100% WHOLE WHEAT SOURDOUGH BREAD RECIPE
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- Опубліковано 28 чер 2020
- In this video, I show you how to make 100% whole wheat sourdough bread with an amazing flavor, and a relatively open crumb!
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Basic Sourdough Bread Recipe:
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100% legit. You most definitely know what you’re doing. Thanks for sharing.
Thank you!!!!! Thank you!!!!!! Mine turned out amazing!! I think I may even like this better than my regular flour loaf!! You rock!
Another excellent video. Thanks for sharing!
So many great tips...like the autolyse needing a bit of extra time, and whole grain needing extra water etc...thank you !
Excellent video. Clear, concise instruction. No doubt that this will work for me, as has your regular sourdough. Thanks for taking the time to do these videos. They have really helped me.
No problem, I'm glad they've helped you out!
I use Central Milling flours too, now I have no excuses for my dense wheat loaf! Thanks for the great video.
Very nice. Glad I've found your channel. Nice to see bread being made by hand, and not having to rely on a $800 mixer. Thanks!
Beautiful! I'm trying this one next!
That bread looks amazing!!
I’ve got a loaf in the oven now made from your guide! Excited to see how it turns out 🥳
Awesome, let me know how it goes!
Looks great! Will be trying this soon!
Thanks for this recipe! Mine turned out delicious! I had bruschetta and beef stew with some of it and some butter and it was incredible
OH MY !!!!! I was waiting for a video like this!! Thank you sooooo much! ❤️ Will try it for sure!
Awesome, let me know how it goes if you try it!
The Regular Chef I will 😍
Great receipt. Works for me. Thanks a lot.
Nice bread! That’s a gorgeous crumb.
Thanks a lot!
Wow! So much info u have packed in, can't wait to try it and see d results
My gluten didn't lengthen at all. I was trying to do the fold n even while lifting, it was tearing.
I used multi grain flour though, not just whole wheat but still, i hoped the technique would work on it to as it seemed flawless 💔
correct, brilliant video and explanation!!! I really appreciate for sharing this!!!
You're the reason I was finally able to bake a succesfull bread last week. Thank you so much! I would love to try and bake with more spelt in the future, but it's almost impossible to find a good recipe - if you would make a video or recipe with more spelt (or grains in the same category), it would be a dream come true
You can add 20% rye or spelt to any loaf.
Just cut into my loaf made with this recipe, and I want to say thanks so much!!! I've been trying to make 100% whole wheat sourdough and struggling with dense crumb for a while, really happy that I finally got a nice open crumb. Not quite as open as yours so there's some room for improvement, but I also did use the variant with 175g rye. I think my flour is a bit less thirsty than yours so my dough ended up a bit soft and sticky, next up I'll be trying it with a bit less water and seeing if I get even better results.
Happy I found this and will be using this process as my standard from now on!
That's great to hear, I'm glad it worked out well for you! Yeah, it sounds like using less water next time should help!
Great recipe. THANK YOU 💕
Great loaf and video.
My dear friend and I just bought a NutriMill grain mill, which I was skeptical about, 25# each of hard: red, white and 25# of soft white grain (for pastry) from Azure Standard. Did a 78% hydration and it turned out beautiful! You dear Charles, have nailed it for me next time at 93% hydration which scares me to death!
I share my bread with others so I don't eat so much :) and I get to refine my technique. Thank you!
Yay!!! I am so excited to try this! Thank you!!! Could I suggest you make a video using all-purpose flour? I live in Peru, and I can’t even find unbleached all-purpose :(
Yes, you can actually use my basic sourdough bread recipe with all-purpose flour! You just may need to reduce the hydration slightly since all-purpose doesn't absorb as much water as bread flour.
Great video! Thanks so much. Very few sourdough videos feature 100% WW loaves. I constantly struggle with open crumb in my 100% WW bread. I appreciate the guidance.
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Really informative. I've been going from ten years of cooking with standard store-bought flour to home milled (and therefore 100% whole wheat) flour and trying to figure out how to adjust the recipe and technique i've been doing. Went from 75% hydration to like 84% but it still never felt right. Can't imagine above 90% but excited to try. Also seems like you've got a much longer, mine is like 30-40 min and yours seems to be 1hr. (I'm reading even longer times for that elsewhere). Appreciate the thorough and efficient vid.
Great video, Wish I knew about your channel earlier!
Good video, thank you
what is a good way to find out the ideal hydration percentage for our own individual flour
Hello Charlie, as always your tutorials are perfection. You are a great baker / teacher!!! How long should I wait for my Dutch oven to heat up again to cook my next loaf since I will be making two and I only have one dutch oven. Thank you so much!😊
Thanks a lot!! I usually just let the dutch oven heat up for about 15 minutes between loaves and that seems to work well.
@@TheRegularChefThank you!
I have a rye starter and was also going to use spelt Wondering if I should use more white flour in levain to compensate for the rye flour starter? I don't want a dense brick. I also bought some vital wheat gluten but not sure how much to add if you thought it would be a good addition
NOTE: If you are using a coarsely ground flour, I recommend using 565g of water rather than the 605g mentioned in the recipe.
The whole wheat flour used in this recipe is a finely ground whole wheat from central milling (the exact flour is linked in the video description), but King Arthur Whole Wheat Flour, which is readily available at most grocery stores, also works well.
Thanks for the awesome recipe! Have you tried using King Arthur's Sprouted Whole Wheat Flour? I'm curious how this would work with this recipe. I'm trying this recipe for a 2nd time today using King Arthur's White Whole Wheat. Last batch was good but not as risen as I'd like it to be but I'm learning and honing it in! Wanting to try the sprouted flour next.
So is King Arthur whole wheat flour (not the organic) considered coarse ground?
@@ruthyanoff2392 I would say it’s slightly coarser than the flour I used here, so I would recommend starting out with less water and only adding more as necessary. I do plan to test this recipe very soon with King Arthur flour since it’s pretty commonly used, so I’ll give an update then too!
@@samuelmonteon1430 I’m glad you liked it! I haven’t tried that flour but that does sound interesting!
I'm making it right now with King Arthur whole wheat flour, and it definitely works fine! So no modifications to the recipe would be necessary if that's what you're using
Hey Charlie. Just tried this recipe and it was AMAZING. Turned out great and was super easy to make. One question I did have though was whether or not I should let my loaf come to room temperature before baking, or if it's best to put it in the oven immediately after pulling it out of the fridge. I did the latter for my bake (and again, it turned out great), but was wondering if letting it warm up would improve it even more?
I'm glad to hear that! Yeah, baking it straight out of the fridge is the right way to go. That way, it holds its shape better and it's easier to score when cold as well.
Trying this recipe today. I have had great success with the basic sourdough bread recipe so am excited to see how this turns out. I'm just wondering if the refrigeration time can be shortened? Thanks again for another easy to follow recipe and video!
So..my bread had a nice crumb but very little rise and almost non-existent oven spring. Suggestions on what I need to try.
How would you adjust the proportions for sifted whole wheat flour?
I just stumbled on your video few weeks ago, after almost giving up on making my sourdough bread .Great explaining and easy to follow steps ❤thank you so much. My first try was very satisfying.I have a question though , my dish towel that I am placing my dough on for the final proofing is too wet .I wonder if that’s normal. Thanks again for inspiring me to keep trying
He will probs have the best answer for you when he replies but I thought I’d try to help. Are you using rice flour on your towel? If not-try that! If so…maybe add more rice flour to your towel before you place the dough in? That helps me!
Couple of questions... When I "feed" the sourdough starter, do I mix it before I add it to the mature starter? (I've been just putting all the feed ingrediants in and stiring it all up...)
Do I stir it into the mature starter of do I just let it sit on top?
This is my first attemp and really want to get it right.
Thanks, Scott
Hey Charley...just baked this recipe this morning. I did notice that I got nowhere near the oven-spring and rise that I do with your regular tartine sourdough recipe. Could it be because I left the dough in the fridge over night (about 16 hours)? Used the same effective starter and levain I do for the other recipe. Just a bit perplexed. Thanks for any insight you can give me...
Hello, thank you for the awesome video. if using eikorn whole grain flour, do I follow the exact same measurements of flour & water?
I'm glad you liked it! For this recipe, the highest amount of Einkorn I'd recommend using is 175g, and I left the recipe for that version on the screen at the 2:20 mark. Einkorn has a very different gluten profile than normal whole wheat flour so if you want to make a completely Einkorn bread, this recipe won't work unfortunately. That's something I do hope to work on soon though!
I keep hearing how simple sourdough baking is but this video demonstrates what a long and labourous process it is
Simple and fast are two different things.
Thanks for your video. Very crisp and precise. How much should we wait before placing in oven and after taking out from refrigerator....?
Thanks! There's no need to wait, it can go straight from the fridge to the oven
@@TheRegularChef Thank you. Enjoyed it and my bread came out well just that it was dense from middle and bottom was soft, that's probably cause I am using conventional microwave oven in convection mode. Will try again...
Hi Charlie, really nice video, thanks! I used King Arthur 100% whole wheat flour and I found that with these ratios the dough is really sticky and hard to handle at the shaping stage. Do you know of any method for predicting earlier in the process how the dough should behave for optimal gluten development and ease of handling? Like somehow doing the autolyse and adjusting before adding the levain / bulk fermentation?
Yes if you prefer, you can definitely perform the autolyse before adding the levain. What I would recommend though is just starting with less water during the initial mixing (when you mix the levain with the flour and water), then add more water if the dough seems too dry after the first resting period. So ultimately, it'll just become easier as you make it more and get an idea of how the dough should feel at each stage.
Great video thank you for the instructions. May I ask a couple of questions regarding the process. Why do you add the salt and extra water after a 1 hour autolyse and not at the start? Also can we use room temperature instead of the fridge for the last proofing and if we can how much should we wait for the proof in room temperature?
No problem! The salt can hinder the gluten development of the dough, so that's why we perform the autolyse without it. Yes, you can perform the final proofing at room temperature, it would probably take closer to 2-3 hours in that case. But the sure-fire way to tell that the loaf is done proofing is when it springs back slowly when poked.
Hey, thanks for the content.
I'd love if you could help me out with my recipe.
I did 80% hydration with whole wheat flour. 20% starter.
I didn't get almost any increase in size (i mean during the fermentation) and my dough was incredibly wet and sticky all the way through.
Do you think the type of flour really makes that much of a difference?
I was using half regular whole wheat, and half organic whole wheat.
I'm assuming the lack of rise was due to my starter not being active enough, but what about the moisture?
Is it possible that my flour only allows 60-70% hydration? It's a bit surprising because i thought whole wheat takes more water.
Any help (from anyone) would be greatly appreciated.
Thanks!
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Do you have any recommendations if your sourdough starter does double in size overnight, but will not pass the float test? It’s a new starter. I grew it for 8 days. Then refreshed after being in the fridge a couple days. It doubled. But sinks.
Charlie, do you ever use vital wheat gluten in whole wheat bread? Would that help with rise or texture? (I'm a novice and ask lots of novice-ish questions) The ww bread, by the way is beautiful! I finally made the Tartine recipe using your instructions and the loaves are BEAUTIFUL. And quite delish! I love your videos.
I haven't tried it in whole wheat bread actually, but I have added it to normal sourdough bread when I only have all-purpose flour on hand. If you're having trouble getting enough gluten development (i.e. elasticity) in your dough then it would help but otherwise, I don't think it would be necessary. Thanks though, I'm glad you've found the videos helpful!
Most of the recipes or resources I have seen/read suggest 20-25 degree Celsius. However, you are recommending 26.6. I know that even one degree more would cause the starter to act differently. How would you reckon if say we use the recipe but reduce the temperature by a degree?
How would the recipe change if I were to use sprouted whole wheat flour?
What type of dutch oven is that? Looking to get one and that looks perfect. Thanks.
It’s a lodge Dutch oven combo cooker! It’s a great budget option for baking bread, but I actually use the challenger bread Pan now, which I much prefer because the size is more versatile and it forms a better seal to trap in steam. It’s a bit more expensive though, so the lodge is still a good option if you don’t want to spend that much. Links to both are in the video description!
Nice video, really helpful. If I wanted to add flax seeds and pumpkin seed, when/how should I add them?
Thanks, I'm glad you found it helpful! I'd recommend adding them right before the second set of folds, so you can just sprinkle them over the dough and let them get incorporated as you perform the rest of the folds.
@@TheRegularChef thanks for the answer, I'm gonna try that out!
just baked one bread with this recipe, omg omg!! It smells wonderful! Can't wait to cut it!!!!!!! How long or how much temperature must I wait?
Generally, you'll want to wait at least an hour or two, or you can wait until it's completely cooled if you want to be extra careful.
@@TheRegularChefThank you for sharing! Yesterday I also baked with some other whole grain flour, yummy!
Than you!
somehow after backing and cooling down the loaf my bread seems to be sticky inside. what can be the reason for it?
My bread baking has been totally transformed by your videos. My loaves are beautiful out of the oven and crust is crisp. However by the next day the crust has lost its crispness and become chewy. Is there a way to keep the crust crisp for several days? Thank you for the outstanding videos.
I'm glad to hear that! The same thing happens to me, other than reheating the bread in the oven or toaster, I'm not aware of any ways to keep the crust crispy unfortunately.
I’ve been keeping bread in the paper bag, and it seems to help it to be more crispy.
People store it in a ziplock bag in the freezer.
Read your free baking guide...with this recipe, is your starter then 50% whole wheat and 50% refined white flour? Mine is 100% rye and wondered if that is okay or if I should change?
Another Idea, instead of throwing away the excess starter, can we start other starters and rifrigerate them like you said and feed them once a week?
What will the recipe be if I only want to make one loaf of bread? Or can I keep one dough into the refrigerator and bake it when I need it? If so, how long can I keep the dough for? Please advice. Thanks
You can just divide everything by two if you want to make one loaf. The longest I'd recommend leaving the dough in the fridge would be about 10 hours, any longer than that and it'll over-ferment.
Thanks for the video. My dought did not had the elasticity of yours it was cracking at the stretch and fold. What possibly could have gone wrong?
Hmm, when you say cracking do you mean that it was breaking apart? If so, it sounds like you may not have enough gluten development, so you may need to try a lower hydration next time. It's most likely just due to differences in the flour that you're using compared to the one that I used.
@@TheRegularChef Thanks. Yes it was breaking off. It seems that the gluten was not developed. It may be the flour as I cannot find the one recommended in my Country. The has to do with the protein %?
Yo. How can i build a proofing box??
I used very strong wholemeal flour and after an hour of resting my dough looked like batter. Can you recomend what proportions of water and flour I should add?
Yes, since the flour I used was a finely-ground whole wheat, it tends to absorb more water than most. I'd recommend trying 550g of water total rather than 605g, and that should fix it.
Hello there! I have a question for you. I tried your recipe and followed step by step. I had issue due to the HIGHT % of hydration and my dough was very sticky almost liquid. Almost had the texture of a levain. It was impossible for me so stretch it. And I had no choice but to add 300g of flour to get the right consistence. And I ended up with a dense whole wheat bread. Please need your advices. Thank you
Hi! Sorry to hear that, it was most likely due to differences in the flour you used, as there seems to be a lot of variation in whole wheat flours. I would try reducing the hydration by about 100g next time, and see how that looks, and add more water as necessary. It most likely ended up a bit dense because that 300g of additional flour made it too dry.
@The Regular Chef I will try that and will let you know. Thank you for your time!
I still believe your recipes are awesome 😊
Does mature stater means after the stater has risen? Can I use starter straight outta the fridge? (My stater is 4 months old)
Yeah, it basically just means a starter that has risen and started to fall again (or fallen completely). You can use it straight out of the fridge if you like, but I prefer to at least give it one feeding at room temp to make sure it's as strong as possible before making the levain.
Bravo
The kind of flour makes a big difference. I'm not able to get strong wholewheat flour where I live and that's probably why my dough doesn't develop gluten even after a long autolyse. Can this work for soft wholewheat flour?
Yeah it should still work with soft whole wheat flour, but you may need to play with the hydration a bit. You'll have to use quite a bit less water than I used here in order to get enough gluten development.
What would happen if I left this to proof overnight in the fridge? Would it be ok, I want to make sure I dont overproof. Thanks!
Yes that should still be okay!
what size banneton?
The video and instructions are good, however, I have tried at least 6 times with different youtube videos and my dough always ends up not stretchy like on your video the first couple of times it looks good and then towards the end it is very sticky and doesn't stretch like yours...or the others on the other video..The starter I am using is good it has doubled and is bubbly I followed the measurements on based on grams of water, flour salt and the last flour is it too much water? I am using Hard red wheat flour...I grind it myself in the grinder..can't figure out what I am doing wrong can you help or advise? Thanks Diana
Ahh, I think your issue may be that you're grinding the flour yourself. I don't have much experience with that myself, but I do know that freshly-ground flour behaves differently than store-bought, pre-ground flour, so I'd recommend trying 25% store-bought and 75% freshly ground, rather than 100% freshly-ground. Also, if it becomes sticky toward the end, it's possible that the dough is over-fermenting, so you may also need to shorten the fermentation time.
These made some delicious huge pancakes. In the oven, they sprung laterally. The dough behaved exactly like it did in your video - until I baked it. Not a sweet clue what I did wrong, but I spent an awful lot of time doing it :/
Is there a way I can do this without a weighing scale?
You could, just by converting the weights I used to volumes (the conversion should be listed on the bag of flour you’re using). However, just keep in mind that it’s much more accurate to measure by weight rather than volume. So when you add the water, I would recommend adding it little by little, just to make sure you don’t add too much.
Thanks for the receipt. In the video, you say "575gr of water", in the description you write "605g Water". Which one is correct?
edit: ok I watched the rest of the video and understand now, you are adding 30 more grams after the autolysis !
Thank you so much for this great video. How would you change the hydration if you were to make it with white whole wheat flour?
No problem, I'm glad you enjoyed! Most likely, whole whole wheat flour should behave similarly to the red whole wheat flour that I'm using. But if you want to be extra careful, I'd recommend starting with 100g less water than I used in this recipe, and gradually add more if it seems too dry.
@@TheRegularChef Thank you very much!
I am getting sooo frustrated, not sure what I am doing wrong. Followed the recipe to the dot (the version with 175g rye). But my dough becomes too sticky and liquidy, so I can't shape it, the only difference is that my starter is a mix of whole wheat and rye flour (it's healthy and doubles in size in ~2hours). Also, how is your dough so smooth and shiny (mine is far from that)? Any tips? Much appreciated.
I did save the bread by baking it in a casserole dish, and it was super tasty. Thanks
Yes, it sounds like your flour just absorbs less water than mine, so I would try using less water next time and that should fix it!
Why do people bother with a levain? I just get my starter out, feed it and then add it to the flour and water when it's risen.
Because you can change the composition of your starter for the given recipe
@@massimopaparello0213 Why would you do that?
Same.
What size batard are you using, please?
These bannetons are 10”, links to all of my equipment can be found in the description below!
the 6-9 hours should be in the fridge? can i leave in the fridge overnight?
Yes, in the fridge. You could leave it in the fridge overnight if the timing works out easier, but I've had the best results when I proof for less than 10 hours.
@@TheRegularChef thanks for the answer
I’m on my 4th stretch & fold now and my dough is incredibly wet and mushy like porridge. I think it’s because the weather is really hot and I only turned on the air conditioning at the third stretch & fold. My question is how do I rescue a really unmanageable dough? I doubt it’ll come together during the coil folds. It’s not holding together at all.
Yeah, it could be due to differences in the flour that you're using too. Unfortunately, there probably isn't a way to rescue it at this point, so you may just need to try using a lower hydration next time.
The Regular Chef thanks for the reply! It’s still porridge and I put it in the fridge not sure what to do with it. I guess whole wheat pancakes!? I’ll have to look for better flour. Would love to try this again! I’m being ambitious.
Are you adding extra Gluten?
No, no extra gluten!
Made whole wheat bread today using your recipe. It has a nice open crumb but when I cut it after 3 hours it was a little sticky. It was sticking to the knife when cutting it. But yes it tastes very good when toasted and buttered. Please let me know why it’s sticky.
Hi, it sounds like you just need to bake the loaf a bit longer in order to make sure the inside is fully cooked. To prevent the crust from burning, you could just bake for longer with the lid on at the beginning of baking, or place the lid back on at the end to finish the baking.
@@TheRegularChef Thanks a lot. Shall do this next time.
Can you bake it in a loaf pan? I wanted to make sandwiches.
Yeah you should be able to do that! I would recommend covering the loaf pan if possible during the beginning of baking, just as I did with the dutch oven in order to get a better rise on your loaf.
@@TheRegularChef Thank you very much!! It helped a lot.
I cannot find a place to enter an email or a download button on your download page for the sourdough guide.
Hmm, it must be because you've already downloaded it in the past, but if you send me an email to theregularchef@theregularchef.com, I can send it over to you!
@@TheRegularChef Ok. I'll check my hard drive first. Thanks. I may have downloaded it.
@@TheRegularChef Found it! Thanks!
Oh, and another question. A dumb one. What happens if I get lazy and skip a day feeding my starter?
Wait wait wait wait wait. What about Levin how do we do that? The point of watching your recipe is to learn but that's an important ingredient?
Hello I followed the recipie and it was stickey and doughy inside. Any ideas?
Well i think I might have figured it out. I'm using sprouted whole wheat and from what I read the longer it sprouts the more starchy the flour is. My only options it seems is to cut it with 50% white flour. Or cold ferment it for as long as possible to break all the starch down.
That could be the case, but you could also try waiting longer before removing the lid. So for example, bake with the lid for 30 minutes, then remove lid and bake until it's browned to your liking.
@@TheRegularChef so I did an autolyse with the sprouted flour and water for 72hrs. Baked covered for longer as you suggested. Bread came out awesome!
My dough is less thirsty than yours and is sticky.... I got my Whole Grain Flour from Community Grains..
I'm making sourdough starter from whole wheat flour and I'm on my 6th day. It still hasn't risen 😭
Don't know if he used strong flour but this this recipe did not work for me.
I HATE SCORING! lol ... work so hard to make the loaf and then destroy it before baking
you are not kneading the dough at all?
No, with sourdough bread, the folds typically take place of kneading because they serve the same function of developing gluten.
It didnt work. For 2 times two. The bread didnt level up neither ripen