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100% #wholewheat #sourdough is hard.

When bread #flour (white flour) is made, around 40% of the grain is removed. Whats removed are the parts of the grain called the bran and the germ. What’s left behind is the endosperm.

Highly processed bread flours are basically pure endosperm flour. It lacks much flavor, and most of the vitamins and minerals are removed.

Wholemeal, or wholegrain/whole-wheat, flour depending on where you live, is, well, the whole grain. It has all three parts and a lot of those vitamins and minerals are still there (even more if you buy stone milled or mill at home)

100% whole-wheat sourdough is undoubtably more nutritious than #sourdoughbread made with 100% white flour. But, it is also, waayyy harder to work with.

Here’s why:
Bran and germ (the stuff that’s removed from white flour), while being incredibly nutrient dense, aren’t the best for making light and airy bread. Endosperm is basically pure starch. It’s what makes the strong gluten strands which leads to open crumb. Bran and germ can get in the way of that

You can make 100% whole-wheat sourdough, like the one in the photo, but you’re essentially working with only 60% of the part of the grain that helps make airy bread, so you may end up with a very dense loaf. Not to mention that whole grains are THIRSTY. So before you know it you could be working with 90% hydration bread that feels like you made it with low protein all purpose flour, with it ripping and tearing all of the place.

A couple things to remember:
1) this #recipe will vary widely based on the flour you’re using
2) use more water than with your normal recipes
3) use less sourdough than with your normal recipes
4) use an autolyse to fully hydrate the flour

Here I did:
a 5 hour #autolyse
a 5 hour warm proof with folds every 45 minutes (last fold pre bench rest was after 30 minutes)
a 1 hour bench rest
a 14 hour cold proof

Measurements:
water (90%)
wholemeal (100%)
autolyse room temp 20C at start
salt (3%)
sourdough (12%)

Over the next few posts I’m going to be describing a way you can figure out and hone in on your preferred whole-wheat content and how much water and sourdough to use.

Stay tuned!
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