The Perfect Whole Wheat Sourdough Bread | Full Masterclass
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- čas přidán 7. 06. 2024
- 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%)
The flour I was using: thbrco.io/whole-wheat-flour. Use "TheBreadCode" to get 5% off.
I mentioned several videos:
4 starter tips: • 4 UNOBVIOUS SOURDOUGH ...
My trip to the flour mill: • How Flour is made (fie...
Discard starter bread: • The Best Discard Start...
4 proofing tips: • The 4 BEST SOURDOUGH P...
5 dough strength tips: • 5 TIPS TO CREATE INCRE...
The fermentation table you can find here: table.the-bread-code.io/
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 ❤️.
My tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): thbrco.io/banneton
Cooling rack: thbrco.io/cooling-rack
Digital kitchen scale: thbrco.io/kitchen-scale
Dough scraper: thbrco.io/dough-scraper
Dough scraper golden: thbrco.io/dough-scraper-gold
Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - (Coupon BREADCODE for 5% off): thbrco.io/dutch-oven-glas-lid
Infrared thermometer: thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf-pan-lid
No stick spray (vegetable based): thbrco.io/non-stick-spray
Ooni pizza oven: thbrco.io/ooni-pizza-oven
Oven gloves: thbrco.io/oven-gloves
Oven thermometer: thbrco.io/oven-thermometer
pH meter to check acidity (advanced): thbrco.io/ph-meter-advanced
pH meter to check acidity (basic): thbrco.io/ph-meter
Rolling pin (Coupon BREADCODE for 10% off): thbrco.io/rolling-pin
Scoring Knife Schnittholz Olive: thbrco.io/scoring-knife-schni...
Scoring Knife Zatoba Walnut (Coupon BREADCODE for 10% off): thbrco.io/scoring-knife-zatoba
The best bread knife (made in Germany): thbrco.io/bread-knife
Weck starter jars: thbrco.io/weck-jars
The flour that I am using:
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax-flour
For ze Germans: Which flour in Germany?: thbrco.io/blog-flour
Mulino Padano Bread flour 15% protein (Coupon TheBreadCode for 5% off): thbrco.io/mulino-flour
Strong whole wheat flour (Coupon TheBreadCode for 5% off): thbrco.io/whole-wheat-flour
Baking merchandise:
All my custom designed shirts/hoodies: thbrco.io/bread-shirts-hoodies
Get some of my starter Bread Pit: thbrco.io/my-starter
Happy sourdough shirt: thbrco.io/happy-opencrumb-shirt
Neapolitan pizza shirt: thbrco.io/neapolitan-pizza-shirt
The perfect batard sourdough: thbrco.io/batard-shirt
Recommended videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: thbrco.io/debaked-flour-mill
Discard starter bread: thbrco.io/discard-starter-bread
Fermentation time table: thbrco.io/fermentation-time-t...
Make a sourdough starter: thbrco.io/make-sourdough-starter
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: thbrco.io/sourdough-recipe
Follow me on other platforms:
Github: thbrco.io/github
Instagram: thbrco.io/instagram
My blog: thbrco.io/blog
My website: thbrco.io/homepage
Reddit: thbrco.io/reddit
Subscribe to my newsletter: thbrco.io/newsletter
Telegram: thbrco.io/telegram
Tiktok: thbrco.io/tiktok
Twitch: thbrco.io/twitch
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 - Jak na to + styl
You can read about this in detail in my free book called “The Sourdough Framework”. You can get it here: breadco.de/book. You can support the project with a donation, but there is absolutely no knead. I believe information like this should be free and accessible to everyone. The book is made for everyone who wants to understand the important details when making sourdough bread. Thank you!
Cutting my bulk at 25% made all the difference in the world as did monitoring a sample... thanks for the experimentation and sharing !!!
@@chanman7483 You are welcome!
yea but what happened after that 1st 25 min? - HOW LONG DID U BAKE IT? :|
T
@@chanman7483 Please explain what you mean by "cutting my bulk at 25%" !
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.
I'm right there with you. Two years - I say I've learned to fail at baking. Following his techniques I baked the best loaves I have ever done and then something happened and I'm baking bricks again. SO Frustrating!
The same with me, though bricks lasted longer 😅
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!
Thanks for the nice words. You'll love this recipe. Definitely a good change to the regular bread flour based doughs.
I never comment on CZcams 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!
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!
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.
You have elevated my bread baking to a level I never thought I could reach. DANKE!!!
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 🙂
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.
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!
Your joy about bread, and more generally life, is great to see. You are adding value to the world.
Thank you very much!
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.
After many bakes of my 50 - 50 wholemeal sourdough bread, I finally managed to make the perfect round bulle. Thanks to your trick with the extracted sample, brilliant, thanks! It is so hard otherwise to get the bulk fermentation time correct.
honestly - I never thought is possible to get such a good oven spring with whole wheat. Great Job !
THIS CHANNEL IS THE BEST DISCOVERY I MADE IN 2021 SO FAR. Thanks for sharing your knowledge. Greetings from Argentina!
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!
I have so enjoyed watching your videos (and your t-shirts) as I started baking sourdough during the pandemic! I’ve been using a yummy artisan flour mix of malted wheat (12.5% protein) and adding a bit of rye along with my 100% whole wheat starter. This video was the most applicable to my flours and made it easy to have reproducible results. Also played with adding molasses and orange rind on one loaf and laminating olive tapenade in another with delicious results. I have Dutch ovens but tried your technique of a pan of water under a pizza stone and a pan on the upper rack and it worked beautifully with the added satisfaction of seeing the baking progress. Thank you! 🤗
Thank you, this is exciting! I grind my own flour from locally grown wheat, and have been adding to my AP loaves.....my husband has been urging the stopping of consuming the 'dead' flour and wanting a whole wheat loaf.....this gives me hope for more than a frisbee!!
That crumb looks soft and delicious. Hendrik you did a great job. Congratulations!
thank you! It really has been a journey. This is my favourite bread now. I need to do some more experiments. I want to revert back to my local flour, try without gluten and with gluten. See what I can get out of it. A bread like this I have never seen in a local bakery, it could be a top seller haha.
This whole journey has been so great and so informative! The final recipe video is fantastic and I can't wait to try it! Your loaf looked excellent!
Thanks. This bread is now on my place 1 of favorite breads. It is really delicious.
I subscribed because of your detailed explanations on why you do something! Thanks for all the tips, I can't wait to try a whole wheat bread. 😀
Thank you so much for this well explained tutorial. I love whole wheat and this is perfect! Trying it right away!!
You are most welcome. Thank you too!
I love your precise approach on every step you take. Perfect!
The way your bread started growing and flourishing like a rose bud is just mesmerizing!
Awesome content Mr. Bread Code. I nailed this on first try following you.
Big fan of your channel & videos 😊used your recipe today and my loaf came out amazing! The oven spring was crazy! Could not even get that much spring using all purpose flour...thank you so much for sharing!
This video and your autolyse video have helped me so much! Thank you for sharing this information. I could not undetstand why my dough was always so stiff! I use whole wheat bread flour, and now i know I need hydration. Thank you. I feel like i am understanding the process and how to read the dough because of your great videos! I have some proofing now!
I literally cannot wait to make this bread!!!!! stocking up on whole wheat flour today.
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.
Awesome! What brand did you buy?
@utdrich I order from breadtopia but from what I can tell, it's more about the fresh milling than anything.
Breadbeckers would also be a good one if they have a drop near you (their shipping charges are higher... we ordered brown rice though once from them and the flavor was amazing).
Azure standard is another I hear is good but works best with a monthly drop, if there is one near you.
Khorasan Mills is where I will be ordering from next to try out their Khorasan, price and shipping were very reasonable.
@utdrich ps. When I say drop, I mean they have designated spots around the US that are run by volunteer coordinators where they do a monthly or some sort of periodic drop/delivery. So the shipping with those deliveries is amazingly affordable. The direct shipping with Azure and Breadbeckers is higher than Breadtopia and Khorasan Mills (Last I looked). Breadtopia's grains have been great and from what I hear Khorasan Mills is very good as well.
Thank you! Any way you could dig up the brand name that gave you a good result? Trying to remove variables to get a good baseline 😅 I gathered that high-protein grains come from sunnier places. And high-protein isn’t necessarily high-gluten.
@utdrich Sure! Everything I have been baking with is from Breadtopia. Khorasan, Winter White, Spelt and Einkorn.
Such an amazing detailed recipe, thank you for sharing! ❤️🙏
Thank you!! I’ve been looking for a good whole wheat recipe and they’re quite difficult to find. This looks amazing. Can’t wait to try it.
This looks so good! Thank you for all your hard work!
Thank you! My pleasure.
You are amazing ! Thank you so much for all your time and efforts. This is exactly the kind of bread I am dreaming to make! Hope to be able to meet you someday in Germany just to have the opportunity to thank you personnaly and share a slice of bread ! Thanks again !
Fantastic and informative video, as always. I can’t wait to try your recipe!
You are welcome. Thanks a lot!
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.
My pleasure 🙏🏻
Thanks for all your time, dedication and well oriented obsession, much love from a Mexican in the heart of Arabia
Testing a new flour. OMG. A new idea and, obviously, an extremely good one. Bravo!
WOW! Awesome. Thank you. Now on to your starter video. 😁😁
Best thing I've seen in ages. Love it x
Right, now I know what I’m doing tomorrow! Can’t wait, I’ve been waiting for this ever since you mentioned you were working on it.
Thank you 🙏🏻. Hope it works out.
How'd it turn out?
@@gigalulmansur It was really great! It helps so much when things are explained fully - I do like to know why, not just do!
I made this and it turned out delicious. I'm in America and used a 13.7% whole wheat flour so I did add a few extra grams of flour. My house is 74F and I bulk fermented for 5 hours and proved for 30 mins and stuck in fridge overnight for 12 hours.
Wow this is incredible. Thank you so much I will try this! Thank you
Excellent episode! interesting process :) Thank you mr Bread Code!
You are welcome!
Excellent! Thanks for sharing. Now to see if I can perfect it like you did. You are a star for working so hard and then sharing.
Thank you for the nice comment. My pleasure. This bread is truly my favorite now.
Hendrik, thanks for your videos! You're the one who got me started on sourdough bread baking during this pandemic!
Just one tip I picked up from someone else: I tuck the little jar with the sample in it, uncovered, in the corner of the larger rectangular glass container during bulk. My hope is this will help keep the smaller sample in its jar at the same temperature as the larger dough, and minimize the effects of any temperature changes.
Thank you. You are most welcome! Yep - you are right, that could help. To be 100% correct the dough would need to be at room temperature, a proofing box would also be helpful.
That’s way to complicated for ne when u say sample do u mean the starter?
@@anniemay4547p!
Ok, my high hydration, whole wheat loaf is proofing in the fridge overnight. Like you, i let it rise a little more than half way during bulk fermentation. The proof will be in the baking at 6 am tomorrow morning! It was so nice to see the amazing oven spring you got and to hear the clear joy in your voice as you tasted you6 r amazing bread! My two loaves are proofing in the fridge overnight. They'll go into the oven at 6 am tomorrow morning! Thanks for th video!
Thank you for this tutorial. I found the best scale for my whole wheat flour. I wish I could share you the photos of breads I made following your technique. By the way, I live in VN so the starter I made got sour only after 1,5 days but I didn’t know and tried to wait for 2 days (48 hrs) and it is a little bit too sour but it’s still good. Thank you again!
Oh!! It IS a perfect bunny shape! We rabbit people refer to that as "loaf position" when the bun is sitting compactly with ears down. I had never noticed that profile before in a slice of bread. Now I'll always hope to achieve it. Also very happy to see your techniques working with 100% whole wheat flour--thank you!
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
I really like the diagrams and the explanation why to do which process step. Unfortunately most videos lack this step (maybe because of the assumption that this might look too dry). One could really watch hours of (nicely made but lacking the explanation) youtube videos showing the process of baking souredough bread while not learning much new. Having this diagrams in mind it becomes much more easy to intuitively work on the procress and collect own experiences. Thank you very much for this!
Great idea to make a hydration test with the flour. Thanks! I will try!
Love watching your videos. You do exactly what I would like to do but do not have the time to do, lol. Made my first 100% whole wheat today and it came out outstanding thanks to your tips. I think the little test jar showing when it doubles was key for the right timing of the rise. I was skeptical that this would come out as good as it did. Great rise, oven spring, crumb, flavor, etc. I went with the 85% hydration which was perfect. I used King Arthur Flour Whole Wheat Flour (13.8% protein content).
that bread looks awesome!! I've been looking for a recipe for a bread like that for a while!
This is perfect! I do so want to try this recipe...but I am still a neophyte. I can see how you spent a lot of time perfecting this. I bake your recipes and they always turn out perfect. I am on my own journey with baguettes...will definitely share when I have com up with the right recipe!
Thank you! Oh yes - please share your recipe on baguettes. I think it's mostly about technique there.
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.
Wonderful! I've been waiting a while for this video. 👍
You have achieved the Holy Grail of bread making with this loaf. I usually bake a 45% whole spelt and 12% rye loaf and after a lot of failures I am finally getting great oven spring, but you have achieved this with 100%. Thanks for the tips!!
Thanks Brian! I will need to give spelt another shot as well. I have never baked with it.
@@the_bread_code I started baking with spelt because there is dependable local availability of organic whole grain spelt flour in my region. I quickly fell in love with this flour because for my taste buds it doesn't have the bitterness of most whole wheat varieties. Overnight autolyse removes most of the bitterness of whole wheat, but as you know, this creates other issues if you are leavening your dough with a sourdough culture.
Cannot wait to try this out! I've only seen the first 1min and I'm salivating
Thank you!
I call it a bench scraper, too, in the US! Great video!
Thank you for all the experiment and it really help alot! Love from Asia, Malaysia here. ❤️
You are welcome!
Excellent video, thank you for it!
Thank you for this video! So much great information.
a labor of love - I love it!!
thank you
Hey Hendrik, ich wollte dir nur sagen, dass ich mein ganzes Leben lang gebacken habe und vor kurzem wieder angefangen habe, Sauerteigbrot zu machen. Sie sind eine großartige Ressource und scheinen eine Leidenschaft für Ihre Präsentation zu haben. Ich bin sicher, dass ich mit Ihrem kompetenten Rat besseres Brot backen werde. Du solltest eine Bäckerei gründen, ich würde dein Brot essen, wenn ich das nächste Mal nach Deutschland komme. Vielen Dank!
Danke. Vielen Dank! Viel Erfolg beim Backen!
Love your videos! Your attention to detail and the way you explain the science is exactly what I needed to understand better how to make awesome bread! Only problem though, this is bad for my keto diet. :)
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.
Beautiful bake! I bet it tasted great.
Thanks!
I love your video and details just trying to make it work with the wheat I grind myself.
Thanks for all the tips, I started leaning about breads with your channel =)
You are most welcome!
Really love this recipe. Makes a gorgeous loaf!
Would love to see a 6min version of the video
Simply amazing. Thank you so much
I had a dried cherry/mini dark chocolate chip sourdough bread bake up to a frisbee ( I over fermented) also. The crumb was very small but even and the taste was fine. A friend wanted it, she said she was going to eat it with soft cream cheese, so I told her to slice it very thin then cut each slice in half and call it Bruschetta!!! LOL
Wow! I've watched the video twice, taken lots of notes, and my first loaves were just like yours!! Amazing - thank you. But I did my baker's math wrong doubling the recipe: 800 flour (King Arthur is 14%, inexpensive and easy to find in the states!) and 700 water - that's like 88% hydration, right? I did an hour autolyse - old habits hard to break haha. And it worked like a charm. My second attempt is bulk proofing now so we'll see... I'll get brave and remove the autolyse altogether next time :) I bake two loaves on a big rectangular pizza stone with a hotel pan turned upside down over them - works well for two at a time. I'm so glad I found you - thank you - can't wait for what's next!
Good job 🙏🏻
Great. I’ll be trying it very soon 😊
Thank you a million times! 100% whole wheat sourdough bread that looks just as great as white bread. It's the holy grail of bread.
Thank you!
Thank you for this! Just made my first sourdough and though it’s a bit flat I don’t have a banneton or Dutch Oven yet, so I consider it a good start. And yes it tastes great
Thank you! Looks lovely
My goal is to make a 100% whole wheat sour dough loaf. Looking forward to trying your recipe!
Wow ,beautiful bread 🥖
Incredible video! So muchuseful infomation. Thank you :)
Glad you enjoyed it!
Even though you have suggested not to watch this video for being too long I indeed watched it and enjoyed it. I am so happy you have succeeded and has baked a perfect ear whole wheat bread. Congratulations Dr. Dough!!! You deserved the perfect result after such hard work of experimentation which at the end brought you a good smile on your face. Loved it all. Gluten tag. 😘
Hey Marta. Thank you very much for the nice words! Gluten Tag too.
Thank you very much for your educational videos, I've learned a lot from you. I like your diagrams and step by step instructions. Now I can make sourdough breads, sandwich bread and also yummy pancakes from leftover starter. I really enjoyed today's bread show, I've had lots of fun and saw so many beautiful breads. Hope you continue with these shows in the future. Gluten Abend and good night!😘
Yay! Danke schön. Das ist ein Video, das ich kaum erwarten konnte. Auf zur mulino padano
Danke!
Great video. Thanks!
I've enjoyed watching many of your videos. As a fellow engineer, I get a lot out of your "why" behind the "how". I started my own starter about 2 weeks ago and it's almost ready to use. It doubles in size in about 8 hours. I'm looking forward to baking my first loaf next week! Keep up the good work!
Hey Tom. Thanks for the nice comment. Sometimes I wish you could dockerise backing just so that everyone has the same setup haha. But that's impossible and the why really helps. I just like to supply a set of tools, then everyone can use them at home and adapt.
Your videos have been a great help to me. I have been trying to bake an acceptable gluten free bread as I have a severe gluten allergy but love good bread. I have used your videos and advice to come up with a method that works. I tried my first gluten loaf yesterday for my family to enjoy, unfortunately I decided to try a terracotta crock for cooking. My dough was a little bit wet and it glued itself to the crock. My family said it tasted very good but they may have been kind rather than honest.
Thank you. Oh - for that you might want to preheat your terracotta crock. That should help. Or maybe some parchment paper.
@@the_bread_code it was preheated, I have gone back to my enamelled pot, I have one stone and one cast iron. Both work well but they were both in use yesterday.
BTW "bench scraper" is an appropriate term in English for that tool.
This video is really detailed and I am using it today as my reference on my first 100% wheat flour bread that has 13%-15% protein according to the bag. I did 95% water, 2% salt, and added 2% honey (based on someone else's video)
Just watched your whole video although I’ve been planning on making it this weekend for sometime now. So what’s next sprouted wheat bread? I’m looking forward to that one. Thank you Dr Dough!!
Thank you! Sprouted wheat could work - however you would have very little gluten in the end hehe. It will be a bread you want to bake in a loaf pan.
I love to watch you make bread! I am learning so much!!! Do you have a video about whole grain einkorn flour? I couldn't find one.
Recently made my first whole meal sourdough frisbee, hopefully after watching this I can make a good bread.🤞
I used your techniques and tips for my first sourdough ever and got a big win! So delicious, moist, chewy, and with an awesome crumb. Thank you so much for teaching the “why” so I can feel confident in what I’m doing. I’m excited to keep practicing and get even more oven spring. Do you have any tips for not over-browning/burning the bottom crust?
Yes . Put a sheet pan on the lower rack beneath the dutch oven and then the dutch oven on the rack above it. Solved the problem for me.
This sourdough framework worked very well for me. I basically learned how to bake break with it. I've made my starter with it, and it's been going strong for months, going in and out the fridge two times a week.The volkoren bread recipe is also great, and very predictable.I just took my starter from the fridge this noon, fed it 5,5,1, by six o'clock it was back up from hibernation, rising. I mixed 75g of it with 400g wholegrain wheat flour,100g roggemeel, 300g room temp water (it's just 60% I'm gonna try higher water content), 12g salt, kummel, mixed it and let sit for an hour. Then I pressed the dough for a bit, rolled it in the bowl and stretched it for it to become quite compact and homogenous.Now it's ready, sitting on the kitchen table, covered with a piece of cloth. It'll be 18 degrees in the kitchen tonight here in Amsterdam. I'm gonna put it in the oven in the morning, and it'll be a good bread. It does not rise too much, but is very tasty and IMO comparable with the bread from Fort Negen for eight euros. And I don't have to stand in the queue with toypoodles.
Followed most of these tips and although my loaf is not as beautiful as yours, it is definitely way better than previous loaves. Taller, springer, more flavorful. I will definitely be practicing more with these methods
Wow, I admire you so much.
Thank you! I am just a hobby baker 🤣
@@the_bread_code so am I. I also bake sourdough (yeasted breads as well) and I know that it is not that easy, especially to make whole wheat bread with relatively open crumb and such an amazing oven spring. Greetings from Poland (:
Thanks a lot. Made my first sourdough bread today with inputs from your posts and from bake with Jack. This was the third bread I ever made (the first was a complete disaster and I was so mad I threw the entire lot into the bin and the second was a yeasted bread which came out fine) and I am elated with the result. Please do keep up the good work.
Incredible!
Awesome, congrats! I'll be sure to give your recipe a try.
What's left to do now?! Are you going to retire to an exotic island someplace?
But seriously, nice to see that all your hard work has paid off! You're definitely elevating home bakers everywhere.
🤣 that would be a dream, and a baking studio over there haha.
Thanks so much for this recipe - tried it and it worked very well!i wanted to make 100% wholemeal for a long time but struggled to get it right up to now!
I am ready to attempt this bread now. I have always wanted to bake a !00% whole wheat. Thank you.
Congratulations, an amazing loaf of bread, I tip my hat to you good sir
Thank you very much!
This is awesome, thank you! The spreadsheet you assembled have really taken my sourdough baking to the next level. Do you by any chance know if there is a similar resource for dry yeast?
You are welcome. Thank you too!
That looks A M A Z I N G !
After baking 2 kgs of cranberry sourdough bread yesterday, I'm making this 100% wholewheat bread next. Congratulations on such a beautiful loaf. You must be very satisfied!
Good luck! It really turned out amazing.