October 25, 2015 - 12:13pm
Light and Fluffy Whole Wheat Sourdough Bread
Is there such a thing as a light and fluffy sourdough bread made from freshly ground whole wheat?
I've been searching for a sourdough recipe that my husband and kiddos will eat. While I love the crusty artisan breads, they want something that resembles more of the white boughten bread.
Advice?
Also, if a sourdough recipe contains yeast, are there still health benefits to it, or does the yeast overtake the sourdough?
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A whole wheat bread that is as light and fluffy as a white flour bread.
However whole wheat doesn't have to be dense. Increased hydration and/or a mix of whole wheat with white flour.
Adding some oil will help improve the texture of the dough or you can incorporate a tangzhong.
sub as much WW as you want and up the hydration accordingly.
http://www.thefreshloaf.com/node/20669/sourdough-pan-de-mie-how-make-quotshreddablyquot-soft-bread
or make this one
Whole Wheat Sourdough Sandwich BreadI have made 100% home milled whole wheat loaves that are light, but it is far easier to make them dense. The critical thing for me is timing. I read here, and now believe, that whole wheat goes from just ready to go into the oven to overproofed very quickly. I made 4 loaves this weekend, 1 came out like a brick, 1 came out a little dense, one came out pretty well, and one was light and airy. It is especially challenging this time of year where I live because we just changed from AC to Heat, so the normal temp in the house is slightly cooler, so the timing changes. Keep at it and take notes, and you should be able to make something the family likes. I have read a few articles that suggest that sourdough is healthier than commercial yeast, but have not seen anything that specifically addressed whether adding yeast will change that.
and have YW. It sprang and bloomed well and had a very soft a,most and fluffy crumb.
Double Levain 100 % Whole Wheat Half Sprouted At 100 % Hydration
A hybrid bread - this one is my everyday bread formula. It makes two loaves:
http://www.thefreshloaf.com/node/43834/three-grain-bread
It has a small proportion of levain, but I put in yeast according to how much time I have, anywhere between 3 and 10 grammes for that quantity of flour... I make up the flour mix according to what mood I'm in / what wants using up, but for a soft brown bread, I'd go 50-50 white to wholemeal. Methodwise, it's just a throw-it-together bread using the most basic techniques.
My experience is limited, however, I've not been able to create a fluffy loaf with home milled whole wheat flour only. Even after sifting and about 20-30 minutes in kitchenaid mixing, the loaf was still not as "airy" as I was able to do when I used white bread flour.
Others left some links which are worth checking out and trying out.
Good luck!