My WHOLE wheat SOURDOUGH bread recipe. Improved method. | by JoyRideCoffee | how long is sourdough bread good for | How to cook tips and tricks | 2022
Avena Fria con Chia y Frutas, El Super Desayuno! 4 OPCIONES DIFERENTES. | como preparar avena para el desayuno | Baking tips and tricks | 2022
June 8, 2022
How to Make Hot Cocoa Chocolate Bomb Cups | Fun & Easy DIY Coco Desserts! | hot cocoa bomb cups | Baking tips and tricks | 2022
June 8, 2022
br>
My WHOLE wheat SOURDOUGH bread recipe. Improved method. | by JoyRideCoffee | how long is sourdough bread good for | How to cook tips and tricks
WHOLE Wheat Sourdough Bread Recipe,WHOLE wheat SOURDOUGH bread,whole wheat sourdough,easy whole wheat bread,whole wheat bread,100% whole wheat,whole wheat bread recipe,easy whole wheat bread recipe without yeast,whole wheat sourdough bread for beginners,Hwole wheat sourdough bread for beginners,easy whole wheat bread recipe,how to make sourdough bread for beginners,whole grain sourdough bread recipe,whole grain sourdough recipe,Whole grain sourdough at home
#wheat #SOURDOUGH #bread #recipe #Improved #method #JoyRideCoffee
My WHOLE wheat SOURDOUGH bread recipe. Improved method. | by JoyRideCoffee
Whole wheat sourdough bread full of air is one of the most challenging loaves. Every detail counts: flour, grinding, method, skill, handling, fermentation and so on.
Recipe:
325g whole wheat flour (Le 5 Stagioni Mora: Whole-wheat flour from extra virgin grinding)
100g water (in bran) + 135g (in flour) + 15g + 10g (added later in two steps)
7.5g salt
70g sourdough starter
Method:
I approached the bread in the video with a relatively low hydration for a whole wheat bread that allowed me to be efficient at kneading. I separated the bran, I ground it in an old-fashioned coffee grinder and then I hydrated it overnight in 100g of boiling water. The next day I added it to the dough.
2h autolysis, 30mins. rest, 6 mins. kneading with the starter, 30mins. rest, 6 mins. kneading with salt, 30 mins. rest, strong folding, 30 mins. rest, lamination, 90mins. rest, preshape / fold, 60mins. rest, shaping. 1 hour rest at room temp (22 degrees Celsius) + 16h in the fridge at 4 degrees Celsius.
Bake as usual on the steel plate for 10 minutes at 240 degrees Celsius with steam and 35 minutes at 210 degrees Celsius without steam.
see my baking method here:
If you’re like me animated by the same passion, subscribe & comments are most welcome.
I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue.
Ad links!
KitchenAid Professional
Reusable Silicone Stretch Lids:
Hario Kettle:
Hario scale:
Glass Jar for sourdough starter:
Pyrex square dish for bulk proofing:
Non Slip Stainless Steel Mixing Bowls:
Danish Dough Whisk Bread Mixer:
Silicone spatula:
Grinder for bran (for airy whole wheat loaves):
Pulp Banneton Proofing Basket:
Big Bench Scraper 5 Inch x 7 Inch
Dough & Bowl Scrapers:
Zatoba Bread Lame:
Bread Lame:
Pizza Peel:
French Baguette Baking Pan, Non-stick Perforated:
Baking Steel Griddle:
Natural Lava Rocks:
Inspired by:
– Trevor Jay Wilson:
– Kristen (fullproofbaking):
how long is sourdough bread good for
Whole wheat sourdough bread full of air is one of the most challenging loaves. Every detail counts: flour, grinding, method, skill, handling, fermentation and so on.
Recipe:
325g whole wheat flour (Le 5 Stagioni Mora: Whole-wheat flour from extra virgin grinding)
100g water (in bran) + 135g (in flour) + 15g + 10g (added later in two steps)
7.5g salt
70g sourdough starter
Method:
I approached the bread in the video with a relatively low hydration for a whole wheat bread that allowed me to be efficient at kneading. I separated the bran, I ground it in an old-fashioned coffee grinder and then I hydrated it overnight in 100g of boiling water. The next day I added it to the dough.
2h autolysis, 30mins. rest, 6 mins. kneading with the starter, 30mins. rest, 6 mins. kneading with salt, 30 mins. rest, strong folding, 30 mins. rest, lamination, 90mins. rest, preshape / fold, 60mins. rest, shaping. 1 hour rest at room temp (22 degrees Celsius) + 16h in the fridge at 4 degrees Celsius.
Bake as usual on the steel plate for 10 minutes at 240 degrees Celsius with steam and 35 minutes at 210 degrees Celsius without steam.
see my baking method here:
If you’re like me animated by the same passion, subscribe & comments are most welcome.
I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue.
Ad links!
KitchenAid Professional
Reusable Silicone Stretch Lids:
Hario Kettle:
Hario scale:
Glass Jar for sourdough starter:
Pyrex square dish for bulk proofing:
Non Slip Stainless Steel Mixing Bowls:
Danish Dough Whisk Bread Mixer:
Silicone spatula:
Grinder for bran (for airy whole wheat loaves):
Pulp Banneton Proofing Basket:
Big Bench Scraper 5 Inch x 7 Inch
Dough & Bowl Scrapers:
Zatoba Bread Lame:
Bread Lame:
Pizza Peel:
French Baguette Baking Pan, Non-stick Perforated:
Baking Steel Griddle:
Natural Lava Rocks:
Inspired by:
– Trevor Jay Wilson:
– Kristen (fullproofbaking):
34 Comments
Sir this is fantastic…thank you so much 🙂 is there a way to braid this bread?… as i would like to use this recipe for challah.
Great ambient soundtrack. What is it? I grow and process my own wheat, barley, and oats. I've been looking for a way to get lighter, fluffier wholegrain bread. Will give this a try.
Simply amazing
Excellent! I’ve been “suffering” from flat loaves with great taste and crumb. This is inspired joy!!
Hi
I just wanted to tell you how much I admire your skills and dedication. You are a true craftsman and inspire me to do better. Thank you for the time and care you put into your beautifully instructional videos.
Great video….sorry to say,the background music is too odd to listen.
I am curious as to what would happen if you do not autolyse the flour on its own? I have never autolysed before, I just always add the active starter to the flour and the salt and water all together, and start the stretching process. Do you have any insight on what autolyse is doing? Also another thing, when you stretch the dough completely flat and large on the table and folding it, what is that stretching doing? How is it different than just folding the dough on itself?
Thanks a lot — your videos are very insightful! especially when you split the dough into multiple loaves to test out how different resting time/rise time impacts the loaf!
I have stumbled into a very strange corner of YouTube. I watched this entire video, absolutely captivated and this comments section is so wholesome.
Not sure why this was recommended to me but I’m glad it was.
Hi! What to use if i don't want to use sourdough starter?
You sure take a lot of hike in the woods.
This bread is a masterpiece. Meanwhile, my family is eating a lot of flat, whole grain, sourdough loaves. I’m still trying.
I come here to see your superb art only occasionally. But on and off I have watched your work over some years.
Today I thought that I should pay some patreon or something in support. But, I see you generously do all of this for free. Such a gift to home baking. So I am giving a substantial donation to the food bank as a way of handing on my good fortune of learning from you.
Thank you.
Nice bread but this Alfred Hitchock music style and your silence is getting on my nerves…
Bravisimo 👏👏👏😁 You are an artist!
Oh wow. What a great idea to used coffee grinder to mill grains
Just get on with it. Woke commercialized shopping trip sucks
If I were to add cranberries, walnuts or honey to the sourdough, would I have to change the amount of flour/water in the recipe?
This is too ridiculously time consuming. But congrats to you.
I no longer even soak the bran . I just mix the bran straight from the coffee grinder to the bolted flour, add water and start the autolyse. The dough is beautiful to handle.
Was this store bought are home milled?
You wasting time. Please just get to the point.
Timestamps:
1:20 Bran separation
2:00 Bran grinding
2:47 Add water to bran
— Next day —
3:45 Mixing dough and adding water
5:56 Autolyse
6:14 Adding sourdough starter
7:05 Rubaud kneading
7:48 30 min rest
7:55 Adding salt
9:10 30 min rest
9:24 Strong fold
10:28 30 min rest
10:40 Lamination
13:10 90 min rest
13:19 Structure fold
14:08 60 min rest
14:17 Shaping
17:00 60 min inside Banneton
— 16h later —
17:12 16h inside fridge 4ºC
17:25 Baking time
Great material but this could be a three minute video with editing. 20 minutes equals my entire weeks free time
11:00 Lamination
14:40 Shaping
hi! how come my dough turns up stickerer and it sticks to the glass table top when doing the laminate? also the dough also tear during lamination …. should the autolysis be longer than 2hrs?
What size mesh is best to separate the bran? Thanks
The tip on using the coffee grinder for the bran was really helpful. Just 30 sec whirling away in the grinder resulted in soft and fluffy bran, something my komo grain mill could not produce. I did make a mistake by starting the autolyse on the bolted flour at the same time that the bran started soaking. Still the dough handled so well.
Why does it matter if you overheat the bran while grinding, if you add hot water over it anyway afterwards?
Amazing technique! Working with all whole wheat myself, I find this most informative. I am no where near your result. Inspired to do my 40th loaf after this video. Thanks!
What size mesh screen do to use to separate the bran?
what would be the price of this bread in the store? would anyone buy it? by the way, this is absolutely the best bread i've ever seen.
May I use Kamut whole wheat flour instead? I love your passion in the process!
So good !! But please don't write 100% !!!!
How did you separate the bran? With a sieve? Or did you winnow it?
Question: why not to ferment overnight the bran, along with the hydration?