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100% Whole Wheat / Whole Grain Sourdough Bread (extended cold autolyse method) | how long is sourdough bread good for | How to cook tips and tricks
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100% Whole Wheat / Whole Grain Sourdough Bread (extended cold autolyse method)
Here’s a new, easy and interesting way to make delicious and light whole wheat sourdough bread. This whole grain sourdough bread was made with 100% unrefined whole wheat flour, milled myself at home (see information regarding the mill I use below). If you would like to try a ‘one day’ version of this style of recipe, check out this video
ABOUT THIS METHOD
An autolyse/soaking of the flour and water is usually done over a much shorter period of 20 minutes up to a few hours time. I am using a much more extended soaking method under refrigeration. Placing your soaking dough in the fridge is important to prevent any fermentation and to keep the enzymatic activity under control when you are extending the soaking time like I do. You can use this method with a shorter autolyse at room temperature, however I have tried this and I believe the long fridge soak provides a more improved result.
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HOME MILLING (including Mockmill discounts)
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Copyright © Elly’s Everyday 2021. All Rights Reserved.
how long is sourdough bread good for
Here’s a new, easy and interesting way to make delicious and light whole wheat sourdough bread. This whole grain sourdough bread was made with 100% unrefined whole wheat flour, milled myself at home (see information regarding the mill I use below). If you would like to try a ‘one day’ version of this style of recipe, check out this video
ABOUT THIS METHOD
An autolyse/soaking of the flour and water is usually done over a much shorter period of 20 minutes up to a few hours time. I am using a much more extended soaking method under refrigeration. Placing your soaking dough in the fridge is important to prevent any fermentation and to keep the enzymatic activity under control when you are extending the soaking time like I do. You can use this method with a shorter autolyse at room temperature, however I have tried this and I believe the long fridge soak provides a more improved result.
WEBSITE
HOME MILLING (including Mockmill discounts)
BOOKS & EQUIPMENT
My Amazon storefront for recommended books and equipment suggestions if you don’t have local stores or second-hand options available:
As an Amazon associate I earn from qualifying purchases.
Thank you for your ongoing contributions, comments, feedback and support.
If you would like to support my work further, please visit my ‘Buy Me a Coffee’ page here:
Copyright © Elly’s Everyday 2021. All Rights Reserved.
37 Comments
Beautiful!! A honest bread i call that. Thank you…
I autolyze for 3 days, with a pinch of yeast from the initial mix. Gets a bit of sour flavor without mucking with starter………….Move to warm on last day.
Wow! I'm trying this one right now! Just started the long cold autolyse right now for a double batch
This looks like an interesting vegan recipe! May I know if there's a recipe for the wholewheat starter?
Thanks so much.. just what i need today🙏🏽
Thanks for sharing the video. I am trying to make wholemeal sourdough bread. Do you have any videos how to make starter. Thanks!
I made this recipe for the first time, successfully!! Looks AND tastes great 👍 thank you, Elly!
This is a great method. Will it work well for a 100% spelt loaf? Thanks for all the tips including your proofing setup. I find your videos incredibly helpful!
Please tell me : the method for make whole wheat starter .Thanks
Hello! May i know what the percentage of your whole wheat flour was?
How to find Starter
Enjoyed watching this! Nice work.
Love your videos. I’m a beginner bread maker and you can make sense out of a very intimidating art! I was wondering if you had any videos or blog post about ancient grains, Einkorn and sprouted grains in particular?
Total bull manure about being a short video! 15 minuted latter never got to the punch line of the ad.
Hi Elly,
I just started with this recipe and I kept the dough in a cool place overnight for 12 hours but now when I'm trying to streatch and fold it its breaking. I can see there are net like structure formed inside because of which I think it's breaking. What should I do please help.
I would like to ask what type of flour you used. I have on hand red hard, rye, and spelt.
I've been having a hard time working with home-milled flour ( I, too, have a mockmill).
Yes, my also like you.
So glad to come across your channel. The bread looks great and you've given me great tips on making real whole wheat bread, which I have been trying to do for some time but, like you were, I have not been happy with the results and resorted to mixing flours.
wow , ok i am buying the sourdough instead . she is so patient !
I just made this and it's the worst bread I've ever had, it's too much preparation and there was no flavour.
Can you please tell me one main thing working with 100% whole wheat not to make the bread so dense. Nothing seems to work for me.
Tq for this..been struggling with sourdough..sometimes it’s too wet..other times too dry until it tears. Hope to try this out
Hey! Absolutely loved this recipe!! Can't wait to try it out! However, can you let me know how to make the sourdough starter you used? Thanks in advance (:
I made this bread,l followed the instructions exactly,it was so clear,it turned out very well! So glad to have found this method,l wanted a nice sourdough bread from freshly ground flour ground! It worked very well! Thanks!
1.3 tsp salt should be 5 grams?
Thank you for sharing and for your clear instructions I’ve always wanted to try to make sour dough, so I’m going to give it a try !❤️
AWESOME!!! Thank you so much for sharing!!!!
I wish you could zoom in really close to your dough. I have a nutrimill grinder. My flour has visible bits of bigger pieces (the bran I assume) in the dough batter. Yours looks so smooth… do you see little bits in yours when you get close? I'm worried that those tiny bits are hurting my gluten strings developing? I use the finest setting and recently I sifted and ran the bigger bits back through. I didn't get all of the bits though, my screen wasn't small enough.
I halved the recipe, my room temperature is 78 F and I've let the dough to ferment on countertop, it's been 4 hrs yet. I could not manage or understand how to place it in a cool place or ice bath so it's on room temperature. I need to know how long should it be let ferment at my room temperature? 8 hrs and not 12 hrs at 78 F or 6 hrs?
Loved it thanks. ✌️🎉
I followed your direction to put it in the fridge for autolyze but it turn out my flour mixture became too watery, sticky not elastic. Such a shame following your direction.
Enjoyed watching. A little question please. What variety of wheat berries did you use?? Hard white wheat?? Or hard red wheat ?? Etc. Thanks.🌾. I read the comments and saw the answer. Hard white wheat from Australia.
So Elly you are doing stretch and folds toward the end of bulk fermentation instead of the beginning?
This was an amazing recipe. On the third try (using King Arthur WW flour) I got just the loaf I wanted!
Baked in 5" x 9" x 2.5" loaf pan.
I put the risen dough in its pan into a preheated oval Le Creuset dutch oven…srprayed the interior and the loaf with water and put the lid on. All went into the preheated oven. Lid off after 25 minutes. 15 more in oven. It took me a few tries to get used to the nature of the dough.
Your calm, measured presentation was lovely.
Beautiful bread Elly 🙂 I too have a Mockmill 200. Greetings from South Africa!
Is the starter room temperature or also cold?
Amazing recipe, thank you very much