December 6, 2014 - 12:09pm
White Whole Wheat Sourdough Boules
Here is my first sourdough bread. I weighed out and mixed at 1/2/3 with 2% salt. Proffed for 12 hours with 3 foldings and 2 shapings. Then baked with a pan of water for steam at 400F for 50 minutes. What do you think?
The crumb
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How long was the bulk fermentation? 12 hours seems quite long for 1:2:3 method if not done in the fridge. But I may be wrong. I once did it for that long with same amount of starter and it ate through the flour destroying the gluten.
But looks like a success. Taste?
result for a first time sourdough ! What % of whole wheat was in there vs white flour?
http://wholegrainscouncil.org/whole-grains-101/whole-white-wheat-faq
Not common, if at all, in the UK.
Yes but not King Arthur just the regular store brand.
You might want to double check that..
Thanks El Panadero!
Well like I said this was my first batch, so I really didn't know what I was doing. I mixed it, then kneaded for 20 minutes, then let it rest for 30 min, then gave it a quick fold, let it rest for an hour, gave another fold, let it rest another hour, gave a fold, one more hour and gave it a fold and a shape and went to bed. I awoke to two massive flat boules so I gave a fold and shape, let it rise for 30 minutes then baked. This was whole wheat flour I don't think the gluten was in danger. The taste is sour but the whole wheat is strong too so it takes away from the bite you would get from white flour. It's a heavy bread, the crust is strong but the crumb is hearty but fluffy. I like it but next time I'm mixing in some white flour.
All sounds good. Nice results and nothing wrong with your technique. You've had a success however you played dice with the timing but nevertheless came out on top. When I 'make up' my own recipe I'm still unsure of exact timing at each stage. I err on the safe side still after failures when leaving it too long.
Btw in the UK the term White Whole Wheat might not be understood.
Nice looking loaves and if you like the crumb and taste then great success.
Welcome aboard.
What I've been reading says you can proof for up to 24 hours. Is that wrong?
How much starter and temperature.
Bulk fermentation, or first proofing, where you incorporate the stretch and folds is longer and can vary. This is the stage where the yeast has time to multiply and the gluten can be developed. Generally you have more time to play with at this stage but still be aware it can be over done. I can't give you a definite time scale as it depends on how much starter to flour ratio you've used but for most recipes you are safe with 6 hours or so.
Then there is final proofing where you de-gas, shape and proof till time to bake. This stage is shorter and is critical you get it just right.
Both stages can be manipulated by temperature. As a general rule more commonly the bulk fermentation is done at room temperature and if you wish for a longer final proofing then it can be done in the fridge to bring out more flavour.
I am sure there are recipes out there where much longer bulk fermentation is done all I'm saying is when devising your own recipe unless you have worked out how much time you have depending on these factors don't rely on having 24hours to play with. If left too long eventually the yeasts and bacteria will eat up and destroy the gluten completely. I managed to do this in far less than 24 hours at room temperature. If in doubt you can always do 6 to 8 hours for bulk fermentation then refrigerate. Then shape and final proof. Or bulk fermentation at room temperature then shape and final proof in the fridge giving yourself more time or to develop flavour.
How do you know the gluten is destroyed? Flat bread I guess?
A blob. A bowl of gooey mess.
100% white whole wheat flour.
beautiful - and 100% whole grain too! Well done and happy SD baking
Thanks Mr. Brown
Your first sourdough bread? That's a very good result you got there. I'm not sure I'd be brave enough to attempt such a feat. Wholemeal SD, I guess I'll try it some day.
Again, very well done!
If I learn on something hard it makes the others that much easier, lol.
Once the loaf cooled down completely it developed a cast iron crust and more pronounced sor flavor (think of a very tasty battery). I am pleased and learned a lot but I wouldn't serve it to guests. Today I am doing a 33.3%/77.7% whole wheat/white with a poolish. Wish me luck.
Your sourdough bread will develop flavour over a couple of days. Well mine does anyhow :)
Best of luck!