TARTINE WHOLE WHEAT SOURDOUGH BREAD
The Tartine Whole Wheat Sourdough Bread is another classic for me. It is the bread that I bake most often at home and one that I have been really proud to be able to produce consistently. In this video I'll show you my entire mixing and baking process for a boule and batard. The batard I made while this video was the best I've ever made at home. I've linked the Challenger Bread Pan below for reference.
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::INGREDIENTS::
OVERNIGHT LEAVEN BUILD
40g ACTIVE STARTER
200g WATER (76F)
100g AP FLOUR
100g WHOLE WHEAT FLOUR
Ripen on counter for 10-12 hours overnight
REFRESHMENT FEEDING
100g WATER (80F)
50g AP FLOUR
50g WHOLE WHEAT FLOUR
200g OVERNIGHT LEAVEN BUILD
Discard the remaining leaven build and feed and ongoing sourdough starter
Ripen this refreshment for 2 hours next to autolyse
FINAL DOUGH FORMULA
800g WATER (86F)
200g REFRESHMENT (young leaven)
300g AP FLOUR
700g WHOLE WHEAT FLOUR
20g SALT
0:00 Intro
1:32 Whole Wheat Rules
2:58 Mixing Overnight Leaven Build
4:11 Refreshment Feeding/Young Leaven
5:14 Mixing Autolyse
6:03 Final Mix
7:32 Folding and Bulk Ferment
8:42 Pre shape
9:49 Shaping Boule & Batard + Cold Rise
11:35 Time to Bake the Boule
12:59 Baking The Batard + Challenger Bread Pan
14:39 Cutting & Eating!
#tartine #tartinewholewheat #tartinesourdough
This video is not sponsored. The Challenger Bread Pan was sent to me without any obligation to review. My opinion is based on my own experience with the product which may not be the same for everyone. This video contains an affiliate link which will help support this channel. If you choose to use it to buy the bread pan, thank you in advance for your support. Happy baking!
Superfood Sourdough Bread Recipe With 100% Sprouted Whole Grain Flour | 5 Min Prep | No Stand Mixer
If you are looking for an Ezekiel bread recipe, you'll love this! For many people, sourdough is not only a tastier option but also a healthier one that’s easier to digest compared to normal bread. Today, I’m going to show you how to make an even healthier sourdough with 100% sprouted whole grain flour. I also like to pack this bread full of seeds for added vitamins, minerals, protein, and healthy fats. These added superfoods make this one of the most nutrient dense breads there is. And it’s super tasty…this bread is so hearty with a delightful nutty taste and has great texture with all those seeds. This recipe is insanely easy and vegan!
Recipe (1 loaf for 9 X 5 inch pan, **NOT 9 X 13 inch pan as stated in the video, sorry for the typo!!**)
500g sprouted whole grain flour - approximately 3 cups and 2 Tbs (I’m using spelt but whole wheat works well too! If you don’t have sprouted grain flour, you can use any whole grain flour.)
2 tsp himalayan pink salt
2 Tbs unfed starter from fridge
1 ¾ cups room temperature water
¼ cup each of sunflower seeds, pumpkin seeds, black sesame seeds, hemp seeds, and ground flaxseed
Bake at 400 deg F for 1 hour (first 40 minutes with cover on, last 20 minutes with cover off)
Other videos you might enjoy:
- How I made a starter from scratch with no discard:
- Easiest sourdough bread EVER:
- How I maintain my starter with no discard:
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Disclaimer: The content in this video and on this YouTube channel is not meant to diagnose, treat, cure, prevent, provide medical advice, or substitute for advice from a healthcare professional on any medical condition. Please consult your healthcare provider for any health related issues.
100% Whole Wheat Sourdough Bread
Learn How to Make Whole Wheat Sourdough Bread with my favorite recipe. Sourdough starter, raw honey, coconut oil, sea salt, and freshly ground wheat make up this simple and wholesome loaf.
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Simple Sourdough Bread: Step by Step ????????75% Hydration
This is a very basic sourdough bread: 500 g flour, 375 g water, 100 g starter, and 11 g salt. It follows the same process/formula as my Whole Wheat-ish Sourdough Bread recipe. This one makes a slightly larger loaf and calls for all-purpose flour or bread flour (no whole wheat, though you certainly could add some if you wish).
At the end of the video, I should you the crumb of two different loaves, one that underwent a 6-hour fridge proof, and one that underwent a 24-hour fridge proof.
A longer, cold proof is the key for a lighter, airier crumb.
Update: In the video, I end the bulk fermentation when the dough has doubled in volume. More recently, I have been ending the bulk fermentation when the dough has increased by 50% in volume. If you've had success with letting the dough double, continue to do so. I am finding I actually get even better oven spring, when I shorten the bulk fermentation and don't let the dough grow so high.
Find the full recipe here:
--⏱️Timestamps⏱️---
0:00 Combining the water, sourdough starter, salt, and flour.
0:26 Mixing the dough.
0:43 Transfering the dough to a straight-sided container.
0:51 First set of stretches and folds.
1:10 Second set of stretches and folds.
1:16 Third set of stretches and folds.
1:22 Fourth and final set of stretches and folds.
1:41 Dough left alone to rise.
1:51 Dough doubled in volume.
2:00 Preshape + Bench Rest.
2:29 Preparing the banneton with a flour sack towel and rice flour.
2:41 Final shape.
3:07 Transferring sourdough to prepared banneton and then fridge.
3:26 Scoring a sourdough boule after a 6-hour cold proof.
3:49 Transferring sourdough to preheated Dutch oven.
4:20 Removing baked loaf of sourdough from the oven.
4:23 Cutting the sourdough boule (6-hour cold proof).
4:35 Cutting the sourdough boule (24-hour cold proof)
How to Make An Excellent Whole Wheat Sourdough Bread (50/50), Simplicity at It's BEST
No time to stretch and fold? Need an easy whole wheat sourdough loaf that can fit in with a busy schedule? Then this is the recipe for you!
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Baking schedule:
Day 1:
14:00 - Feed starter (temp 18c / 65f)
22:00 - Mix dough & ferment overnight (temp drops to around 10c / 50f)
Day 2:
08:00 - Shape, place in banneton (kitchen temp 12c / 54f)
09.30 - 10.00 Bake
You can switch this schedule up to fit into your routine. You could also use the fridge to “pause” the process if needed. Remember that your climate / temperature in the house will affect the proofing times too (see notes below).
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Recipe:
Starter 145g
Water 300g
Whole wheat flour 220g
Strong white flour 220g (my flour has a protein content of 13,2%)
Sea salt 14g
Make sure your starter has been fed and is active and ready to use. My starter is maintained at 100% hydration.
Dissolve the salt in the water and add the starter. Mix in the flours. Give everything a good mix with a spoon and then your fingers.
The Starter will still be visible (as it was fed with white flour), don’t worry, cover the dough and leave it to sit for half and hour, covered, at room temperature. Then tip the dough out onto the work surface and give it a bit of muscle. After a couple of minutes the dough will be well mixed. Pop it into a bowl, cover and leave to ferment. Check my baking schedule above, and see my notes below on time.
After the bulk ferment gently tip the dough out onto the work surface and shape into a loose ball. Be gentle with the dough. A light touch will also stop the dough becoming super sticky.
Flour the top of the ball and flip it over. Roll into a sausage shape and seal the dough down as you go. Flour the top of the dough and gently transfer to a floured basket.
Cover the dough and leave to proof. Check my baking schedule above. The dough is ready when it feels springy and full of gas. This takes a bit of getting used to, but with a bit of practice you’ll get it.
When the dough has proofed, flour the top of the dough (which is about to become the bottom of the dough). Carefully turn the dough out on to your peel. Brush off excess flour and transfer to the oven.
My oven has been pre-heated to 220c with a baking steel inside on the lower shelf. The oven is set to bake mode with top and bottom heat but NO fan.
I invert a large lightweight casserole over the top. I mist the inside with water first. I bake with the casserole inverted over the dough for the first 20 minutes and then finish off at the same temp for the final 20 minutes.
Of course you can follow your own process of baking.
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Hydration
Not all flour is created equal and will absorb water at different rates. Therefore you may find your dough is a little dryer than mine, or it could be slightly wetter. Therefore you may need to tweak the water content slightly depending on your flour.
Flours
Choosing flour with higher protein contents make these “hands off” loaves easy. The higher protein content and the fermentation period will provide enough strength to the dough.
Temperature / climate
I’ve given my schedule above but please note that the time your starter and dough takes to ferment will be dependant on the climate / temperature of your kitchen. You’ll need to play around with times and experiment. When it gets really hot here in summer 35c+ I use a really big cooler box with one freezer block in it to slow down my fermentations. I find that fermenting in the fridge stalls the process too much, in some cases brining it to a halt.
I hope my video helps. If you have any questions let me know.
Happy baking and let me know how you get on.
Cheers
Philip