Would love to hear what you think of this healthy sourdough bread! The mix of seeds, honey, and whole grains seems like it'd lean too healthy, but it's just right. It makes for incredible toast 🙂
This might be the best bread I’ve ever made. Been finding every excuse to sneak a slice and my husband keeps bragging to his friends about how delicious it is. Thanks for the great recipe!
In conclusion it is a delicious loaf however my proofing times are vastly different. I baked loaf 1 after 4 hours and had “flying crust”. Ran out of time so I placed second dough in fridge for 14 hours then back to room temp again hoping that it would reach rim. It probably came to within 1” of rim after another 2 hours but successfully baked up as instructed 425:20 (with steam)/375:25-30. It’s soft, sour and so tasty.
Been baking your Beginner Sourdough recipe for years and it has become THE request for any holiday or family gathering. Everyone loves it so always bake up a couple loaves and serve up with some good olive oil, whipped ricotta and honey, or just by itself. You’re the best, keep up these videos!
I just made this bread for the second time in a week! It’s a wonderful bread that really checks all the boxes for me, nutritious, delicious, and my whole family loves it! It’s also great that it’s a one day bake. I have loved every recipe of yours that I have tried. Your recipe format and clear instructions have proven to be a real guarantee of success for me. Thank you. I plan on working through your cookbook this year!
Hi Maurizio! Rookie bread baker here, so every bake seems to be a different experience/experiment. First time with this recipe resulted in a very tasty soft bread but the crumb was a finer (bread denser) than I wanted, and finer than your vid. I followed the recipe technique/times/temps pretty well, baking the loaves on a mid-placed rack and ran the convection fan during the lower temp portion of the bake. Because our goofy electric oven swings 50-60 degF, we have been using a Fibrament stone + baking steel + lava rock pan on the bottom rack to hold more heat...this has stabilized the temp control reducing the swings to 5-10 degF during the bake... of course, we have to open-door vent a bit to drop temp from 425 degF to 375 degF for the last period. For today's batch I'm going watch/try adjusting bulk fermentation time longer, try to form the loafs less heavy-handed, and check the proofing every 30 min after 1 hr (instead of going right to the 2 hr point). So far my dough has not looked as smooth & jiggly as yours after bulk ferment...even though my starter is mature and my levain seems active/fragrant using 20g of starter... Regarding your oven, wondering if you are running the convection fan during any portions of the bake? Thanks so much!
Hey, Lynda! Nice modifications for your baking to regulate temperature-this is always a work in progress for home bakers with varying ovens! Yea, it sounds like your dough could use a bit more fermentation time in bulk fermentation, especially if the dough wasn't as aerated as mine looks in the video. No, I don't use convection for baking this loaf because I'm steaming the oven. Let me know how the next attempt goes!
Love your channel! Between the videos and your website, I've learned a tremendous amount, and it's been a big help diagnosing problems. Would love to see a video on temperatures and how they affect the dough. My starter is currently 68 degrees and very sluggish. So, I've ordered the proofer you recommend to remedy this. Cheers!
Thanks so much, Mike! Glad to hear all my instruction has helped 🙂 Yes, more videos on techniques and general baking stuff coming soon-especially temperature. Stay tuned!
You did such a great job with the details of making break. I cannot thank you enough. We just made our first loaf of bread. out of 7 grains and some beans. It was wonderful except we could not be sure that it was cooked enough. We definitely will try your bread but I think we will use some different grains. I am very grateful to you for all the details which is what we struggled with since we had never made bread before. Eva
I love this bread. I did have problems with the timing schedule, next time I will following the dough and not the clock! I fairly new to making bread of any kind so I need to improve my shaping but otherwise this bread is so delicious and I will do a repeat. A keeper.
Made this over the weekend, it was fantastic and my 4 year old loved it. Planning to make a large batch and freeze them for easy access! I have a 50 pound bag of Type 85 so im going to try and test variation with type 85 for the white flour and see if it passes the spouse and kid test
So glad to hear this, Jon! That means this is a success-I made this for my kiddos and if yours give it the thumbs up, then mission accomplished on my end 🙂 It'll freeze very well. Happy baking!
It looks delicious, and I think seeds are great for digestion and health. The bread looks delicious!! Certainly will give it a try. Thank you so much!!!
Thank you so much for the recipe!! This is the softest seeded whole wheat sourdough bread I've ever tasted. However, my result is a little dense. I doubt it's because the bulk fermentation was not enough. I kept dough temperature at 76F for 3 hours but the rise was not much. Also, I'm not sure if the gluten development is enough. Can you please provide some guide on 1) How can I tell the gluten development is enough after 2nd fold? 2) How can I tell the bulk fermentation is done? If I use poke test, is the hole supposed to shrink a little or not at all? Thanks!!!
Sounds like you had a mostly great result! With this dough you can mix it a bit longer with no problem. Before you add all the liquid make sure the dough is smooth and elastic. For me it’s usually 5-8 minutes in the mixer. You can also give it two to three more sets of stretches and folds during bulk to give it more strength. As far as bulk, no the poke test will not work then. Looks for smoothness in the dough, some rise (though not a lot with this dough), and some more strength to it. Go by the time in the recipe as a guide, and at 76F it should be very close. Let me know how the next attempt goes!
Thank you for this recipe! It looks delicious and I look forward to trying it. Will I need to make modifications if I’m using freshly milled hard red wheat berries for the whole wheat portion of the recipe?
This looks great - I plan to try to make it soon and have one question: I usually make white bread with bread flour. This recipe seems to specify AP rather than bread flour - Am I correct about that, and if so, why is AP better than bread flour in this case? Or is either choice fine? Thank you!
Yes you can! I like using lower protein flour because I find it's a better texture in the final bread, but it really depends on the recipe you're making! Here's more about that: www.theperfectloaf.com/sourdough-bread-high-protein-white-bread-flour/
Can I use fresh ground hard white winter wheat for all the flour? I can also have hard red winter wheat fresh ground. What is your suggestion? Are the only seeds that are roasted sunflower seeds or are any of the others roasted?
Yes, that would be delicious. I like white wheat because of the milder flavor, which would work really well here. Only the sunflower were roasted (they come that way from the market). If you want to amplify the flavor in the seeds, you can toast any of them before adding to the soaker, but I don't find it necessary.
I just made this recipe, it’s really good explained. But I had some troubles with the bulk fermentation, it took more than the double of time for me. I checked that my starter was very active(although it’s a very young starter)and I use my oven with a pan with hot water to keep a warm environment. Anyway I’m going to try again this recipe it looks so good. I hope someone can help me with some tips.
Definitely use a very ripe starter instead of a young one! Keeping things warm will help quite a bit, too. If you find the dough is still very sluggish, make a larger levain to help speed it up the next time.
Maurizio, you are my bread hero - I’m absolutely LOVING “The Perfect Loaf!” Question for you: I’m running low on my King Arthur Rye Flour, but have a supply of KA Pumpernickel Flour - can I substitute that for the rye in both maintaining my starter and for recipes where you call for rye flour?
This recipe looks so good. Can’t wait to try it. You said it wasn’t too sour and for me the more sour the better. 😂 How can I achieve it with this recipe? Also, I read that some people add Sour Salt to their dough for that. Have you ever tried it? Thanks!
Thanks! I haven't heard of or tried sour salt, you can get all the sourness you need with fermentation! I would say try it as is, then if you want more sour, let it proof longer in the fridge, up to 12 hr more.
I took a bread making hiatus for the past year so I'm a little rusty and decided to jump right back in with this recipe :D It's currently in bulk fermentation but the dough is quite stiff (opposite of shaggy), making any sort of folding difficult. My starter was definitely ripe for the levain but I worry with the cold temps outside and my heat trying to pump, the room temp has been a bit too cold and my levain was hardly showing signs of ripeness (even after 12 hrs) when I started baking. Would this cause the dough to be too tough? I'm assuming the bread will be dense..
Yes, a cold dough and sluggish starter/levain will really slow things down. Give the dough longer to ferment, even overnight at room temp if necessary. It should be billowy and aerated like you see in the video!
Hi there. I made a loaf and 6 Buns out of this recipe and it was the most amazing bread ever. It is true that it takes time to make but it's so worth it. I am making a second batch and I am waiting for the time to do the second stretch. I will be making just bund and small baguettes out of it. I don't like to eat bread in a form of toast. May be because I am Moroccan and I am used to round bread and baguettes. Please let me know if I can replace the white flour with Rye or barley. Thanks
I have made this twice with great results. I have never done tangzhong before and really liked the soft but solid texture. I omited the honey and let it retard in the refridgerator over night for a bit of tang. Fantastic! I’m wondering can I switch out the Whole Wheat flour for Rye flour? I like northern Europian sourdough breads a lot. Maybe keep the tangzhong in Whole Wheat. What do you think?
So glad to hear that, Sally. I wouldn't go 1-for-1 with rye for the whole wheat, you'll end up with a rather dense loaf. Start at maybe 10% rye and see how you like that then work up the rye to your preference!
Hi! Looks fantastic. After the shape, I want to put it in the fridge to deepen the flour-should I wait till the dough reaches the rim of the pan before putting it into the fridge? Scaling to 500g for smaller loaves OK? I make something similar but yeasted, so I am eager to try this. Also, anything I need to note, I am baking in 86F environment, which means everything is much faster! Thank you for always sharing your wisdom.
No, just stick it into the fridge right after shaping. Be sure to cover the pan with an airtight cover (but keep it up off the dough). In the morning just bake straight from the fridge if the dough has risen well, otherwise, let it warm up 30m on the counter while your oven heats. Yes, you can scale it down, just watch the bake time, it'll bake faster. Let me know how it goes!
Thank you! I don't bake with instant yeast, but if you do, you can do that if you'd like. I'd rather focus on why it's weak: has it not had enough time to ferment? Is it cold/cool in your kitchen slowing things down? Has your starter not been fed timely and not fermenting strongly? Each of those are easy fixes!
I want to try this with whute bread flour and powdering the seeds instead of having them whole, what hydration adjustment do I need to make for the white bread flour?
Hi! Thanks for this recipe, I am trying to get my wife to eat sourdough as my 4 year old loves "sour" sourdough but my wife hates the sour part. I want to leave the seeds out, do I have to modify the other ingredients or can I just leave them out?
You should be okay to just leave the seeds AND the water used for the seed soaker out. Let me know how you guys like it! My kids love this bread (wife, too ;)).
@@theperfectloaf I made it and it was fluffy and soft, baked great. Unfortunately it still tasted "sour" so I might need to work on my starter. For this recipe I fed it white flour for several days rather than the usual rye feed once a week. I might try "dry" starter next time. Thanks again 👍🙏
Hey, Nancy! You can leave out the wheat bran and just use more whole wheat flour in it's place, no problem. I mention this in the post at my website, too!
Hi Maurizio - I’m going nuts with your favorite sourdough recipe and wanted to kindly ask for your help. I tried it four times and every time it cracks open especially on the sides in addition to the actual score. Any idea what I might do wrong? Thanks for your help
@@simoniden7143 hmmm, sorry to hear that, Simon! It sounds like perhaps your dough was probably underproofed. Make sure to build your levain from a starter that’s strong and mature (meaning it’s risen to it’s peak height before you take some to use). From there, bulk fermentation is very important! Make sure your bulk fermentation goes sufficiently far, you want the dough to look smooth, it should have risen considerably, and have bubbles here and there -- it should look alive. If you tug on the dough a bit it should offer resistance to your tugging, it’ll feel stronger. Give the dough the time it needs in bulk fermentation! If you have to give it another 30m or hour to see these signs, do so. It's important for this step to go sufficiently far for the dough to have enough fermentation activity before its proof.
How does your ice not steam immediately when you pour it? When I do that I have to close the oven so fast so the steam doesn't escape, but in the video I don't see even a drop of steam!
Depending on how hot the pan is, it'll either steam quickly or take a minute or two. Mine does steam rather fast, though I think it's hard to see in this video. It's okay though, just do your best to close the door and it'll be just fine 🙂
Can I put the loaf pan in fridge after shaping it and bake the next morning. To bake do I need to do the second proof first on the counter until it reaches the rim and then bake it?
Yes, you can retard (cold proof) this dough overnight in the fridge. If you put these into the fridge overnight, they should continue to proof in there just right so it's ready to bake straight from the fridge in the morning.
I've been baking whole grain sourdough bread for a few years for both health and taste reasons and never cared much about ears, oven spring etc... as long as the results were in a "reasonable" range. (As the saying goes, "perfection is the enemy of good enough" :-) ) One thing I missed much during this time was a good sandwich bread and this really seems to be what I was looking for! As I have resolved to make more of an effort to consistently achieve better results I have come to realize that following a recipe to the letter means nothing if the flour(s) used are too different. What I use for whole grain flour is home stone milled hard red winter wheat which seems to contain more bran than store-bought flour. Do you think, for this recipe, I could omit the bran and reduce the amount of water if needed or would it be better to add the bran and add more water? My hesitation about the latter is that it takes a long time for the bran to absorb the water, so it is more difficult to judge how much to add. Thanks for the very useful baking tips great recipes, clear instructions, and great presentation!
I often like to recommend bakers who are new to whole-grain baking that they recalibrate their expectations for 100% whole wheat loaves. Sometimes bakers believe they can get the same open loaf with a tall rise and dramatic ear-and while this is somewhat possible with whole grain, you're more after the nutrition and FLAVOR in those loaves! And you're 100% right, flour is incredibly important. Yes, feel free to omit the bran and reduce the water as needed, perhaps only a small amount, really. I find that the bran I'm using here (Bob's Red Mill) actually hydrates rather quickly, and thanks to the lengthy fermentation time with sourdough bread, it's more than adequate. Thanks for the kind words and happy baking!
Hi Mauricio, I just found you and am new to sourdough starters. I'm learning so much from you and can't wait to buy your book! I have a couple of questions: I recently went vegan and gluten free - can I use a nut milk in this recipe? And I believe I read somewhere that even though this has gluten I should be ok as long as I'm not celiac. Do you know if that's true? TIA for your help!
@@lisabeaudin3531 right on. Yes, you can swap a nut/oat milk in just fine. There's research that suggests sourdough and length fermentation helps breakdown the gluten present in a dough, but it really is up to the individual (and their body) in the end. If you have a severe condition I'd always consult with your physician!
Do you think adding a little bit of rye flour to substitute some of the whole wheat flour would throw everything off? 😅 Say maybe 5% just for the sake of some flavor? I will be trying this amazing recipe today! Thank you!
It is an AMAZING loaf! I did the 5% total weight rye replacement split between the levain, tangzgong, and main mix and it is delicious! Mine didn’t rise enough as I think my house is cooler and I was eager to bake it, but it’s wonderful! Thank you again 😊
This looks delicious and nutritious! Can one make it by using a dough whisk? I don’t have a standing mixer. I’m also a late adopter of the pandemic homemade bread trend. Kind of glad I am because there are quite a lot of helpful videos like this one that just pop up in my feed now! Thanks!
Made it, flavor is great. But didn't completely follow recipe and put ingredients too warm and dough came out like porridge at the end. Couldn't pull it in the loaf so had to just pour it. Next will do exactly as you made. Will see what happens.
Bro how hot is your house? Why does your dough rise so high with just sourdough starter, no yeast and only 2 hours? I would need at least 6hours for a rise like that.
It's usually around 74F or so here, and I sometimes tuck the dough into a warmer spot or use a small dough proofer to move things along. Though with this dough, the high percentage of whole grains really speeds up final fermentation. Also, the strength and ripeness of your starter plays a huge role!
A sourdough starter is what we use to leaven (make rise) and flavor bread dough. If using a sourdough starter, you dont have to use commercial/instant yeast. See more, here: www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/
Since this is my first time trying this loaf I'm halving the recipe to make one loaf only. how do i scale this for a 11Lx5Wx4.7H loaf pan? I live in australia and our standard supermarket loaves are about 5inches wide, similar to the USA Pan 1.25pound. would it be just as simple as adding 1-2 grams per ingredient? hope you can help, thank you :)
I made it last night ☺️ although It took three times the amount of time to proof even at 25deg and a 40 year old starter which is a bit weird. either way, Thank you for the recipe! I will try and upsize the recipe by 200g. one question though, is it supposed to be super moist? mine has a moist crumb
Two questions: Some of these seeds if not all of them are considered soft and they don't need a true overnight soaker right? Second question - Why not fold the seeds in instead of mixing them in? That is problematic for gluten development. NOBS baking channel even considers this bad baker practice.
Yup, I just make the soaker with everything to make things easier. Regarding folding in the seeds, I usually do this with many recipes when the ingredients are larger and chunkier, but since this is a pan bread at high hydration and I'm using my mixer, it doesn't hurt to toss them into a mixer at the very end for even dispersal throughout the dough (that's what's done at bakeries most of the time 🙂). If you prefer folding them in, that works, too!
Im struggling with the second proof.... my loafs don't want to rise after being put in the loaf pans. Everything else seems to go smoothly up to that point.
Hmm. If you're not seeing any rise in proof, it likely means bulk fermentation wasn't enough. I would try letting it bulk ferment 30 minutes more than you're doing. Also, keep in mind this dough is high in whole grains so you won't see as much rise as you would with a mostly white flour loaf!
Chef can i add wheat gluten vital powder instead wheat bran because we are not getting all the products like USA and we don’t get bread flour please give me suggestion to make good healthy bread I quit like your recipes and bread method thanks I’m waiting for your reply
It's possible it was over or under proofed... Check out my guide, here, which will help you figure out which way it went: www.theperfectloaf.com/guides/proofing-bread-dough/
Oh gosh, so sorry to hear that, Mary! Was it really cold in your kitchen? Or do you think your levain wasn't fully ripe when you went to use it? You might want to try adding double the amount of ripe starter to the levain mix, that way it'll ripen faster.
Really appreciate your efforts, but after baking many a loaf of free form sourdough prior to buying your book, I can’t seem to get a lively, airy dough after even 4 hours of bulk fermentation with this recipe - I decided to try this before the book recipes because of the sandwich bread specifically. Levain was lively, DDT is 75-76°, this is my second attempt, so even followed you step by step in the video, to no avail. The only visible difference is possibly the hydration, in that my dough is much less shaggy and loose out of the mixer - a little tighter result. I’m going into my fifth hour now…and even added some additional folds this time…it just feels a bit flaccid… The only real difference in handling between this and my typical bakes is a lack of an autolyse step, without salt, then adding salt and adjusting hydration after (ala Tartine, no knead) I’m starting to have doubts about percentages…not sure why I’d need more levain if all else is equal. Frustrating.
You need to be sure you have a very ripe starter when making the levain, and the levain is very ripe when you mix it into your dough. I would try this next time: double the amount of levain you make and add to the dough. Still use it when it's nice and ripe, but the extra levain will help speed things along and might work better for you!
@@theperfectloaf Thanks! I did that very thing on my third attempt, along with an hour long autolyse - all mixed but the salt, 30g of water and the seeds. Better results, but definitely a tighter dough and lacking the loft of your post bulk ferment. I’m thinking of using bread flour in place of the AP this next batch. I’ve been baking sourdough since before it was cool, but haven’t really tried new recipes/approaches, so haven’t had to troubleshoot in year. Most of my modifications in the past have been in the flour blend, but this fermentation challenge is new. The lack of success is what motivates, eh? I’ll report back on #5 with the bakers craft+ in place of the AP
Would love to hear what you think of this healthy sourdough bread! The mix of seeds, honey, and whole grains seems like it'd lean too healthy, but it's just right. It makes for incredible toast 🙂
I can never give up bread, so always looking for healthier ways to keep it in my diet. Love this!
@@TheStallion234 gotta rotate in the healthy ones here and there, too!
This might be the best bread I’ve ever made. Been finding every excuse to sneak a slice and my husband keeps bragging to his friends about how delicious it is. Thanks for the great recipe!
@@emilyoneal3903 ahh so glad to hear you guys like it! I can't stop making it over here myself 🙂 Enjoy!
In conclusion it is a delicious loaf however my proofing times are vastly different. I baked loaf 1 after 4 hours and had “flying crust”. Ran out of time so I placed second dough in fridge for 14 hours then back to room temp again hoping that it would reach rim. It probably came to within 1” of rim after another 2 hours but successfully baked up as instructed 425:20 (with steam)/375:25-30. It’s soft, sour and so tasty.
Thank you for sharing this recipe Maurizio. I definitely will make it very soon.
My pleasure 😊 Let me know how it goes!
Been baking your Beginner Sourdough recipe for years and it has become THE request for any holiday or family gathering. Everyone loves it so always bake up a couple loaves and serve up with some good olive oil, whipped ricotta and honey, or just by itself. You’re the best, keep up these videos!
amazing to hear that, thank you! Ahh yes, whipped ricotta, now that's the right way to use that bread 🙂 Thank you and happy baking!
I just made this bread for the second time in a week! It’s a wonderful bread that really checks all the boxes for me, nutritious, delicious, and my whole family loves it! It’s also great that it’s a one day bake. I have loved every recipe of yours that I have tried. Your recipe format and clear instructions have proven to be a real guarantee of success for me. Thank you. I plan on working through your cookbook this year!
gosh thanks so much, so happy to hear all of this! Hope you love my cookbook, too 🙂
It makes amazing toast!
Hi Maurizio! Rookie bread baker here, so every bake seems to be a different experience/experiment. First time with this recipe resulted in a very tasty soft bread but the crumb was a finer (bread denser) than I wanted, and finer than your vid. I followed the recipe technique/times/temps pretty well, baking the loaves on a mid-placed rack and ran the convection fan during the lower temp portion of the bake.
Because our goofy electric oven swings 50-60 degF, we have been using a Fibrament stone + baking steel + lava rock pan on the bottom rack to hold more heat...this has stabilized the temp control reducing the swings to 5-10 degF during the bake... of course, we have to open-door vent a bit to drop temp from 425 degF to 375 degF for the last period.
For today's batch I'm going watch/try adjusting bulk fermentation time longer, try to form the loafs less heavy-handed, and check the proofing every 30 min after 1 hr (instead of going right to the 2 hr point). So far my dough has not looked as smooth & jiggly as yours after bulk ferment...even though my starter is mature and my levain seems active/fragrant using 20g of starter...
Regarding your oven, wondering if you are running the convection fan during any portions of the bake? Thanks so much!
Hey, Lynda! Nice modifications for your baking to regulate temperature-this is always a work in progress for home bakers with varying ovens! Yea, it sounds like your dough could use a bit more fermentation time in bulk fermentation, especially if the dough wasn't as aerated as mine looks in the video. No, I don't use convection for baking this loaf because I'm steaming the oven. Let me know how the next attempt goes!
Love your channel! Between the videos and your website, I've learned a tremendous amount, and it's been a big help diagnosing problems. Would love to see a video on temperatures and how they affect the dough. My starter is currently 68 degrees and very sluggish. So, I've ordered the proofer you recommend to remedy this. Cheers!
Thanks so much, Mike! Glad to hear all my instruction has helped 🙂 Yes, more videos on techniques and general baking stuff coming soon-especially temperature. Stay tuned!
You did such a great job with the details of making break. I cannot thank you enough. We just made our first loaf of bread. out of 7 grains and some beans. It was wonderful except we could not be sure that it was cooked enough. We definitely will try your bread but I think we will use some different grains. I am very grateful to you for all the details which is what we struggled with since we had never made bread before. Eva
You are so welcome!
Thank you for the healthy recipes. Can you do sorghum and flexseed sourdough bread recipes?
That sounds delicious. I've actually never worked with sorghum, but it's something I want to get to soon!
Love your regular seeded sourdough recipe! Will definitely be baking this version, too. Thank you for the video! ❤
You're goin to love this one, Amy!
I love this bread. I did have problems with the timing schedule, next time I will following the dough and not the clock! I fairly new to making bread of any kind so I need to improve my shaping but otherwise this bread is so delicious and I will do a repeat. A keeper.
Sounds great!
Amazing … I tried it and it was so delicious
Glad you liked it!!
I couldn't believe how soft and tender it came out! Fantastic recipe, thank you!
Glad you liked it!
Looks delicious, will definitely give it a go. Thanks so much
Hope you like it, Nerina!
Thank you for this video. I will try it with some small modifications. Happy baking! ❤❤❤
Hope you like it!
Made this over the weekend, it was fantastic and my 4 year old loved it. Planning to make a large batch and freeze them for easy access! I have a 50 pound bag of Type 85 so im going to try and test variation with type 85 for the white flour and see if it passes the spouse and kid test
So glad to hear this, Jon! That means this is a success-I made this for my kiddos and if yours give it the thumbs up, then mission accomplished on my end 🙂 It'll freeze very well. Happy baking!
It looks delicious, and I think seeds are great for digestion and health. The bread looks delicious!! Certainly will give it a try. Thank you so much!!!
Thank you and I hope you enjoy!
Thank you so much, will definitely do this tomorrow.
👍🏼
Just received your book for Christmas. Fantastic and very in-depth! And I enjoy mixing tangzhong with sourdough.
Thank you so much, Walter! Have fun and enjoy 🙂
Thanks so much for your recipes. I’m new to the world of sourdough and your videos explain things so well!
you're very welcome!
Thank you so much for the recipe!! This is the softest seeded whole wheat sourdough bread I've ever tasted. However, my result is a little dense. I doubt it's because the bulk fermentation was not enough. I kept dough temperature at 76F for 3 hours but the rise was not much. Also, I'm not sure if the gluten development is enough. Can you please provide some guide on 1) How can I tell the gluten development is enough after 2nd fold? 2) How can I tell the bulk fermentation is done? If I use poke test, is the hole supposed to shrink a little or not at all? Thanks!!!
Sounds like you had a mostly great result! With this dough you can mix it a bit longer with no problem. Before you add all the liquid make sure the dough is smooth and elastic. For me it’s usually 5-8 minutes in the mixer. You can also give it two to three more sets of stretches and folds during bulk to give it more strength.
As far as bulk, no the poke test will not work then. Looks for smoothness in the dough, some rise (though not a lot with this dough), and some more strength to it. Go by the time in the recipe as a guide, and at 76F it should be very close.
Let me know how the next attempt goes!
I've just found your channel. Thank you for sharing your knowledge with us 😊😊
you're very welcome-and welcome! 🙂
Made it- best sourdough loaf I’ve ever made!
So glad it worked out for you! Enjoy 🙂
Thanks i just read the recipe online on your cookbook and you gave the vegan option for tangzhong
Hope you like it!
Thank you made it, they came out beautifully. So yummy.
Enjoy!
Thank you for the videos. I really enjoy them! Do you have a sourdough waffle and pancake recipe?
You're welcome! Yes, I have both, here: www.theperfectloaf.com/my-top-3-leftover-sourdough-starter-recipes/
Thank you for this recipe! It looks delicious and I look forward to trying it. Will I need to make modifications if I’m using freshly milled hard red wheat berries for the whole wheat portion of the recipe?
Should be okay to use that in this recipe!
Delicious bread. Thank you.
you're very welcome, so glad you liked it this one.
This looks great - I plan to try to make it soon and have one question: I usually make white bread with bread flour. This recipe seems to specify AP rather than bread flour - Am I correct about that, and if so, why is AP better than bread flour in this case? Or is either choice fine? Thank you!
Yes you can! I like using lower protein flour because I find it's a better texture in the final bread, but it really depends on the recipe you're making! Here's more about that:
www.theperfectloaf.com/sourdough-bread-high-protein-white-bread-flour/
Can I use fresh ground hard white winter wheat for all the flour? I can also have hard red winter wheat fresh ground. What is your suggestion? Are the only seeds that are roasted sunflower seeds or are any of the others roasted?
Yes, that would be delicious. I like white wheat because of the milder flavor, which would work really well here. Only the sunflower were roasted (they come that way from the market). If you want to amplify the flavor in the seeds, you can toast any of them before adding to the soaker, but I don't find it necessary.
Is there the possibility of printing this, quite complicated, recipe! Looking forward to giving it go.
Yes, if you follow the recipe link in the video description, I have a print option there!
I just made this recipe, it’s really good explained.
But I had some troubles with the bulk fermentation, it took more than the double of time for me. I checked that my starter was very active(although it’s a very young starter)and I use my oven with a pan with hot water to keep a warm environment. Anyway I’m going to try again this recipe it looks so good. I hope someone can help me with some tips.
Definitely use a very ripe starter instead of a young one! Keeping things warm will help quite a bit, too. If you find the dough is still very sluggish, make a larger levain to help speed it up the next time.
Maurizio, you are my bread hero - I’m absolutely LOVING “The Perfect Loaf!” Question for you: I’m running low on my King Arthur Rye Flour, but have a supply of KA Pumpernickel Flour - can I substitute that for the rye in both maintaining my starter and for recipes where you call for rye flour?
Thank you! Means a lot to hear that. Yes, that's a totally fine sub. Happy baking 🙂
Do you have any recipe with millets and wholegrain without white flour recipe for diabetic
Yes, I have the same question.
Here's a loaf with millet, but I still use wheat: www.theperfectloaf.com/tartine-millet-porridge-sourdough/
Reply above!
This recipe looks so good. Can’t wait to try it. You said it wasn’t too sour and for me the more sour the better. 😂 How can I achieve it with this recipe? Also, I read that some people add Sour Salt to their dough for that. Have you ever tried it? Thanks!
Thanks! I haven't heard of or tried sour salt, you can get all the sourness you need with fermentation! I would say try it as is, then if you want more sour, let it proof longer in the fridge, up to 12 hr more.
Oeh, this looks glorious! Will give this a go, next year 😁
enjoy and happy new year, Linda!
I took a bread making hiatus for the past year so I'm a little rusty and decided to jump right back in with this recipe :D It's currently in bulk fermentation but the dough is quite stiff (opposite of shaggy), making any sort of folding difficult. My starter was definitely ripe for the levain but I worry with the cold temps outside and my heat trying to pump, the room temp has been a bit too cold and my levain was hardly showing signs of ripeness (even after 12 hrs) when I started baking. Would this cause the dough to be too tough? I'm assuming the bread will be dense..
Yes, a cold dough and sluggish starter/levain will really slow things down. Give the dough longer to ferment, even overnight at room temp if necessary. It should be billowy and aerated like you see in the video!
Hi there. I made a loaf and 6 Buns out of this recipe and it was the most amazing bread ever. It is true that it takes time to make but it's so worth it. I am making a second batch and I am waiting for the time to do the second stretch. I will be making just bund and small baguettes out of it. I don't like to eat bread in a form of toast. May be because I am Moroccan and I am used to round bread and baguettes. Please let me know if I can replace the white flour with Rye or barley. Thanks
So glad you liked this one!! I think this dough can work in a bunch of different forms. Let me know which you like best 🙂
Thank you for the recipe! Where is the bowl from? It's beautiful
It's from heath ceramics, Ive had it for about 10 years now and use it only for bread. I love it :)
I'd lobe a heavier bowl like this! When i do stretch and folds it lifts the bowl up and it's so frustrating
I have made this twice with great results. I have never done tangzhong before and really liked the soft but solid texture. I omited the honey and let it retard in the refridgerator over night for a bit of tang. Fantastic! I’m wondering can I switch out the Whole Wheat flour for Rye flour? I like northern Europian sourdough breads a lot. Maybe keep the tangzhong in Whole Wheat. What do you think?
So glad to hear that, Sally. I wouldn't go 1-for-1 with rye for the whole wheat, you'll end up with a rather dense loaf. Start at maybe 10% rye and see how you like that then work up the rye to your preference!
The bread recipe looks great. My only concern is how you created the moisture at the bottom. Could i use just water in a pan ?
Yes you can!
What temperature was in your kitchen while you made bulk fermentation and final proof?
Usually 74-76F.
Hi! Looks fantastic. After the shape, I want to put it in the fridge to deepen the flour-should I wait till the dough reaches the rim of the pan before putting it into the fridge? Scaling to 500g for smaller loaves OK? I make something similar but yeasted, so I am eager to try this. Also, anything I need to note, I am baking in 86F environment, which means everything is much faster! Thank you for always sharing your wisdom.
No, just stick it into the fridge right after shaping. Be sure to cover the pan with an airtight cover (but keep it up off the dough). In the morning just bake straight from the fridge if the dough has risen well, otherwise, let it warm up 30m on the counter while your oven heats. Yes, you can scale it down, just watch the bake time, it'll bake faster. Let me know how it goes!
A thousand thank yous!
Love your video and recipe! If the levain looks weak, should I add a bit of instead yeast?
Thank you! I don't bake with instant yeast, but if you do, you can do that if you'd like. I'd rather focus on why it's weak: has it not had enough time to ferment? Is it cold/cool in your kitchen slowing things down? Has your starter not been fed timely and not fermenting strongly? Each of those are easy fixes!
I want to try this with whute bread flour and powdering the seeds instead of having them whole, what hydration adjustment do I need to make for the white bread flour?
Usually more water for higher protein bread flour.
can I proof it in the refrigerator for 12 hours after shaping?
Yes, absolutely! I'd cover the pans (but keep the covers off the dough!).
Can I skip the wheat bran or substitute it for something else?
You can leave it out, or swap for more whole wheat flour.
do you think this could be done without an electric mixer?
yes! check out the full recipe writeup link in the description, I talk about mixing by hand at the end of the recipe in the FAQ 🙂
Hi! Thanks for this recipe, I am trying to get my wife to eat sourdough as my 4 year old loves "sour" sourdough but my wife hates the sour part. I want to leave the seeds out, do I have to modify the other ingredients or can I just leave them out?
You should be okay to just leave the seeds AND the water used for the seed soaker out. Let me know how you guys like it! My kids love this bread (wife, too ;)).
@@theperfectloaf I made it and it was fluffy and soft, baked great. Unfortunately it still tasted "sour" so I might need to work on my starter. For this recipe I fed it white flour for several days rather than the usual rye feed once a week. I might try "dry" starter next time.
Thanks again 👍🙏
I just realized I dont have wheat bran, I have flax seed meal can I substitue that or just add 16 grams whole wheat flour?
Hey, Nancy! You can leave out the wheat bran and just use more whole wheat flour in it's place, no problem. I mention this in the post at my website, too!
Hi,can I add barley n millets in the seed mix?
Yes, absolutely. Be sure to soak the barley overnight in the seed mixture.
Hi! Can I proof it in a fridge ?
Yes absolutely. After shaping, cover with a bag, and proof overnight in the fridge.
@@theperfectloaf thank you
Hi there... second question (I want to make this tomorrow) : do I have to use white flour? Have you ever used quinoa or another flour?
You do need some wheat flour in the recipe, otherwise you won't have any gluten for a good rise in the oven.
Directions for doing it by hand? My kitchenAid died.
Check out my post at the website, I talk about that: www.theperfectloaf.com/high-fiber-sourdough-bread-recipe/
Looks lovely😅
Thank you! It really is delicious (and healthy) bread 🙂
Hi Maurizio - I’m going nuts with your favorite sourdough recipe and wanted to kindly ask for your help. I tried it four times and every time it cracks open especially on the sides in addition to the actual score. Any idea what I might do wrong? Thanks for your help
Maybe significant to mention: it holds its form really well and looks perfect but once scored the score itself is separating a lot
@@simoniden7143 hmmm, sorry to hear that, Simon! It sounds like perhaps your dough was probably underproofed. Make sure to build your levain from a starter that’s strong and mature (meaning it’s risen to it’s peak height before you take some to use). From there, bulk fermentation is very important! Make sure your bulk fermentation goes sufficiently far, you want the dough to look smooth, it should have risen considerably, and have bubbles here and there -- it should look alive. If you tug on the dough a bit it should offer resistance to your tugging, it’ll feel stronger. Give the dough the time it needs in bulk fermentation! If you have to give it another 30m or hour to see these signs, do so. It's important for this step to go sufficiently far for the dough to have enough fermentation activity before its proof.
How does your ice not steam immediately when you pour it?
When I do that I have to close the oven so fast so the steam doesn't escape, but in the video I don't see even a drop of steam!
Depending on how hot the pan is, it'll either steam quickly or take a minute or two. Mine does steam rather fast, though I think it's hard to see in this video. It's okay though, just do your best to close the door and it'll be just fine 🙂
Can I put the loaf pan in fridge after shaping it and bake the next morning. To bake do I need to do the second proof first on the counter until it reaches the rim and then bake it?
Yes, you can retard (cold proof) this dough overnight in the fridge. If you put these into the fridge overnight, they should continue to proof in there just right so it's ready to bake straight from the fridge in the morning.
What can I substitute for Wheat bran?
You can leave it out or sub it with wheat germ or more whole wheat flour!
I've been baking whole grain sourdough bread for a few years for both health and taste reasons and never cared much about ears, oven spring etc... as long as the results were in a "reasonable" range. (As the saying goes, "perfection is the enemy of good enough" :-) ) One thing I missed much during this time was a good sandwich bread and this really seems to be what I was looking for!
As I have resolved to make more of an effort to consistently achieve better results I have come to realize that following a recipe to the letter means nothing if the flour(s) used are too different. What I use for whole grain flour is home stone milled hard red winter wheat which seems to contain more bran than store-bought flour. Do you think, for this recipe, I could omit the bran and reduce the amount of water if needed or would it be better to add the bran and add more water? My hesitation about the latter is that it takes a long time for the bran to absorb the water, so it is more difficult to judge how much to add.
Thanks for the very useful baking tips great recipes, clear instructions, and great presentation!
I often like to recommend bakers who are new to whole-grain baking that they recalibrate their expectations for 100% whole wheat loaves. Sometimes bakers believe they can get the same open loaf with a tall rise and dramatic ear-and while this is somewhat possible with whole grain, you're more after the nutrition and FLAVOR in those loaves! And you're 100% right, flour is incredibly important.
Yes, feel free to omit the bran and reduce the water as needed, perhaps only a small amount, really. I find that the bran I'm using here (Bob's Red Mill) actually hydrates rather quickly, and thanks to the lengthy fermentation time with sourdough bread, it's more than adequate.
Thanks for the kind words and happy baking!
Hi Mauricio,
I just found you and am new to sourdough starters. I'm learning so much from you and can't wait to buy your book! I have a couple of questions: I recently went vegan and gluten free - can I use a nut milk in this recipe? And I believe I read somewhere that even though this has gluten I should be ok as long as I'm not celiac. Do you know if that's true? TIA for your help!
Sorry, I just saw your notes on your website on the milk, just wondering about the gluten now!
@@lisabeaudin3531 right on. Yes, you can swap a nut/oat milk in just fine. There's research that suggests sourdough and length fermentation helps breakdown the gluten present in a dough, but it really is up to the individual (and their body) in the end. If you have a severe condition I'd always consult with your physician!
Do you think adding a little bit of rye flour to substitute some of the whole wheat flour would throw everything off? 😅 Say maybe 5% just for the sake of some flavor? I will be trying this amazing recipe today! Thank you!
5% would be just fine 🙂 Let me know how it turns out!
It is an AMAZING loaf! I did the 5% total weight rye replacement split between the levain, tangzgong, and main mix and it is delicious! Mine didn’t rise enough as I think my house is cooler and I was eager to bake it, but it’s wonderful! Thank you again 😊
@@graciemorrell6579 so glad to hear it turned out well, Gracie. I'm going to try adding rye next time I make this (soon)!
This looks delicious and nutritious! Can one make it by using a dough whisk? I don’t have a standing mixer. I’m also a late adopter of the pandemic homemade bread trend. Kind of glad I am because there are quite a lot of helpful videos like this one that just pop up in my feed now! Thanks!
Yes, a whisk will work very well!
Made it, flavor is great. But didn't completely follow recipe and put ingredients too warm and dough came out like porridge at the end. Couldn't pull it in the loaf so had to just pour it. Next will do exactly as you made. Will see what happens.
Sorry to hear that. You might have overproofed the dough OR it might have needed less water in mixing to suit your flour.
So there's no cold fermentation here, does anyone know the purpose of cold fermentation?
I talk about the benefits, here: www.theperfectloaf.com/guides/proofing-bread-dough/
Can you substitute the milk for a plant based milk?
Yes, absolutely. A full fat nut or oat milk will work great.
I'm dairy-free. Will this recipe work with oat milk?
Yes, absolutely. Or you can use a full fat nut milk, too.
Bro how hot is your house? Why does your dough rise so high with just sourdough starter, no yeast and only 2 hours? I would need at least 6hours for a rise like that.
It's usually around 74F or so here, and I sometimes tuck the dough into a warmer spot or use a small dough proofer to move things along. Though with this dough, the high percentage of whole grains really speeds up final fermentation. Also, the strength and ripeness of your starter plays a huge role!
Do you use your 10 year old sourdough starter that has the rye and whole wheat in it foe this recipe or a regular all purpose white flour starter ?😊
You can use either! Use whatever starter you maintain.
Is a sour dough starter same as yeast?
A sourdough starter is what we use to leaven (make rise) and flavor bread dough. If using a sourdough starter, you dont have to use commercial/instant yeast. See more, here: www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/
Since this is my first time trying this loaf I'm halving the recipe to make one loaf only. how do i scale this for a 11Lx5Wx4.7H loaf pan? I live in australia and our standard supermarket loaves are about 5inches wide, similar to the USA Pan 1.25pound. would it be just as simple as adding 1-2 grams per ingredient? hope you can help, thank you :)
I havent tested that size, but I would try around 1000-1200g of dough in there!
I made it last night ☺️ although It took three times the amount of time to proof even at 25deg and a 40 year old starter which is a bit weird. either way, Thank you for the recipe! I will try and upsize the recipe by 200g. one question though, is it supposed to be super moist? mine has a moist crumb
@@derpiltus the crumb is definitely moist, yes. be sure to let it fully cool until cutting (overnight is best!).
Two questions:
Some of these seeds if not all of them are considered soft and they don't need a true overnight soaker right?
Second question - Why not fold the seeds in instead of mixing them in? That is problematic for gluten development. NOBS baking channel even considers this bad baker practice.
Yup, I just make the soaker with everything to make things easier. Regarding folding in the seeds, I usually do this with many recipes when the ingredients are larger and chunkier, but since this is a pan bread at high hydration and I'm using my mixer, it doesn't hurt to toss them into a mixer at the very end for even dispersal throughout the dough (that's what's done at bakeries most of the time 🙂). If you prefer folding them in, that works, too!
Im struggling with the second proof.... my loafs don't want to rise after being put in the loaf pans. Everything else seems to go smoothly up to that point.
Hmm. If you're not seeing any rise in proof, it likely means bulk fermentation wasn't enough. I would try letting it bulk ferment 30 minutes more than you're doing.
Also, keep in mind this dough is high in whole grains so you won't see as much rise as you would with a mostly white flour loaf!
Chef can i add wheat gluten vital powder instead wheat bran because we are not getting all the products like USA and we don’t get bread flour please give me suggestion to make good healthy bread I quit like your recipes and bread method thanks I’m waiting for your reply
Vital wheat gluten is different than wheat bran. If you don't have the bran, just leave it out!
I followed the recipe, but the breads barely rose. Not sure what I'm doing wrong. 🤔
It's possible it was over or under proofed... Check out my guide, here, which will help you figure out which way it went: www.theperfectloaf.com/guides/proofing-bread-dough/
Could you recommend a whole wheat flour?
So many good sources here in the USA! Cairnspring has great WW options, so does Central Milling, Barton Springs, Carolina Ground...
Sadly this didn’t work for me. Once in the pan, it hardly rose. I’ve made other pan loaves of yours successfully so I’m not sure what happened.
Oh gosh, so sorry to hear that, Mary! Was it really cold in your kitchen? Or do you think your levain wasn't fully ripe when you went to use it? You might want to try adding double the amount of ripe starter to the levain mix, that way it'll ripen faster.
Can you use oat milk?
Sorry, just saw the note!
No problem, Donna!
Really appreciate your efforts, but after baking many a loaf of free form sourdough prior to buying your book, I can’t seem to get a lively, airy dough after even 4 hours of bulk fermentation with this recipe - I decided to try this before the book recipes because of the sandwich bread specifically.
Levain was lively, DDT is 75-76°, this is my second attempt, so even followed you step by step in the video, to no avail. The only visible difference is possibly the hydration, in that my dough is much less shaggy and loose out of the mixer - a little tighter result.
I’m going into my fifth hour now…and even added some additional folds this time…it just feels a bit flaccid…
The only real difference in handling between this and my typical bakes is a lack of an autolyse step, without salt, then adding salt and adjusting hydration after (ala Tartine, no knead)
I’m starting to have doubts about percentages…not sure why I’d need more levain if all else is equal.
Frustrating.
You need to be sure you have a very ripe starter when making the levain, and the levain is very ripe when you mix it into your dough. I would try this next time: double the amount of levain you make and add to the dough. Still use it when it's nice and ripe, but the extra levain will help speed things along and might work better for you!
@@theperfectloaf Thanks! I did that very thing on my third attempt, along with an hour long autolyse - all mixed but the salt, 30g of water and the seeds. Better results, but definitely a tighter dough and lacking the loft of your post bulk ferment. I’m thinking of using bread flour in place of the AP this next batch.
I’ve been baking sourdough since before it was cool, but haven’t really tried new recipes/approaches, so haven’t had to troubleshoot in year. Most of my modifications in the past have been in the flour blend, but this fermentation challenge is new. The lack of success is what motivates, eh?
I’ll report back on #5 with the bakers craft+ in place of the AP
Is there a recipe without watching the video?
All of my recipes are at The Perfect Loaf: www.theperfectloaf.com/high-fiber-sourdough-bread-recipe/
I tried the recipe step by step and it's absolutely a wrong recipe...do not try it ...I'm a professional sourdough baker and this recipe is a failure
Sorry to hear that! I've made this bread (and others) many times with success. What happened?