75% Whole Wheat Sourdough

Name: 75% Whole Wheat Sourdough
Cuisine: French, European, Mediterranean, World Cuisine
Ingredients: 45g white flour; 355g whole wheat flour; 330g water (90-95°F); 10.5g fine sea salt; .875g instant dried yeast; 180g sourdough starter

9 steps

I know sourdough is a big Covid hobby for most people, but I’ve kept it up and wanted to share with you all! I make my own loaves because that means there are no additives or preservatives. Because of that, it doesn’t keep as long - so slice and freeze after it’s out for 2 days. It’s just as good as fresh when toasted

Updated at: Thu, 17 Aug 2023 07:01:16 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories134.5 kcal (7%)

Total Fat0.8 g (1%)

Carbs28.1 g (11%)

Sugars0.4 g (0%)

Protein4.3 g (9%)

Sodium295.8 mg (15%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

14 servings

45gwhite flour

355gwhole wheat flour

330gwater

90-95°F

10.5gfine sea salt

0.88ginstant dried yeast

180gsourdough starter

Instructions

Step 1

Feed your sourdough starter and let it rest at room temperature for 6-8 hours

Step 2

30 min before your starter is ready, mix 90g of white flour and the 355g of whole wheat flour by hand in a 12-quart round tub. Add the 330g of water. Mix by hand until just incorporated. Cover and let rest 20-30 min

Step 3

Sprinkle salt and yeast evenly over the dough. Add 180g of the starter. Mix together using the pincer method.

Step 4

Fold 2 or 3 times (preferably during the first 1-2 hours after mixing the dough). When the dough is about 2.5x original volume, it’s ready for the next step. This will be around 5 hours after mixing

Step 5

Dust your proofing baskets with flour. Shape each piece of dough into a medium tight ball. Place seam side down in the proofing basket

Step 6

Place each basket in a non perforated plastic bag and refrigerate overnight. The next morning (12-13 hours) after the loaf went into the fridge, it’s ready to bake. Straight from the fridge is fine it doesn’t have to get to room temp

Step 7

At least 45 min before baking, put a Dutch oven on the rack with the lid on. Preheat the oven to 475°

Step 8

Invert the proof loaf onto a lightly floured countertop. Remove the preheated Dutch oven, remove the lid and put the loaf in the Dutch oven seam side up. Cover and bake for 30 min. Then uncover and bake for 20 min until medium dark brown all around.

Step 9

Let the loaf rest for at least 20 min before slicing