50% Whole Wheat Sourdough - Easy, No Fuss Method

I've been having a lot of trouble getting  whole-wheat grain lately as I'm sure a lot   of you have as well and in an act of desperation  the other week I put some plain flour from the   supermarket because my grain stock was getting low  and I really want to make my whole wheat breads   but just what they're going to last and I couldn't  find any more online so I bought some plain flour   and I've been mixing it with my whole-grain flour  which I've been milling at home just to make my   grains last a bit longer anyway these 50% loads  have been turning out really really well and in   my usual style I'm just doing an easy method so  I thought it was worthwhile sharing with you all   today I hope you enjoyed it here we go so I start  off this recipe in the morning and I just start   by mixing my flowers I've got 250 grams of plain  flour that's about 1 and 3/4 of a cup and I've got   250 grams of whole wheat flour which is just under  2 metric cups then I add my salt I just add my   salt straight to the flour I'm using about 8 grams  you could use a bit more if you wanted to that's   about 1 and 1/2 metric teaspoons then I just  mix the salt into the flours really thoroughly   this is important because you're not going to  do a lot of kneading or mixing of this dough   so mix that salt in really well and then make a  well in the center of the flour that just makes   it easier to mix in the water and the starter so  I'm using a scale for this but I give the volume   measurements as well so I use use 416 grams of  water that's about one and two-thirds of a metric   cup and it's an 85% hydration recipe then I add  my starter this is just like three Dale's data   from the fridge I'm using 120 grams of whole wheat  salad Ostara which is about half a cup as long as   your starters being fed in the last few days and  you've kept it in the fridge it will be strong   enough to make a loaf of bread like this so just  loosen up the starsha in the water mix that around   and then just slowly incorporate more flour into  the mix and mix quite vigorously as you do this   because you really want that starter to be really  well broken up and incorporated into your flour   this is especially important if we're using our  bread flour or an all-purpose flour starter it   will be more glutinous and harder to break up so  you lift and mix it really well if you're using   a whole wheat flour starter like I am it'll break  up a bit easier then I just get my trusty spatula   and I just kind of fold the dough around a little  bit just to pick up any dry bits of flour from the   bottom and the sides and that's it that's all the  mixing there is so you cover your dough just use   a plate if you've got nice fancy cover like Oh  to plate is fine and then before I do anything   else I feed my starter I feed it with 665 grams  each of flour and water that's about half a cup   of flour and a third of a cup of water so I do  this just after I've mixed my bread and then   I let my starter kind of ferment during the day  along side the bread and then I'll put it back in   the fridge for next time so mixture started really  vigorously as well you want to make sure that you   get a little bit of solder that was left in the  bottom of the jar you want to make sure that gets   really well mixed in then you know this step is  optional but I like to scrape down the sides of my   starter jar as well it just keeps everything nice  and clean and prevents any mold growth or anything   like that on the sides of your jar so there's my  starter done so here's my bread again I'm just   gonna set the timer now for thirty minutes so  I'm going to do stretching folds on this dough   throughout the day every 30 minutes this is the  first fold I just wet my hand first and just kind   of pick up the dough and fold it in on itself  you can see it's really sort of sloppy and wet   dough at this point if you want you can use less  water than I did I just have a bit of a bit of a   habit of using lots of water in my days but please  feel free to use less water than I did so yeah it   slowly comes together you'll see throughout the  day just give it a few folds it's really sticky   at this point you're just wanting to slowly start  to bring it together and cover it up and leave it   for another half an hour you don't have to fold  this every half an hour either just you know do   it a few times throughout the day and you'll still  get a really good loaf of bread this is the second   fold just doing the same thing again you can see  already that the texture is smoother and the dough   is sort of gaining a bit more strength and coming  together a bit sometimes I make a bread like this   and I might only do a couple of folds throughout  the bog ferment it's really up to you I'm just   trying to get the ideal structure within my skill  level this dough so I did lots of folds but you   don't have to do as many as this fourth fold you  can see the dose starting to get yeah a lot more   sort of silky and smooth and when you're folding  just fold until you feel the dough resist if you   really don't want to tear the dough you just  want to get you know to pull it up and stretch   it and pull it down but once you start to feel it  resistant you're starting to tear stop don't don't   go any further than you need to this is 1:30 p.m.  now this is a sixth fold you can see that this   dough is starting to get some really good air in  it it's starting to really ferment and get a bit   gassy if you wanted to do an overnight final proof  you could shape it at this point but I am doing   this all in one day so I keep going up a bit of  background noise there sorry about the lawnmower   - so that's the seventh fold I think at 2:30 the  dough is definitely gassy and my start is ready to   go back in the fridge now 3:30 p.m. yep that dough  is ready to shape I probably could have shaped it   at the last fold but I left it a bit longer as  I said if you're going to bake it all in the one   day then you can stretch out that bulk form into  a little bit but if you want to put your bread in   the fridge and do the final proof in the fridge  then shorten up that bowl ferment a little bit   definitely don't let it go this far or it's very  slack and well fermented dough this is the first   shaping so I just want to fold it in on itself and  you just want to pull a little bit of tension into   it but be very careful here you don't want to tear  this dough it's quite delicate so just give it   some tension and cover it up again and then leave  it for probably about 15-20 minutes or so for the   final shaping just so that it can relax a little  bit and then you you firm it up again in the   final shaping so I'm just using an old tea towel  cloth tea towel with some brown rice flour on it   that's going to be my basket liner this is just  a funny plastic basket that I got from a cheapy   shop I really like the shape of these long low  so I use it quite a lot and you can see I don't   use any flour either I just used a little bit of  water when I'm shaping my dough's and handling my   dough's so to shape you just pretty much do the  same thing I'm just doing like a letter fold just   fold it in on itself press down those seams gently  and then I just kind of roll it up but being very   gentle kind of want to roll it up and add some  tension press those seams a little bit but really   really gentle you do not want to tear that outer  surface of the dough you want to keep that intact and pop it in your basket or whatever you're using  you could use the parchment paper you can use all   sorts of things to proof your bread in and I just  do a last-minute little stitching here I did tear   the dough a little bit you're probably best to let  it rest for 5 minutes before you do this but I did   it straight away you can see I've got a little  bit of tearing there but that's alright you're   just kind of wanting to add a little bit more  tension in the dough I'm not an expert in this   I just gonna do it the best way that I can and  I'm really happy with the results I don't think   you know we don't all have to be great bakers  to make a pretty decent loaf of bread so once   that's done put a little bit more flour on the  top fold it up and cover it just with a layered   over tea towel so the final proof for this dough  is 50 minutes but the proofing time will depend   on your dough sometimes it will be longer and  other times shorter the main factors are the   overall level of fermentation of your dough  and the ambient temperature when you're about   20 minutes out from baking your bread pre-heat  your oven and a baking pot if you're using 1 to   220 degrees Celsius for at least 20 minutes before  you bake my dough is ready to bake now it passes   the the jiggle test just do a little bit of a  jiggle that's just one way I kind of look out   to see if my dough is proofed but it's visibly  larger as well you know that it's ready to bake   when it's gained some size and it's looking a bit  wobbly I just use my little razor blade here I'm   just doing very shallow scores on this bread  I don't want it to spread out too much it is   probably a bit over proofed so I'm just being  very cautious on the scoring nice and shallow   cuts cover it up I've got my preheated roaster  there and I bake this loaf for one hour at 220   Celsius or 428 Fahrenheit I didn't uncover the  bread at all during the bake because that black   roaster that I use it this loaf such a good  crust even without uncovering it and here's   the final bread it's beautiful and crusty I just  love the crispness of that crust so delicious   he's got a lovely golden color as well and it  smells divine it's just beautiful I'm really   really pleased with that hey folks here's the  bread it's the next day I'm so happy with this   loaf it turned out just beautiful it's still  pretty crusty because we're having pretty dry   weather here at the moment so that does him to  help the crust last quite long it was a really   crispy beautiful crust last night but I wanted to  save it for the morning and film it out here we've   been having such gorgeous autumn weather here  in Brisbane so without further ado let's cut it well there it is I'm really happy with  this life I hope you enjoyed the video   it's a fairly straightforward method to make a  50 percent whole wheat sourdough loaf there's no   auto lease there's nothing really fancy just  a few stretching folds and getting trying to   get the fermentation and the proofing just  right that's the real trick it could have   been shaped maybe a little bit better I'm not  an expert Baker it's not expert in shaping by   any means so you know I just kind of throw  them together the best that I can but I've   got pretty good results but I hope it inspires  you to try out the recipe please let me know   if you've got any questions or comments as usual  and thanks everyone see you in the next video bye

Channel: Elly's Everyday Soap Making

Views: 70,427

Rating: 4.9695354 out of 5

Keywords: easy sourdough, ellie sourdough, AP flour sourdough, plain flour sourdough, elly sourdough, no fuss sourdough, no fuss bread recipe, no fuss no muss sourdough, easy sourdough bread

Id: XTHj3E2xlKI

Length: 12min 47sec (767 seconds)

Published: Fri May 08 2020