100% Whole Wheat / Wholemeal Sourdough Bread - Extended Cold Autolyse Method - 2021 UPDATE

I developed this whole wheat sourdough bread recipe back in 2018, not long after I started milling my own grains at home (thanks to my Mockmill - details below) and the video was an immediate hit!

I'm very pleased to be able to share it again, with a new introduction and some points of clarification, here on my new youtube channel - Elly's Everyday Wholegrain Sourdough - dedicated to 100% whole grain sourdough baking.

This method for making 100% whole wheat sourdough bread is perfect for busy people! It contains a few neat tricks to get the best out of your fresh milled whole wheat flour, with little fuss and the ability to make it around a day of work outside of the home. There are other methods more suitable to those who are at home and have the time to attend to their dough during the day (links below).

RECIPE
• 450 g / 3 cups whole wheat flour (metric measures)
I used freshly milled organic Australian hard white wheat flour in the video, but you can
use any whole wheat flour available to you. Just be aware that some commercially
produced whole wheat flours are sifted to remove the coarsest bran. If you are using
sifted flour you will need to reduce the water amount slightly. My fresh milled flour is
very absorbent and needs a high amount of water.
• 405 g / 1.6 cups filtered water
90% hydration
• 9 g salt
This is 2%. You can use less salt if you prefer. I often use 6 grams (1.5%)
• 130g whole wheat sourdough starter
Approximately 15% of the total dough weight. My starter is normally at 100% hydration but I
think it was a bit thicker in the video.

METHOD as per video

Mockmill information and discount links: https://www.ellyseveryday.com/mockmill

My entire list of whole grain sourdough videos and related topics:    / ellyseverydaywholegrainsourdough  

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