This is a recipe out of Jeffrey Hamelman’s fantastic Book “Bread: A Baker’s Book of Techniques and Recipes”, which I’m using a lot.

It’s made with a whole wheat sourdough at 100% hydration. The flour is half bread flour, half whole wheat flour.  I would describe this formula as rather simple, no unecessary fuss, and it results in a tasteful, honest bread.

Whole Wheat Levain

out of Jeffrey Hamelman’s “Bread: A Baker’s Book of Techniques and Recipes”, slightly adapted.

yield: one big loaf

Liquid Levain Build:

75 g Whole-wheat flour
75 g water
15 g mature culture (liquid)

final dough:

175 g Whole-wheat flour
250 g bread flour
270 g water
9 g salt

  1. Liquid Levain build: 12 until 14 hours before baking: mix the 75 g whole-wheat flour, 75 g water and 15 g mature liquid culture.
  2. Autolyse: add everything but the salt to the mixing bowl. Mix briefly, then let it stand for about half an hour.
  3. Add the salt and mix/knead, until the gluten is well developed. Desired dough temperature: 76°F.
  4. Bulk fermentation: 2.5 hours, with two foldings at 50-minute intervals.
  5. Shaping: I shaped the dough into one big boule.
  6. final fermentation: I put the shaped loaf with the “nice” side down on a well floured towel and put the whole “parcel” into a bowl. I retarded it in the fridge over night and let it proof somewhat more the next morning, until it was ready to go into the oven. (When I poked the dough it reacted only slowly, the dough looked somewhat “puffy”)
  7. I slashed the loaf,  put it  into a preheated iron pot, put the lid on and and baked it in 230°C/430°F 30 minutes covered, then another 15 minutes without the pan.
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