I am so glad I started making bread with sourdough starter. My adventure with sourdough bread continues, I changed the Vermont bread recipe to create a 50 percent whole wheat sourdough bread, which turns to be great.
Using whole wheat flour and wheat bran makes it healthier and more nutritious not to mention that it tastes as good or even better.
Sourdough Starter from Scratch
50 Percent Whole Wheat Sourdough Bread
- 19 g 100% hydration sourdough starter , unfed
- 118 ml water at room temperature
- 94 g bread flour
- 250g bread flour
- 250g whole wheat flour
- 5 tbsp wheat bran
- 310 ml water at room temperature
- 15g salt
- Overnight Starter
- To make the overnight starter, in the evening stir down the 100% hydration sourdough starter, and remove 19 g in a bowl. First add the water and stir well. Add flour and stir. Cover with plastic wrap, and let it rest at room temperature for 12-14 hrs (overnight). (For the 100% hydration sourdough starter – you either make it to have it your own as shown here – or take from a friend who has or buy from a specialized store).
- In the morning, in a large bowl mix the flours and wheat bran with water and the overnight starter until well combined. Let the dough rest (autolyse) for 30 minutes.
- Add the salt and knead by hand for 5-8 minutes.
- Wipe the inside of a wide bowl with a little vegetable oil. Place the dough into this wide bowl so the dough can be stretched and folded without removing it from the bowl. Cover with plastic wrap.
- Let the dough ferment at room temperature for 2.5 hours with folds at 50 minutes. The folding is shown here.
- Turn the dough out onto a floured surface. Shape it in form of a loaf. Sprinkle the loaf with flour, cover and let rest for 15 minutes.
- Meanwhile prepare 1 bowl with 1 kitchen towel, sprinkled with flour. Add the dough seam-side-up, cover with the edges of the towel and proof for 2 or 2.5 hours at room temperature. You will know it's done when pressing the dough with the finger the it comes slowly back.
- Preheat the oven to 475 F (240 C) with baking stone or in case you don't have one preheat a baking sheet. Place a small pot with water at the base of the oven to create steam.
- Turn the proofed loaf onto a parchment and score it. You can see some tips here. Carefully transfer it to the preheated baking stone or back of the baking sheet.
- Bake for 15 minutes with steam then remove the pot with water from the oven and bake for another 20-25 minutes without steam.
- Cool on a wire rack. Let it cool completely before cutting for at least 2 hrs.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
Your bread looks absolutely amazing. I love the idea of using whole wheat flour in it. It’s just gorgeous.
What a great bread recipe, this looks so delicious! 🙂
Yum! I love sourdough. The fact that this is part whole wheat is even better!
I have a question? Should this bread double its size during second rise? I usually bake bread from 2-3 phase sourdough rather than one (they rise slowly and usually they are very sour). My dough rises in proving basket now and it is reaching 2,5 hour time limit. It barely changed the size… Thanks for any tips! Anna
This dough is not very sour probably because I feed the starter 2 days in advance.The bread tastes really good, not too sour but not sweet either.
I wouldn't say it double its size during the second rise. It rises a little bit. I am new to sourdough bread too and to see if it has risen enough I use the finger test by pressing the dough with the finger and if it comes back slowly it means it has proofed enough. If you make this test earlier than 2 hrs you will see how fast the dough comes back that means it's not enough.
I have 100% hydration starter which I made as shown here https://www.wildyeastblog.com/2007/07/13/raising-a-starter/ . I keep it in the fridge and feed it weekly. Every week , no matter if I want to make bread or not I have to feed my starter to maintain it. I do like this: I take 20 g of the starter and add 60 g of water and 60 g of flour. Mix everything together and let it stand on the countertop at room temperature until doubled or tripled in size. After about 12 hours I feed it again. I take another 20 g from the starter and add 40 g of water and 40 g of flour, mix well and let it stand again on the countertop and wait to increase its volume again -this time it rises faster than first time. When it has risen to its maximum level you can put it back to the fridge until next week or if you want to make bread take about 19- 22 g from it (the amount required in the recipe) to make the overnight starter needed for the bread. The rest I put back in the fridge until next week.
Hope my answer helps you. If any other questions let me know, I will try to be as clear as possible.
Great bread. Needed a little bit more water, but great!
Glad it turned good for you:) Depends on the flour I guess, good you handled it out.