Thursday, July 10, 2008

50% Whole Wheat Sourdough

This bread turned out really well. I made it the same as my regular sourdough, but used 50% whole wheat flour. The whole wheat didn't detract from the texture or crust at all, but it added nicely to the flavor. This is really great bread.

  • Weighed out 238g of active starter (that basically equals 125g flour and half a cup of water).
  • Mixed in 1.5 cups warm water.
  • Stirred in 375g King Arthur whole wheat flour.
  • Let proof for 2 hours.
  • Mixed in and kneaded 250g Harvest King high protein white flour and 1T kosher salt.
  • Allowed to double (around 2 hours).
  • Punched down, formed loaf, allowed to rise (around 2 hours).
  • Dusted with flour, slashed, baked at 450 degrees for 20 minutes, then 400 degrees to an internal temperature of 200 degrees (about 5 more minutes).




David

2 comments:

John Duncan said...

Made this today with 0% whole wheat. It was my first bread with the new starter.
.
I have only one problem: if I eat the entire loaf tonight, I am going to gain 20 lbs. :P

Thanks for the starter and for the recipe

David said...

I say go for it. It's a three pound loaf so the most you can gain is three pounds. LOL