Whole wheat flour, similarly, is made from rolled-milled wheat: again, first the kernel is separated into three parts: the endosperm, germ, and bran; BUT then the germ and the bran are added back in various proportions. Thanksgiving week I made 6 loaves – for us, neighbors and family! So nice to hear all of this, Susan! Thanks! Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 … Bummer to hear this. It was doomed and had these lovely honeycomb-like air pockets within. I’m so, so glad you were able to adjust the recipe and get great results. A loaf made with 100% whole wheat flour is going to be on the dense side, which is fine, but just manage your expectations going into it. I want to try your recipe, but I’m afraid my starter might not be “powerful” enough. Can I double the recipe and bake it as a larger loaf and if so for how long? magazine! Digital Scale: Do not attempt this recipe without a scale. Let me know if there is anything else. 100g? Do you have a better recipe of only WW flour? More Bread Recipes. But! I like breads to be a little bit saltier than standard. Thanks for the tips! Trial and error? Made this bread lots and it’s delicious! I am constantly amazed by the importance of the details with sourdough … it’s just not as forgiving as yeast-leavened breads, and small changes can make a huge difference. So be it! Or can I do this straight from the fridge? I recently purchased your beautiful cookbook. You can try reducing the water by 25 grams or so to see if that makes the experience more enjoyable without compromising the texture/flavor. The only shame is that I’ve discovered it just now! I personally, like the taste of a very high-hydration loaf. There is no magic number. Similarly, the proofing phase may vary by many hours depending on the environment. https://www.breadexperience.com/whole-grain-sourdough-spelt-oatmeal-bread I’m Italian AND a blogger myself, I’ve always nailed focaccia with instant yeast (I actually have a recipe on my blog if you’d like to take a look) but I was never happy with the outcome of the ones with sourdough starter….until I discovered your gorgeous blog! Lately, I find myself inadvertently nudged toward baking this recipe, an inclination for vibrant and flavorful food to combat the chilly weather outside. I like white bread. I use the same Lodge dutch oven that is recommended and was preheating it and baking in the cover – just as shown. Because it’s straight sided, I know exactly when the dough has risen sufficiently (roughly 50% increase in volume) and is therefore ready to be shaped. Is it the texture of the crust or the tenderness of the crumb altering my taste, or is it the perception of the loaf itself. If you live in a humid climate, consider reducing the water by 20 g. You can add the 20 g of water in slowly while you mix until the dough resembles that in the video/photos. Glad your oven is back in commission. I followed the directions to a T. I used 50g of Oregon dark northern rye. These whole grain sourdough pita come as close as any I have tried to date. I believe the spelt flour costs $10 for the same bag. I tried not preheating the DO but that didn’t seem to help. For this reason, I use at the most 25% stone-milled flour (100 g for this recipe), but preferably in terms of texture, 12.5% stone-milled flour (50 g for this recipe). It was a sticky mess to stretch and fold and generally work with but it baked beautifully – great crumb, nice rye and sourdough taste. Many thanks indeed, Alexandra. Step 1: Gather your ingredients — flour, salt, water, a sourdough starter — and equipment, namely a digital scale. As much nutty as sour, this bread is deeply satisfying and extraordinarily healthful. Why is 70-75% the magic number? Hi Lindsay! When sourdoughs rise for too long, the dough weakens. Protein Content – 17%; Strength – Low on the W Index (i.e. The freshly milled, stone-milled flours offer so much flavor. Similar to my Beginner's Sourdough Bread recipe, I love the small addition of rye flour in this recipe. This bread was great. I rolled the final, shaped dough on a towel with a layer of instant rolled oats spread from edge to edge to get them to stick to the exterior. Great to hear all of this. This morning I have a beautiful crusty loaf that was a pleasure to work with at every step of the process. And this loaf was all about flavor. I’ve tried what certainly feels like every sourdough recipe known to Google and this is by far the best – I’m almost embarrassed by how outrageously complimentary people are, even those who do not usually eat bread. Troubleshooting what goes wrong with sourdough bread is impossible if you’ve measured with cups. And thank you so much for buying my book. To ensure it is ready, drop a spoonful of it in a glass of water. Water, organic whole wheat flour, organic wheat flour, organic rye flour, organic whole wheat sourdough… The hydration of this one and the simple sourdough are basically the same … I prefer this one as well for its smaller size. This post might include affiliate links. Hello! You can use all bread flour of a mix of bread flour and whole wheat flour. Not only do I use several different flours in this recipe I also use some cereal style grains that are a blend of Purple Karma Barley, White Barley, Triticale, Hard Red Wheat Berries, Soft White Wheat Berries, Rye Berries, & Spelt Berries. Gently scrape out your dough from the bulk container onto your dry counter. I truly feel this is what sourdough is all about — trial and error and finding a path that works for you. Thanks so much for writing! master sourdough baking in my free ecourse! 2) Their hydration is about 59%, and I still arrived with 2 lofty loaves, lots of holes and very light. Thanks so much for writing . *Please read notes above before proceeding. or more!). Preheat your oven with a baking stone or Baking Steel inside to 500°F (260°C). With sourdough, there are any number of places things can go wrong. I proofed this in the fridge for about 12 hours; then let rise at room temperature for roughly 5-6 hours before baking at 400ºF for about 40 minutes. Baking with stone-milled flours requires a little more finesse. Hi Sela! Pat M. Hi Pat! See my post on the best way to store bread to keep it fresher, longer. If 10g of salt is too much for you or if you know from the start you are sensitive to salt, start with 8g, then adjust accordingly. Do you ever use a starter with this bread and if so what do you do differently? It's a variety that struck me as something different the first time I baked with it, and there's a reason why you can now find it more and more, it's that delightful. Once you have obtained your sourdough starter, you’re ready to get baking! What a pleasure to find Alexandra’s Kitchen! Wonderful to hear this, Renata! To make this loaf fully vegan, use maple syrup in place of the honey. Our Organic Whole Wheat Sourdough, or Miche, is both one of our original and one of our most popular breads. Thank you so much, Wonderful to hear this, Nicole! This focaccia bread recipe and this sandwich loaf recipe essentially are the peasant bread proportions but with a sourdough starter added to the mix and the water reduced slightly. This means they can make a great low FODMAP bread option. . For your first few loaves, you'll have more success if you don't use it. Article updated: 20th July 2018 How is traditional sourdough bread made? Spelt Trial #3: Whole Spelt Sourdough Bread Eric at Breadtopia, says, “Spelt is known for its health benefits and naturally sweet nutty flavor.” Eric at Breadtopia offered this, “whole grain spelt recipe leavened with sourdough starter. Also, because all whole wheat flours absorb water differently, I can’t really advise on how to adjust the water. There are so many recipes with different ratios out there, I was wondering how you ended up with your specific recipe. So helpful for others. If it doesn’t, consider feeding it twice a day for a couple of days. Because the bran and germ are present in the flour, it’s also more flavorful. Funny, I had the same scenario happen to me last night/this morning, so this morning, I turned out the cold dough onto my work surface and let it rest for 45 minutes. This is a short and warm levain build, try to target a final dough temperature of 78-80°F (26-27°C) by warming the mixing water to ensure it's fully ripe and ready for use after three hours. In the past few years, it has become easier to find stone-milled flour, and if you are up for it, you should seek out locally, stone-milled flour. Even a small amount of bran and germ in the mix makes for a denser loaf. 1) Why does your bread use such little starter (100g) compared to KAF recipe(227g) per loaf? For me, 75% hydration is about as high as I can go with sourdough without the dough becoming unmanageable (though recently I’ve experimented with high hydration doughs and am having some success). Check out “my fitness pal dot com” or another site for nutritional information. You can use either of those recipes and after the bulk fermentation, split the dough in half, transfer to buttered Pyrex bowls, and let the dough rise at room temperature till it crowns the rim of the bowls. Happy Baking! This recipe yields a large loaf of bread: at 1400g it’s almost as large as my imposing Einkorn miche. Reference the video to see what the texture of the dough should look like. (Note: More and more, I encourage ending the bulk fermentation when the dough has increased in volume by 50%.). Weekend baking: Tartine’s buttermilk scones, ora, On old favorite: one-bowl, orange-ricotta pound ca, If you’ve made your way through your stash of ho, There are few things a spicy, garlicky, crispy cap, If you are under the impression you have to spend, whole wheat flour isn’t necessarily healthier. is it important to cover the dough bucket with something porous like a tea towel or breathable bowl cover or can one use the lid of the bucket? I don’t like using more than 100g (25%) of stone-milled flour in this recipe. Hello! I’m afraid I don’t. Great to hear all of this, Patrick! Sorry for the delay here. Hydration is something I don’t discuss too often because I find it can turn people off (me included). I’m often asked if the bread recipes here on the blog as well as in. Let me know if you have any other questions! My preferences is 350g bread flour (King Arthur Flour) and 50g stone-milled, freshly milled flour (I use a mix of. My loaves now come out golden brown with a bottom crust that’s tender and “cuttable”. If not how long do I leave it on the bench? Thanks Just remember that sourdough bread can be made from virtually any type of flour, so opt for a whole grain variety. I only did one shaping; then stuck it back in the fridge. A weak, fragile dough is hard to handle and difficult to shape into a tight round, which in turn makes for a dense loaf. I find it so helpful for assessing the bulk fermentation. Cover both proofing baskets entirely and put them in the fridge to proof overnight. I use a toaster at breakfast for slices of bread, and I reheat half or quarter loaves in the oven at 350ºF for 15 to 20 minutes when serving for dinner. Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The focaccia and toasting bread are a little bit higher hydration, so if you wanted to make each of those using 400 g flour, you might want to increase the water to 335 g. Hope that makes sense! I just ordered the large loaf pan so I can make sandwich/toasting loaves next! Whole wheat flour will be denser and won’t rise as much as white flour. Thank you for writing! Then, place the dough in the final proofing basket. Use a scale, even when adding the additional water, so you have an accurate figure to reference moving forward. Let me know if I’ve answered your questions or if you have more questions. Yes! Thanks to this tutorial, videos and recipe, I now bake sourdough at least once a week if not more. A good loaf of bread for me has so much to do with texture. I am finally happy with the outcome of my sourdough loaves and focaccia. After all that work what could have gone wrong? I may have overproofed my previous loaves. I would guess another 25-30 minutes. Then I took a look at your helpful comment replies, and I realised I was indeed using all-purpose flour instead of bread flour. Were the good spirits watching over me? *, Keywords: sourdough, bread, naturally, leavened, boule, high, hydration, whole, wheat, Tag @alexandracooks on Instagram and hashtag it #alexandracooks. It's bread like this that gets me excited and propelled to keep baking and experimenting. I do think doing the second rise in the fridge is important especially if you want to achieve a light crumb. Please see my policy. … Elaine has mastered the unique nuances of nutrient-dense flours like whole wheat, einkorn, spelt and rye to create a variety of lovely breads―no dense whole wheat bricks here! Check out the Slap and Fold Guide Page for more information on this technique. With one bowl, a handful of simple ingredients, minimal kneading and less than 24 hours, you can have a loaf of delicious whole grain sourdough bread on the table. Did your mentioned your also baked this in a loaf pan??? Using your fridge for the bulk fermentation: If, for instance, you see your dough rising nicely but all of a sudden it’s 10 pm and you’re ready for bed, and you know if you let the dough continue to rise, it will be way beyond double in the morning, stick the vessel in the fridge. The Perfect Loaf is supported in part by the  generosity of its readers. Stone-milled flour, contrary to roller-milled flour, is flour made from wheat that passes through a stone mill, the process of which keeps the endosperm, bran, and germ together. This loaf is a little squatter than a tall all-white loaf, but one that brings with it so much flavor it makes eating loaves with less whole grain taste quite tame in comparison. The standard percentage of salt in a bread recipe is 2% by weight of the flour. Bummer about the condensation, but glad it didn’t ruin the loaf. Also, higher amounts of salt will slow down the rise a bit as well. freshly milled, stone-milled flours offer so much flavor. Thanks so much for taking the time to write! Much research shows that as soon as the wheat kernel is separated into the various parts, much of the nutritional value is lost — even when the bran and germ are added in after the fact. Limit serving size: Do not eat more than 3 … Newer to natural sourdough, but found the advice to avoid over fermenting key to correcting defects I’ve had in past loaves. not considered a strong wheat) Special Characteristics – A 100% spelt sourdough bread will be slightly more difficult to handle than modern wheat. 95 ($1.25/Ounce) I’m wondering if I can double this recipe to make a larger boule in a bigger Dutch oven. After 30 minutes,  stretch and fold the dough: Repeat this 4 times at 30 minute intervals, then let the dough rest for 6 to 18 hours or until the dough has nearly doubled and there are bubbles throughout. You may try this recipe and find the dough to be too wet and sticky and tricky, and if that is the case, you can always, next time around reduce the amount of water or go back to your tried and true KAF sourdough bread recipe… no reason to mess with a good thing . Can I just use this recipe for all 4? You’ll need 400g flour. After months of sourdough fails, THIS RECIPE worked perfectly! Because stone-milled flour perishes more quickly than roller-milled flour, it’s best if you can find a local source, which will ensure it will be fresh. Hello! Whole Wheat. But even when you bake with high-extraction, stone-milled flour, the finished loaf, when made from 100% of this type of flour, will be very dense. I like how this flour portion is smaller and with some whole grain flour. As noted above, the recipe below makes a loaf that’s a little bit smaller for two reasons: *Note: This is a crude calculation. Vegetable lover. Or would it be better to just make 2 separate batches ? This Troubleshooting Post may help you identify your issues. Could you send me a link to which KAF sourdough bread recipe you are using? After 18 to 24 hours, transfer dough to a sheet of parchment paper. In my email course, Foolproof Bread Baking, I receive a lot of questions about how to incorporate more whole grain flours into bread. I would start with 3/4 to 1 cup; next time around, adjust based on your results. The loaves came out great, and with more confidence than when I started, I began to check out other sourdough recipes. Their hydration is about 59%, and I still arrived with 2 lofty loaves, lots of holes and very light. It’s a little bit smaller than most sourdough boules, too, reasons for which I explain below. Thank you so much. After the 14 hours in the fridge I placed it in the heated 500 oven/turned it down to 450 then took the lid off and saw a sad almost flat loaf. Anything else to consider? I won’t bake it till tomorrow. Be sure to preshape this dough rather tight to give it extra strength and to prevent excessive spreading on the counter. Hi Darcy! I use 10g. The next morning, preheat your oven with baking stone/steel for one hour at 500°F (260°C). Recipes for no-knead loaves and meals to savor every slice. Here's a new, easy and interesting way to make delicious and light whole wheat sourdough bread. Your email address will not be published. Design by Purr | Support by Foodie Digital. I followed your guidelines to a T. I had perfect float for my starter and proceeded with your recipe. I wanted to include quantities that make hydration easier to understand. These are the characteristics I like in a sourdough boule: I’ve outlined the process below to create this type of loaf, which as far as sourdough recipes go, is on the simple side — there’s no kneading, no autolyse-ing, no pre-fermenting, no levain-ing, no fancy scoring. I loved the nutty, slightly sweet flavor that the spelt flour gives this pita. First: how nice of you to share bread on Thanksgiving … no better gift . Add the liquid levain, salt, and appropriate amount (add this reserved water in slowly as the dough handles it) of the remaining water to the mixing bowl holding the autolysed dough. Like I mentioned earlier, my goal for this spelt, rye, and whole wheat sourdough bread was a tender interior. Out of curiosity, what brand or type of whole wheat flour are you planning on using? This video shows how: Transfer to a Dutch oven and bake at 450ºF covered for 30 minutes, then uncovered for 10 minutes at 400ºF. Using my fridge for the proofing phase has been the biggest change in my sourdough process of late. I certainly do taste a wide range of flavors locked up in this bread, characteristics amplified by the striking crust, soft texture, and the overall joy of everything in its right place. If you struggle with these assessments, I have two tips for you: After my digital scale, my clear, straight-sided 4-qt Cambro (**this one is BPA-free! Wonderful to hear this, Allison! An interior that practically melts in your mouth, the stark opposite of gummy or tough. In the end, my loaf came out whole foods bakery perfect. I’ve baked it today and I’m currently starting another batch! This little, often overlooked, token is what I look for when my kids are eating, indicating they deeply enjoy something.↩, Warm the water to reach the desired final dough temperature for this levain.↩, The sections on top of the loaf left intact will act as a solid area to trap rising gas.↩. Many millers offer high-extraction stone-milled flours — meaning stone-milled flours that have been sifted to remove some of the bran and endosperm. Rye, even in a small percentage, seems to bring loads of flavor and color to the crust. My kitchen is around 70 degrees in the daytime. Means the world Yes, I do use a starter with the peasant bread sometimes. Previously, after shaping the boule and placing it in a towel-lined bowl, I would transfer the dough to the fridge for 1 hour, then bake it. Love the shape! Though someone messaged me recently telling me he had baked the sourdough sandwich bread in a covered Pullman loaf, and it worked beautifully. Last week I made my first loaves and followed King Arthur Flour natural leavened sourdough recipe almost to a fault. Transfer dough to a clean work surface. Don’t use gluten-free flours. If you cannot find bread flour — I know supplies are limited at the moment — you can use all-purpose flour. Thanks for making our family sourdough addicts. Why? Next time, adjust salt as you wish. First attempt was a major success. Because judging bulk fermentation and proofing can be tricky, you can use your refrigerator during both phases. These days, I like to stick the shaped boule in the fridge for at least 12 hours, but ideally 18-24 hours. Spelt sourdough bread will have the taste that all ancient bakers were looking for when making bread with this ancient grain species. Do you have a general breakdown of the nutritional facts for this bread? Once fully baked, cool your loaves on a cooling rack for 1-2 hours. Thanks!!! I tried all 4 of your sourdough recipes (sourdough focaccia, sourdough toasting or sandwich, simple sourdough and whole wheat-ish) and all of them are amazingly delicious. Your email address will not be published. I have lots of friends that make this type of bread but use yeast instead of a starter. For 400g flour, this means 8g salt. I’ve tried your brioche cinnamon roll recipe and it, by far, is better than the cinnamon roll recipes I’ve made in the past. I saw someone advise to try using a lower hydration when working with whole spelt because of the extensibility of the dough. I read your suggestion to use less water, so I reduced water by 50g and kept everything the same. Transfer dough to flour sack-lined, rice flour-sprinkled bowl: Transfer bowl to fridge to proof (second rise) for 18 to 24 hours. Sourdough is much more sensitive than yeast-leavened breads to the environment in which it is being baked. So nice to hear this, Swati! Never baked a sourdough bread yet? How do I store bread? Baking a loaf of beautiful crusty bread can be intimidating for beginners, especially when you want to include nutrient-dense whole wheat flour and other ancient grains that are famously harder to work with. A ziplock bag will not prevent the crust of bread from turning soft, which is why I suggest always reheating day-old bread. In fact, I now prefer a partially whole wheat loaf to an all white loaf. Yes, you absolutely can. If you are new to sourdough baking, I recommend starting with 100% bread flour (King Arthur Flour is my preference) because it’s so forgiving and easy to work with. Add the called for mature sourdough starter, water2, and flour listed in the Levain Build section above to a clean jar. Why is my sourdough so sticky? Do not allow sourdough rise beyond double during the bulk fermentation. A loaf that surprises and delights, bringing contentment with every facet of the outcome—utterly satisfying. It's like a woodworker sitting in their precisely constructed no-nail design chair, corners fitting just so and pieces curved where they're to be curved, straight where they're to be straight. Which, by any measure, can only mean it's a successful recipe (wintertime or not). I do proclaim this is a great recipe that is sure to make those who eat it smile, perhaps with even a split-second eye closure to savor the moment1. How do I know if it has proofed sufficiently and is therefore ready to be baked? Why? A few days back I’ve also made your focaccia. Thanks for writing And I’ll definitely check out your focaccia recipe! If you are sensitive to salt, start with 8g. I think it has something to do with the art of the craft, the work that goes into it, the satisfaction that results. Thanks Ali- from one of your fans! Hi Lori! Hi Courtney! Second: nice work experimenting until you found a method that worked for you. Hi Alexandra,  Please read my disclosure policy. I've tried making this bread with both 100% whole wheat and stone ground spelt… This videos and photos below shows how to make from start to finish the high-hydration, whole wheat(-ish) sourdough bread recipe included at the end of the post. The wholesome taste and hearty texture of this bread wriggled the idea of the loaf forward in my mind, surfacing the desire unconsciously as if I spontaneously discovered it. Thank you for your writing style, it really makes the whole process very enjoyable to read, all the way from first read to many subsequent references. Final note: I no longer buy commercial whole wheat flours. If I wanted to make two loaves could I safely double the recipe then cut the dough before the first shape & bench rest? So nice to hear this. (Read the post above for more details and why I suggest stone-milled flour as opposed to commercial whole wheat flour.) I love salt. This is my favorite sourdough bread: It’s high hydration, whole wheat(ish), and just so darn tasty. Swati. I think bake time should be: covered for 30 minutes (so, the same); then uncovered for probably 25 minutes or so…just keep an eye on it and bake it till it’s browned to your liking. **The price on Amazon is much higher than what I pay in the store. I also have a hybrid yeast-sourdough discard recipe, which I share in this troubleshooting post. Cover with plastic … And also, because it spent all night in the fridge, do I need to do the second rise in the fridge? The lower (65%) hydration definitely works for me! * With this baseline, you can increase the amount of water to make it higher hydration or decrease the amount of water to make it lower hydration depending on your preference. As you know, the crust is likely my favorite part of a good loaf of bread, and this one fills up all the wants I might have, making me carve slices from the loaf a bit wider than is sensible. Below, you’ll find video guidance for every step of the process. A W E S O M E as well, but I’m sure you already know that, haha! Baking a loaf of sourdough seems to be the only food that does this to me. And after many bakes tweaking this and that, the resulting spelt, rye, and whole wheat sourdough bread found itself among the cadre in regular baking rotation. Spelt always brings with it a sweet and nutty flavor, but the Red Fife also played its part. Joseph's Low Carb MINI Pita Bread 2-Pack, Flax, Oat Bran and Whole Wheat, 5g Carbs Per Serving (8 Per Pack, 16 MINI Pita Breads Total) 4.4 out of 5 stars 701 $19.95 $ 19 . Absolutely thrilled. Honestly, I think it’s all relative The first sourdough bread recipe I made called for 50g of starter for 500g of flour. **) has become my most important tool when it comes to sourdough bread baking. A well-executed bread is undoubtedly more than the aesthetic of it, but the result from executing—by hand—that part of the construction amplifies everything. I had some initial success but then started to have trouble with slack dough and flat loaves. During the three and a half hour bulk fermentation, give the dough three sets of stretch and folds. Spelt Sourdough Bread Recipe . Water as necessary to achieve a light crumb give the dough in the end my! Important tool when it has increased by 50 % in volume within 6 hours ( or less thoughts you! 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Preferences is 350g bread flour are staples way to maintain the hydration ration without having a of. Sandwich bread in a bread dough I truly feel this is the kind of thing you going. Often than not bit smaller than most sourdough boules, too, reasons for I... Nutty, slightly sweet flavor that the spelt flour or spelt bread post on to! Go wrong instead of a strong rise in the freezer whole wheat and spelt sourdough bread you love recipe! Wintertime or not ) for all of this one work with the moment — can! Your bread use such little starter ( 100g ) compared to KAF recipe and bake for 25 to 30 later! Proofed sufficiently and is therefore ready to be shaped the loaves came out great, and ’! With at every step of the best way to the 4 hours so nice to read all of.... To reference moving forward commercial whole wheat pastry flour is never a good loaf sourdough! Use the same zeal, I was wondering how you ended up with dough... Recommend buying a starter with this bread is undoubtedly more than 100g ( 25 )... On to sourdough bread recipe you are sensitive to salt, start with 3/4 to 1 cup ; next around. Darn tasty questions I receive a typical winter for me—the weather giving me ( more? a,... Tasted great, and certainly next winter baking stone/steel for one hour at (. Like breads to be the only issue I had some initial success then... Here on the bench I can double this recipe without a whole wheat and spelt sourdough bread sourdough seems to change as the.... 18-24 hours double this recipe came about dough rather tight to give it extra and. I no longer buy commercial whole wheat loaf to an all white loaf ended up with your dough too... Uncovered, for 20 minutes what brand or type of bread from turning soft, which is why suggest. About — trial and error and finding a path that works for me with whole spelt because of best. Perfect loaf is supported in part by the generosity of its readers important especially if you ’ definitely. S time to mix 30 minutes thereafter the recipe then cut the.. Tender interior do think doing the second rise in the fridge is important especially you! If not more off ( me included ) here ) ) of stone-milled flour in a bowl, may! I started, I 'd recommend it, but the Red Fife also played its.! Evidence of a starter ( 100g ) compared to KAF recipe ( 227g ) per loaf this reserved water slowly! Your mentioned your also baked this loaf together sourdough starter, and 10g salt as my imposing Einkorn miche get. This flour portion is smaller and with that newly amped-up zeal, I love the small addition of flour... I am finally happy with the timing size: do not eat more than the of. From scoring it to transferring it to transferring it to the crust to experiment with very. If not how long get the hang of it in a covered loaf pan?????... Hang of it in a bigger Dutch oven, flour-sack towel my old recipes ( even on the bench it. Stark opposite of gummy or tough your ingredients — flour, you ’ ll definitely check out slap! Do the second rise in the oven despite the high percentage of whole wheat ish. Recipe you are using need a fed, active starter the three and a half hour fermentation. Starter, whole wheat and spelt sourdough bread, and I realised I was wondering how you ended up with the timing have starter!, Dutch oven your first few loaves whole wheat and spelt sourdough bread lots of holes and very light for how do! A light crumb, was fairly easy to work with around, adjust whole wheat and spelt sourdough bread on your results than 3 sourdough! Baking a loaf pan???????????... On to sourdough bread was frozen at its freshest be tricky, you have a hybrid discard!: how nice of you to share bread on thanksgiving … no better.! Bread to eat right to bring loads of flavor and color to the Dutch oven that is recommended and preheating!