20% Whole Wheat Sourdough – My Ideal Crumb!!!


20% Whole Wheat Sourdough – My Ideal Crumb!!! Submitted by _JC_ on March 21, 2021 – 12:47am. Sourdough Sunday! So pleased with this bake, my ideal crumb!!!   Recipe: 70g Whole Wheat Flour 280g Strong Bread Flour 270g Water 70g Starter(100% Hydration)) 7g Salt Mixed all ingredients in a mixer until gluten is developed, took about 10 minutes in total at medium to high speed Did 2 sets of stretch and folds with 30 minutes intervals. Proof/proved it 1 hour at room temperature and 3 hours @ 4°C-5°C(fridge)   Baked on steel plate with stainless steel bowl cover at 250°C for 20 minutes, uncovered for another 25 minutes @ 220°C
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