some bread!!!
NOTE THE FOLLOWING CORRECTION TO THE VIDEO.
The flour is listed twice in the ingredient list.
Please use 4 1/2 cups of bread flour (it can be half whole wheat and half white flour) and 1 cup of whole grains in the bread with another 1/3 of a cup for the coating
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A Simple Rustic Multiseed Sourdough Bread with a Touch of Home Milled Rye Flour
This is the perfect recipe for baking straightforward multiseed sourdough bread. Rolling the dough in seeds produces an amazing crumb with great texture
I use a little Rye flour in this recipe but you can use wholewheat flour instead or use entirely strong white bread flour.
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Chapters
0:00 What we are making
0:15 Mixing the dough
1:13 Milling the rye flour
2:30 Finishing the dough
3:15 Building strength in the dough
4:42 Shape the dough
5:32 Scoring & baking
6:25 Surveying the loaf
#sourdoughbread
TARTINE WHOLE WHEAT SOURDOUGH BREAD
The Tartine Whole Wheat Sourdough Bread is another classic for me. It is the bread that I bake most often at home and one that I have been really proud to be able to produce consistently. In this video I'll show you my entire mixing and baking process for a boule and batard. The batard I made while this video was the best I've ever made at home. I've linked the Challenger Bread Pan below for reference.
THE CHALLENGER BREAD PAN:
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OTHER BREAD VIDEOS YOU MIGHT LIKE:
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Sourdough Bread Tips:
INSTAGRAM:
::INGREDIENTS::
OVERNIGHT LEAVEN BUILD
40g ACTIVE STARTER
200g WATER (76F)
100g AP FLOUR
100g WHOLE WHEAT FLOUR
Ripen on counter for 10-12 hours overnight
REFRESHMENT FEEDING
100g WATER (80F)
50g AP FLOUR
50g WHOLE WHEAT FLOUR
200g OVERNIGHT LEAVEN BUILD
Discard the remaining leaven build and feed and ongoing sourdough starter
Ripen this refreshment for 2 hours next to autolyse
FINAL DOUGH FORMULA
800g WATER (86F)
200g REFRESHMENT (young leaven)
300g AP FLOUR
700g WHOLE WHEAT FLOUR
20g SALT
0:00 Intro
1:32 Whole Wheat Rules
2:58 Mixing Overnight Leaven Build
4:11 Refreshment Feeding/Young Leaven
5:14 Mixing Autolyse
6:03 Final Mix
7:32 Folding and Bulk Ferment
8:42 Pre shape
9:49 Shaping Boule & Batard + Cold Rise
11:35 Time to Bake the Boule
12:59 Baking The Batard + Challenger Bread Pan
14:39 Cutting & Eating!
#tartine #tartinewholewheat #tartinesourdough
This video is not sponsored. The Challenger Bread Pan was sent to me without any obligation to review. My opinion is based on my own experience with the product which may not be the same for everyone. This video contains an affiliate link which will help support this channel. If you choose to use it to buy the bread pan, thank you in advance for your support. Happy baking!