Sourdough Whole Wheat Bread Recipes

Steps:

• Measure the culture into bread machine pan.
• Add remaining ingredients, with flour being last.
• Set machine for dough cycle and start.
• At end of cycle, remove dough from machine and shape into desired loaf.
• Cover and let rise in warm place until doubled--this can take as little as 1 hour or several hours, depending on what type of starter you use and how active it is.
• Top of loaf can be slashed at this stage, if desired.
• Uncover and bake at 375 degrees for 30 to 40 minutes, or until done.
• Remove from baking pan and cool on wire rack.
• NOTE: I don't let my dough rise in the dough cycle; I just remove it after the kneading is completed and shape my loaf, then let loaf rise.

Steps:

• Combine all of the ingredients, mixing until a shaggy dough forms.
• Let the dough rest, covered, for 20 minutes, then knead until fairly smooth and slightly sticky.
• Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 minutes.
• Gently fold the dough over a few times on a lightly floured work surface.
• FOR SANDWICH STYLE LOAF:.
• Shape it into an 8" log, and place it in a 9" x 5" loaf pan.
• Cover the loaf and let it rise until it's crowned 1" over the rim of the pan, about 60 to 90 minutes.
• Towards the end of the rising time, preheat the oven to 350°F.
• Bake the bread for 40 to 45 minutes, or until the loaf is golden brown and a digital thermometer inserted into the center registers 205°F to 210°F.
• Remove the bread from the oven, let it sit in the pan for 5 minutes, then turn it out onto a rack to cool.
• FOR ARTISAN STYLE LOAF:.
• Shape the dough into a rough oval and gently wrap it in a clean, floured dishtowel. Allow to rise about 60-90 minutes.
• After about 60 minutes place a flat aluminum baking tray, baking stone or large seasoned cast iron skillet in the oven. Pre-heat the oven to 450F and continue preheating the baking surface for 20 minutes or so.
• Dust the hot baking sheet/stone with cornmeal. Then carefully roll the risen dough out of the towel and onto the baking sheet/stone.
• Bake at 450 for ~15 minutes, then lower temp to 400 and bake another 15 minutes or until temperature inside the loaf measures ~ 200 degrees F.
• 16. Enjoy.

Steps:

• Levain Build 1 (overnight)
• Mix the ingredients for the first levain, cover, and let ferment until it has stopped expanding or has even fallen. This may take 8-12 hours.
• Levain Build 2 (in the morning)
• Mix the ingredients for second levain, cover, and let ferment until it has stopped expanding or has even fallen. This may take 2-4 hours.
• Mash and Saccarification (in the morning)
• Combine the grain addition e.g. cornmeal with boiling water. Mix thoroughly and aim for a mash temp of 158-194F.
• Let the mash cool to about 150F and then add the diastatic barley malt powder or whole grain rye flour to the mash, mixing thoroughly. The act of mixing will bring the mash to the desired 145-149F temperature.
• Hold the mash at this temperature range for 3-6 hours. You can do this by pre-warming a Thermos with boiling water and putting the mash in the Thermos. You can also use the proofing setting on an oven or a proofing box, or even make a hot water bath for your mash jar.
• At this point the levain and the mash can be refrigerated for up to several days if desired. You can also refrigerate them just until the evening, and then mix them together for the preferment overnight at room temperature.
• Preferment (afternoon-to-evening)
• Combine the levain and the mash, and let ferment for 6-8 hours until bubbly and no longer expanding.
• Final Dough (evening)
• In a large bowl or straight-walled container, mix together the preferment and the final dough ingredients.
• With mixing as minute 0:00, stretch and fold the dough at minutes :10, :20, :30, :45, and :60. Adjust the hydration at the third stretch and fold if needed.
• Once the stretching and folding is complete, the dough will expand quickly and can be shaped at about 50% expansion, usually 2 hours after mixing.
• Scrape the dough out of your bowl or bucket, press it into a rectangle with a set of sides narrower than the your loaf pan. This recipe is scaled for a 9x4x4 Pullman pan but a medium USA pan will work too.
• Roll up the dough into a tube, coat the top with seeds if you want, and place it in a greased loaf pan.
• Cover and let the dough proof for about an hour or until it has climbed 2-3 cm up the side of the pan.
• Preheat the oven to 450F during this time.
• Baking (late evening)
• Preheat the oven to 450F then lower the temperature to 350F and put your covered loaf pan in the oven. (Use the Pullman pan lid, foil, or even a baking sheet.)
• Bake covered for 20 minutes, then remove the cover and bake for an additional 20-25 minutes.
• The internal temperature should be at least 205F.
• Let the bread cool for a couple of hours before slicing. If your bread has a significant amount of rye flour (more than 50% of the total flour), let it cool for about 24 hours.