Skip to content

Whole wheat

Ingredient Leaven Autolyse Dough Final Final (%)
White Wheat Flour 375 g 375 g 75 %
Whole Wheat Flour 125 g 125 g 25 %
Wheat Starter 25 g 25 g 2.5 %
Water 75 g 205 g 50 g 330 g 66 %
Salt 8 g 8 g 1.6 %
  1. Leaven. Mix starter, flours, and water until just incorporated. Seal, and rest at room temperature for 12-24 hours.
  2. Autolyse. Blend the flours until homogenous. Add water, and mix until just incorporated. Cover and rest 30 minutes.
  3. Mix. Add salt and leaven to the autolysed dough, and mix by hand using the pincer method. The temperature after mixing should be 25ºC-26ºC (77ºF-78ºF).
  4. Bulk fermentation. Rest 1h 30m. Fold three or four times. Rest an additional 3h 30m until the dough is 2.5x its original volume.
  5. Shape into a medium-tight ball. Arrange seam side down for proofing.
  6. Cold fermentation (optional). Rest 12-14 hours (overnight) in the refrigerator in a sealed container.
  7. Preheat oven to 250ºC (482ºF).
  8. Preheat dutch oven with its lid at least 45 minutes.
  9. Bake 35 minutes covered. Remove lid, and continue baking 20 minutes until dark brown all around the loaf.
  10. Cool loaf at room temperature at least 20 minutes.

  1. Mann, Floyd, Jeff Miller, David Snyder, and Eric Hanner. "25 percent whole wheat bread." The Fresh Loaf. 24 June 2011. ↩