100% wholemeal sourdough bread. #sourdough #bread #baking
Ingredients
100 g of starter, very active!
350 ml ( 1.48 cups) of drinking water (room temperature)
9 g (1 tsp) of salt
500 g (4 cups) of wholemeal flour (in my case, I used organic flour, SPELT)
I prepared the starter as usual. I fed more than I need for a loaf of bread, because I always bake more. But for one loaf you will need 50 g of starter + 50 ml of water + 50 g of flour (or 1/2 cup)
In the morning, I proceed to make the dough. I take 100 g of starter, add drinking water (at room temperature), salt, and flour. Mix, enough to incorporate the flour, the dough will be non-sticky (at first) and quite easy to handle. I covered the dough with a towel and left it at room temperature for about an hour, after which I did a series of stretching and wrapping (don't miss this step, it's really quite important), I left the dough for another hour, then I also did a series of stretches and wraps. After that I left it for 4 hours at room temperature, untouched! After 4 hours, I formed the bread (P.S. the dough is very sticky! Use more flour, or grease your hands with oil, it's hard to handle!!!), I greased the pan with oil and put the bread in the pan, I put the pan in the refrigerator until the next morning. In the morning, I preheated the oven to 230 C/ 446 F, and put the bread to bake, without steam, without convection, without covering, for 45 minutes, until it became brown. The bread turned out delicious! Until it cools, the bread will seem moist, then after it cools it is delicious, and dry inside! A bread full of fiber, healthy and natural. Good luck, I hope with all my heart that yours will turn out more wonderful than mine!
Full video here 👉 100% wholemeal sourdough bread. Subti...
How to get a sourdough starter 👉 Sourdough starter, simple step-by-ste...
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100 g of starter, very active!
350 ml ( 1.48 cups) of drinking water (room temperature)
9 g (1 tsp) of salt
500 g (4 cups) of wholemeal flour (in my case, I used organic flour, SPELT)
I prepared the starter as usual. I fed more than I need for a loaf of bread, because I always bake more. But for one loaf you will need 50 g of starter + 50 ml of water + 50 g of flour (or 1/2 cup)
In the morning, I proceed to make the dough. I take 100 g of starter, add drinking water (at room temperature), salt, and flour. Mix, enough to incorporate the flour, the dough will be non-sticky (at first) and quite easy to handle. I covered the dough with a towel and left it at room temperature for about an hour, after which I did a series of stretching and wrapping (don't miss this step, it's really quite important), I left the dough for another hour, then I also did a series of stretches and wraps. After that I left it for 4 hours at room temperature, untouched! After 4 hours, I formed the bread (P.S. the dough is very sticky! Use more flour, or grease your hands with oil, it's hard to handle!!!), I greased the pan with oil and put the bread in the pan, I put the pan in the refrigerator until the next morning. In the morning, I preheated the oven to 230 C/ 446 F, and put the bread to bake, without steam, without convection, without covering, for 45 minutes, until it became brown. The bread turned out delicious! Until it cools, the bread will seem moist, then after it cools it is delicious, and dry inside! A bread full of fiber, healthy and natural. Good luck, I hope with all my heart that yours will turn out more wonderful than mine!
Full video here 👉 100% wholemeal sourdough bread. Subti...
How to get a sourdough starter 👉 Sourdough starter, simple step-by-ste...
Sourdough bread with white flour 👉 3 days of sourdough bread recipe! The...
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