100% home milled whole grain sourdough (first attempt)

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ifs201 on 15 Sep 2020 at 06:24

I try to keep my loaves around the 50% whole grain level for health reasons and decided I should just bite the bullet and go for 100% this time.

Ingredients:

  • 350g home milled hard red winter wheat (Redeemer)
  • 75g home milled spelt
  • 85g starter at 100% hydration (my starter did contain some KABF so technically the loaf is more like 95% whole grain)
  • 360g water
  • 10g salt

 

Process:

  • Mill grain 
  • Sift out biggest pieces of bran and soak in hot water to reincorporate later (only got about 20g of bran since I don't have a real sifter) 
  • 2-stage levain build
  • 3 hour autolyse
  • Added starter and soaked bran to autolyse at 4:45pm followed by 5 min Rubaud method 
  • After 30 minutes add salt followed by 6 min Rubaud method 
  • After 15 minutes do 2 more min Rubaud method
  • fold on counter
  • laminate 30 min after fold
  • let dough rest for 1 hour
  • coil fold, wait 30 min, coil fold again (I had planned on 3x coil fold, but when I went to perform the 3rd I decided the dough was at risk of overproofing at the 3h 45min mark with room temp around 77)
  • Shape and proof in fridge for 7-8 hours
  • Bake in DO for 22 min at 500 and then with lid off for 21 min at 475 

 

I'm really happy with how this came out. I'm going to try and make a few more to learn and build my confidence.

Wow Ilene, the crumb and oven spring are outstanding especially since it is 100% whole grain.  That is incredible, you must be so pleased.

Benny

I buy grains from the organizers of the greenmarket system in NYC and their pricing system really rewards buying in bulk (roughly $5/lb for 1lb, $3.33/lb if you buy 3 lbs, or $1/lb if you buy 25 lbs). Of course this means that I buy 25lbs! I just ordered a 25lb sack of organic rye berries so I need to improve my 100% whole grain skills! 

Well done! That's an impressive bake! Will give this a try in the winter!!

 

 very nice whole grain loaf. It’s quite different than the half whole grain loaves, i find. Softer,  grassier ( in a good way). I use an all rye starter for my ww breads and find the spelt-rye combo especially pleasing. If you keep them ( the spelt +rye) at or below 25% of the grain, it handles pretty much like hard wheat.