Sour Dough Bread (20% Wholemeal flour & Knead)
I had recently bought wholemeal flour at the baking shop and wanted to incorporate it into the recipe I had originally used for 100% bread flour and 100% AP flour.
Wholemeal flour is different compared to bread flour. It has less gluten compared to bread flour and contains bran. The bran in whole wheat is like razor that cuts through gluten.
If I increase whole meal, there will be a decrease in the volume. But… I like open crumb bread with lots of ‘holes’
So I tried sifting out the bran and adding it before bulk fermentation this time since I am kneading it. I suppose if I use the fold technique I can add it in together. And I opted for 20% of wholemeal this time around.
Thirsty
The bran is also more ‘thirsty’ as it absorbs more water so I increased hydration by 1%.
During the bulk fermentation phase, it had only risen 80% which is similar to the recipe I used for AP flour. However during the proving phase, it ‘caught up’ and I was quite happy with the ‘rise’. Surprisingly the fermentation duration was similar with 100% bread flour sough dough bread.
20% Wholemeal sour dough bread Recipe
Ingredients
300g bread flour
100g wholemeal flour
170g 100% sour dough starter (mixture of AP flour and bread flour)
235ml Water
Baker’s Percentage
| Bread Flour | 300g + 85g | 79% |
| Wholemeal Flour | 100g | 21% |
| Hydration | 235g+85g | 66% |
| Starter (100%) | 170g | 35% |
Day 1
1800 Sour Dough Starter taken out of the fridge. Feed with AP flour.
Day 2
0940 Feed Sour Dough Starter bread flour.
1150 Sour Dough Starter double, pass float test.
1155 Sift wholemeal, leave aside coarse bran. (Bran was about 15g) Mix ingredients.
1200 Knead until pass windowpane test
1235 Add bran. Bulk fermentation starts.
1525 Shape
1530 Prove
1745 Preheat oven
1805 Score
1810 Bake & Pour water into pan
1840 Cool bread
I still need to work on shaping the dough. It tasted soft and sweet. and slightly sour.
I froze more than half of the boule so that I could eat it slowly. Just put it into the toaster oven for tea or lunch.
