Whole-Wheat Sourdough Bread (adaptation)
Whole-Wheat Sourdough Bread (adaptation)
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  • cook: 0 hr
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  • Summary

    Directions: Step 1 To prepare levain: Combine 4 oz. starter, 1/4 cup water, 3 T plus 1/2 tsp all-purpose flour and 3 T plus 1/2 tsp whole-wheat flour in a medium bowl. Cover loosely and let stand in a warm spot until bubbly and doubled in size, 4 to 6 hours. Step 2 To prepare dough: Combine 3 1/3 cups plus 1 tablespoon all-purpose flour and 2 1/4 cups whole-wheat flour in the bowl of a stand mixer fitted with a dough hook. Set to the lowest speed and slowly add 2 3/4 cups plus 2 tablespoons warm water. Mix on low speed until the flour is moist, about 20 to 30 seconds, being careful not to overmix. Cover the mixing bowl and let stand for 20 minutes to allow the water to completely hydrate the flour before mixing the final dough. Step 3 Remove the mixing bowl cover and turn the mixer on low. Add salt, then spoon in the levain (from Step 1) and mix until combined, about 2 minutes. Step 4 Transfer the dough to a 10- to-12-quart plastic food-storage container. Reach under one end of the dough, pull up a handful until there is resistance, then stretch it back over the top of the dough mass and drop. Turn the container a quarter turn and repeat the fold. Repeat two more times for a total of 4 folds. Cover and let stand for 30 minutes. Repeat the folding procedure 4 more times, every 20 minutes, to build the gluten and strengthen the dough. Cover and let stand until doubled in size, 6 to 12 hours. Step 5 Liberally flour the inside of two medium bowls or proofing baskets. Step 6 Turn the dough out onto a floured surface, sprinkle flour on top and split it in half. With floured hands, roll each half into a ball. Place the dough balls into the prepared bowls or baskets. Cover with a clean kitchen towel and let rise until the dough is puffy, 2 to 4 hours. To test, press gently with a floured finger. If the depression springs back to the original shape in a few seconds, allow the dough to proof longer. If it doesn't spring back, it is ready to bake.

    Ingredients

    • Levain
    • 1/4 cup whole-wheat sourdough starter (2 oz.)
    • 1/4 cup water
    • 3 T plus 1/2 tsp all-purpose flour (1 ounces)
    • 3 T plus 1/2 tsp whole-wheat flour (1 ounces)
    • Dough
    • 1 1/2 cups plus 3 T plus 1/2 tsp all-purpose flour (9.5 oz.), plus more for dusting
    • 1 1/8 cups whole-wheat flour (6 ounces)
    • 1 cups plus 3 tablespoons warm water (85-90 degrees F)
    • 1/2 tablespoon salt

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 327 % Daily Value *
    • Total Fat: 2 g 3.08%
    • Saturated Fat: 0 g 2.18%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 1772 mg 73.83%
    • Calcium: 33 mg 3.28%
    • Potassium: 259 mg 7.39%
    • Magnesium: 0 mg 0%
    • Iron: 5 mg 25.44%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 61 g %
    • Dietary Fiber: 12 g 49.64%
    • Sugar: 1 g
    • Protein: 16 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0%
    • Vitamin C 0%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch4
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total5 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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