Wholemeal

[bethesdabakers]

Here's a "fault" I'm quite happy with:



It's a happy loaf, 100% wholemeal sourdough (well, white starter) weighing in at 3 kilos.



Mick

[Nick]

That's a lot of bread.

[pab]

Lovely.

Pete

[andrew_l]

Super looking loaf. I've yet to reach 100% wholemeal.... the most I've tried is ab out 70%. I'm inspired now!

Andrew

[majr]

100% wholemeal sourdough (well, white starter).

I've been doing some tins like that recently, using the cold oven method, but the family thought they were rather too sour, and so did I. Which is a bit weird since we all like *really* sour dark rye. Pure wholemeal seems to have a particular quality of sourness that we find less appealling. Has anyone else had this experience?

Really liking fifty-fifty white-wholemeal with a white starter though!

Cheers, Matthew

[pab]

Are you using Shipton Mill, Matthew? I thought it had a not so appealing (strong?, bitter?) flavour used on its own.

I made some WM using Dove's Farm the other day - not too sour at all. In fact, as so often, the answer to 'what do I bake next?' came from a post on this site (Mick's on this occasion).

I have made totally wholemeal (which was very nice) by feeding a little of my starter with WM a few times.

Pete

[jerrycentral]

I have also been making some wholeweat breads and they are pretty sour. I have made the Jack Lang version and it is nice but the food processor mixing is a little messy and it takes two loads to make two loafs. Lately I tried the mill loaf recipe just with 100% WW and it is OK, but plenty sour and dense. I also tried a 100% loaf with instant yeast I found in the book Crust and Crumb, it turned out nice but I would really like to make a great sourdough 100% whole wheat loaf. Anybody have a recipe for me to try. I am a beginner so I need fairly detailed recipe.

Jerry

[bethesdabakers]

Hi Jerry,

I use my regular white starter at 100% hydration, refreshed morning and evening the day before dough making. You might want to halve the quantities.

Wholemeal 1120g 100%
Water 750g 67%
Starter 314g 28%
Salt 18g 1.6%

Mix in the usual way. Either knead for ten minutes or use the short knead method (knead ten times every ten minutes for half an hour). Allow to ferment for four hours folding every hour. Shape and allow to rise in a floured proving basket for around 3-4 hours depending on how vigorous your starter is. Slash and bake for about 50 minutes (if you use the full mix).

Need any more help just shout.

Best wishes,

Mick

[jerrycentral]

Thanks for the recipe!
I used 900g WW and 200g dark rye because I was running a little short on the WW.
I mixed all but the salt in my Kitchen Aid at speed 2 for six minutes and let it sit for 30 minutes. Then I added the salt and continued to mix in the machine for 5 more minutes. Then I did the DL method of kneading every 15 minutes for an hour and bulk fermented for two hours with two folds. I shaped and proofed for two hours and baked for 50min.
This is one of the lightest Whole Wheat loafs I have made, the little white in the starter really changed the texture. This bread is not sour compared to some of my other attempts.
Thanks again,
Jerry

[bethesdabakers]

My pleasure. It looks so much like one of my wholemeal loaves it could be ... one of my wholemeal loaves.

Best wishes,

Mick