Whole Wheat Sourdough Bread Starter
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Whole Wheat Bread

Whole wheat sourdough bread starter

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This easy Overnight Whole meal Sourdough Bread can be made overnight or even in one day! It’s a mix and prove affair, with no kneading, no stretching, and no overnight cold ferment. The addition of whole meal flour adds a sponginess and nutty flavour that makes this loaf absolutely sublime.
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45min · 1 serving

 

This is what I used
 • 200g whole wheat flour
 • 200g T80 flour
 • 50g whole wheat spelt flour
 • 120g rye leaven ( 20g whole wheat sourdough starter, 50g water, 50g rye flour) prepared 13h in advance
 • 330g water + 30g water

11g salt

Process:
 • Mix all the flour with 330g water and leaven, then rest for 1h
 • Add salt and the remaining 30g of water, mix, then rest for 1h
 • Perform 4 sets of coil folds( the first 2, 30 minutes apart, the last 2, 1h apart)

Final shape, then let the shaped dough room proof for another 1h and 30 minutes

Room temperature: 24-25°C

Baked for the first 20 minutes at 250°C with steam and bottom heat only, then 25 minutes at 220-230°C without steam.
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Fifty-Fifty Whole Wheat Sourdough Bread | The Perfect Loaf
Ingredients:  Autolyse: (overnight) • 100g whole wheat flour • 100g water  Sourdough, next morning: • 15g active sourdough starter • 30g bread flour • 30g water  Main Dough: •All of the sourdough •All of the autolyse •200g bread flour •120g water •6g salt + 5g water •15g olive oil •One cup oatmeal
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Look at this beautiful golden brown crumb of wholesome grain goodness! 🥰 This loaf is 100% wholegrains, a mix of 3 ancient grains and full of taste and nutrition! I’ll talk more about grains, hydration how to learn from crumbs and how to ideally develop and approach them in this weeks subscription newsletter over at substack (link in my profile) and will also share the whole recipe of this loaf. So make sure to subscribe if you haven’t already. 🤗   In case you are already comfortable working with wholegrains here is the dough formula for you to try: 1/3 whole spelt 1/3 whole purple wheat 1/3 whole khorasan wheat 93% water 20% sourdough starter 2.2% salt 4.5h bulk. 10h fridge.    @asourstory
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𝐓𝐫𝐢𝐩𝐥𝐞 𝐀𝐧𝐜𝐢𝐞𝐧𝐭 𝐖𝐡𝐨𝐥𝐞𝐠𝐫𝐚𝐢𝐧 𝐒𝐨𝐮𝐫𝐝𝐨𝐮𝐠𝐡
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🅡🅔🅒🅘🅟🅔 ♡ (Working temp of ~25C) 300g Bread Flour 50g Whole-wheat Flour 265g Water 7g Salt 70g Levain     @shebakesourdough
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ℍ𝕠𝕨 𝕀 𝕞𝕒𝕜𝕖 𝕄𝕪 𝕊𝕠𝕦𝕣𝕕𝕠𝕦𝕘𝕙 (𝕨𝕚𝕥𝕙 𝕋𝕚𝕞𝕖-𝕤𝕥𝕒𝕞𝕡) ♡
This Whole Wheat Sourdough bread is hands free, no knead, and really easy to make. The crumb is soft, pillowy and bouncy, and the crust is golden and crisp.
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