Making Wheat Flour Sourdough tips:
Fermentation Time: Whole wheat sourdough may ferment faster due to the increased nutrient content for the yeast. Keep an eye on dough rise and adjust proofing times accordingly.
Hydration Level: Whole wheat flour absorbs more water than regular flour, “autolyse” needs to be extended to give the dough ample time to hydrate.
Bulk Fermentation: Be patient during bulk fermentation, as whole wheat dough may require slightly different times and conditions. Watch for visual cues instead of strictly following a clock.
Ingredients:
470 grams / 3 ¾ cups wheat flour
350 grams / 1 ½ cups water
100 grams / ½ cup active starter
9 grams / 1 ¾ teaspoon salt
Steps:
Combine water, active starter, salt and wheat flour in a large bowl and mix with KiiZys’s wooden spatula for 5 minutes.
Cover with KiiZY’s damp towel and allow to rest for the water to hydrate the flour. Returning to the bowl after 60-90 minutes to work the dough into a rough ball.
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Stretch and Folds – Bulk Rise
Perform the first set of stretching and folding. Repeat the same process 3-4 times every 30-60 minutes.
Bulk Fermentation
Cover with damp towel again and allow the dough to bulk ferment in warm room until doubled. Alternatively, chill the whole bowl overnight in the fridge to slow down bulk fermentation.
Shaping
Shape the dough into a loose ball using the bench scraper. Cover and rest for 30 minutes.
After resting, shape into balls and place seam side up in proofing vessels; or place seam side down on a bread loaf pan.
Baking
If using a dutch oven, place it in the oven and preheat to 500 degrees for 30 minutes.
Remove the dough from the proofing vessels, place the dough on parchment paper and score with a knife or razor. Place the parchment paper and dough into the Dutch oven.
If bread loaf pan is used, cover the pan with a same size loaf pan and place both pans inside oven.
Bake for 20 minutes with the lid / cover on and another 20 minutes with the lid off.
Allow to cool completely for at least one hour before slicing.
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