So, here is the information I found helpful when putting together my
100% Whole Wheat Sourdough Bread.
To be ready to start the recipe
you need to have a healthy sourdough starter.
If you have a healthy starter here are the 3 rules to maintain it:
1.
It must be feed no less than twice a day to keep its
vitality (if it is at room temperature)
2.
Each feeding should be enough for it to double its size.
3.
Each feeding should be equal amouts of water and flour by
weight. (2 parts water to 3 parts flour by volume)
*****If your starter was in the
fridge you should take it out and give it at least one feeding
the night before Day 1 to make sure it’s very active.******
(This information is taken from: http://www.sourdoughhome.com/)
THE RECIPE:
- About 4 cups whole wheat flour
- ½ cup very active starter
- ¼ tsp. Sea salt
- 25 g (2 Tbsp.) lard or butter
- Water
(65 g = ½ cup of flour)
(65
g = little less than 1/3 c. water)
(The recipe is taken from: http://www.rejoiceinlife.com/recipes/sourdoughSlow.php)
Day 1 (Making the Sponge)
9:00 am (First feed)
In a large mixing bowl, mix 65 g whole wheat flour
and 65 g of water with ½ cup of your active starter. Cover the bowl and leave
in a warm place for 4-5 hours.
1:00 pm (Second feed)
Add another 65 g each of flour and water to the
bowl. Stir and cover.
4:00 pm (Third feed)
Add another 65 g each of flour and water to the
bowl. Stir and cover.
7:00 pm (final additions)
Dissolve ¼ tsp of sea salt in ½ cup of water and add
it to the sponge, then mix in the melted fat. Then add 325 g (2 ½ cups) of
flour. Add a little cold water at a time to form a wet dough. You want the
dough to just stick to your hands and countertop. The wetter the better. Knead
for about 5 minutes. Drizzle a little olive oil in a glass bowl, cover with
plastic and put into the fridge for 12-72 hours. This is the slow
fermentation step that breaks down anti-nutrients including some gluten.
Day 2 (Baking Day)
9:00 am (Rising Time)
Take dough out of fridge (It should have doubled in
size.)
Dump onto counter and let warm for a few minutes. Knead
for a few minutes, adding water if necessary.
Shape dough and put into greased baking pan (I like
pampered chef stoneware greased with coconut oil)
Cover with plastic and leave in warm place until double
in size (3 ½ to 4 hours).
1:00 pm (Baking time)
Bake at 350 for about 45 minutes. If you have a baking
stone put it in the oven as you preheat it and add a metal bowl of hot water to
the bottom of the oven.
Bread should read about 180-190 degrees inside when
done. Cool on wire rack.
Important:
“A warm place” means warmer than a normal house at
room temp. I set mine inside the oven with the light on. It is 82 in there and
that seems to work perfectly.
