TARTINE WHOLE WHEAT SOURDOUGH BREAD

hey what's up whole wheat sourdough bread is the loaf that i make at home for myself most often specifically the whole wheat bread in tartine bread that's right we're gonna be baking straight out of daddy chad's gospel yet again i'm gonna be getting into all the details on how to work with whole grains and sourdough baking it's going to be a blast so that sounds like fun stick around let's get started okay so in full transparency i'm going to be talking for a minute at the beginning of this thing because i want to lay out some caveats and some whole grain baking rules if you're here just for process and you want to get into the meat and potatoes that's a time stamp right there feel free to click ahead the first caveat i want to lay out here is that this is not a beginner sourdough bread recipe if you've never made bread before or you've never made sourdough before this is definitely not the best place to start i'll link below to some videos i've made in the past to lay out the process a little bit more clearly start to finish the second caveat that i want to mention here is that you need an active working sourdough starter that's rising and falling predictably on the daily preferably you're feeding it twice a day and it's in good baking shape if you haven't made a sourdough starter i will definitely reference you to the book itself and the gospel of the chad dog because he lays it out really clearly and all the sourdough starters that i've ever made have followed that process if you guys want a visual on how to make a sourdough starter let me know in the comments down below if enough of you guys want to see that i will strongly consider making a video okay so when it comes to whole grain baking there's a lot of things that we need to consider but i'm just going to talk to the top three factors that i think you guys should know about to be successful the first one is hydration in general all whole grain flowers are thirsty whole wheat flour is a lot more absorbent than sifted white flour so we're going to be using a bunch more water today we're using the formula from the book almost to the letter which is about 80 percent hydration overall but the general rule is that more water in the dough gives us more extensibility and more extensibility means a more beautiful open crumb the second factor that we need to consider here is auto leaves and when it comes to whole grain flours we need a really long one it just takes longer for that flour to become fully hydrated and when you don't do a long autolease you kind of end up with some snappy tight breads that don't give you a super open crumb the book calls for a 40 minute auto lease but today we're gonna be pushing that out to two hours and i'm gonna be getting to why in just a minute and it's really the only way we're deviating from the recipe at all the third factor we need to consider is temperature we need to be using slightly cooler water to curb the excessive fermentation from a whole grain flour there's a lot of food in there for the yeast and bacteria in our sourdough starter to feed on and things get a little crazy they get a little fast and the bread can kind of get away from you if you mix it at the normal temperatures that we would do for like a country sourdough so we're gonna be rolling it off by like five or six degrees and hopefully that's enough to get the bread back within our control now we gotta get into mixing this dough so we're gonna get started by mixing what i call the overnight leaven build the feeding of this starter is going to happen at about 10 p.m the night before we want to mix our final dough to mix this you need 40 grams of active starter to that 40 grams of starter we're gonna add 200 grams of room temperature water and 100 grams each of all purpose flour and whole wheat flour all we're doing here is just stirring up to combine and then throwing a lid on it and letting it ripen on the countertop overnight the next morning our starter is sweet smelling and has that slight hint of acid in there as well you can see here that it's active and bubbly and when we throw a little bit of this starter into some water it easily floats in the book this is called the float test and it's a really good indicator that you have a ripe leaven that's ready to rip so now we're at our first crossroads we have an active leaven on our countertop that we can bake with right now if we want to and most traditional sourdough recipes take that and put it right into the dough and in fact the basic country loaf in this book puts that leaven right into the dough and that's when you mix the auto leaves but traditionally in a bakery you keep the starter and the mix of the auto lease separately so you're not actually fermenting the dough while it's hydrating when i was really getting into baking with whole grains i ran into this problem which is i have a ripe fully ready to go starter on the counter but i also need to auto leave for two hours and if i let that auto lease go for two hours then my starter is going to get over ripe and it's not really going to be a great engine for my bread so i kind of dug back into the book went into the internet a little bit to try and find a solution what's the best way to have a really active starter but also get that super long auto lease i happen to find in plain sight in this book what chad calls a refreshment feeding basically you're going to take that starter that we just ripened overnight give it some fresh water and some fresh flour as food and let that kind of ripen again while the bread's doing its auto leaves this is referred to as a young lemon it's very sweet not so much on the sour side and when you mix it with the dough after that two hours it's very active and it's totally ready to party so to do this refreshment feeding on our starter and to give us that young leaven we're gonna mix a hundred grams of 80 degree water 50 grams each of all purpose flour and whole wheat flour and 200 grams of what i call the overnight 11 build all we need to do here is just stir that up to combine pop a lid on it and set it aside so to mix the auto leaves for a high percentage whole wheat dough like this one we need slightly cooler water like i mentioned the water i've got here is about 86 degrees that's quite a bit colder than i would normally use to make a country sourdough but i'm looking for a dough temp that's at about 76 and starting at 86 is going to give us what we need so to mix this autolease we're going to grab a medium stainless steel bowl and into that we're going to measure 800 grams of our water to that i'm going to add 300 grams of all-purpose flour and 700 grams of a whole wheat flour grab a sturdy metal spoon and stir everything to combine all we're looking to do at this point is hydrate the flour we also want to eliminate any clumps that we might see once we get to the point where maybe we can't do any more with the spoon we're gonna wet our hand and we're gonna continue to mix this for 15 to 20 more seconds just to make sure we get those clumps out when things are combined we're going to wrap the bowl with plastic wrap and we're going to set a two hour timer after those two hours the refreshment we built is right on the cusp of too young and just hitting perfect ripeness for me this is exactly where we want it to be it smells sweet it's yeasty and it has very little acidity so at this point we're gonna move into the final mix this is where we actually start fermenting the dough so grab the autolease mixture and into that we're going to add 200 grams of our refreshment what's left in the container here needs to be partially discarded actually mostly discarded you probably want to get rid of 80 of what's in there and continue to feed the remaining 20 as your ongoing sourdough starter on top of that refreshment we're gonna add 20 grams oopsie doopsy knock the camera dude that's 20 grams of salt that i just added there to mix everything together here we're gonna wet our hand generously to avoid stickage and then we're going to begin a squeeze and rotate move i like this method because it almost perfectly replicates the slow methodical movement of a professional level orbital mixer on those the bowls spin and the dough hook kind of gently folds the dough over and over just like this so repeat that squeeze and rotate method for about two minutes or until you feel like the starter and the salt are getting well distributed i like to finish this with two hands and really make sure things that are well combined again we really want wet hands here so things don't get too weird and too sticky another note here is that we're not trying to build any strength we're not really kneading the dough we're just trying to make sure everything's all mixed up and combined and once we're happy with it and it looks like this we're gonna wrap it up with plastic wrap and set a 30 minute timer if we take a look at the timeline this is called the bulk fermentation if you're familiar with this style of bread making then you know that we begin with some structural folding we do it two times once at 30 minutes and once at 60 minutes the move here is to stretch the dough as far as it will reasonably let you go and then just simply fold it back over we're going to do this about eight or nine times total for each of the two folding sessions once you've got those initial folds done i like to tuck the seams under themselves and create a little bit of extra tension almost making things into a top ball if possible of course we're gonna cover and let rise for another 30 minutes and then come back and repeat the same eight to nine folds in total i think we hit this with about 16 to 20 folds we're at the 60 minute mark now after fold two the rest of the time in this bulk fermentation the dough goes untouched that's gonna be anywhere from two to three and a half more hours depending on the temperature of your environment for me it's always just about two and a half hours in my house i keep things at about 76 degrees and our final dough temp here is about 76 degrees as well so about two and a half hours later or three and a half hours total of bulk fermentation time the dough should look like this it should be buoyant and alive and it should be about 20 to 30 percent larger than it was before next we're going to pre-shape this loaf to do that we're going to lightly flour the dough and the work surface and we're going to flip this out of the bowl with my dough knife i'm going to gently cut this into two roughly equal slabs since i've got one side of this dough all flowery already i'm gonna designate that is the top i don't want any excessive dry flour inside of the loaf so we're gonna flip both of these over with the top facing up to actually pre-shape these we're gonna do a two-handed move to gently push with your left hand and tuck with your right hand we're going from about ten o'clock to two o'clock once we've got both pieces tucked up tight we're gonna cover them with a tea towel and let them relax for 15 to 20 minutes we've got a couple options of what we can put the dough in once we shape it in a minute and tartine bread it calls for a round proofing basket and that's really great for a lot of beginner bakers but if you're a little bit more practiced and you would consider yourself a baking bad boy or bad girl consider doing a batard you do need a little bit more of an advanced baking set up and i will talk to that in a second for sure but i like a batard better it's a little bit more oblong it has a lot more utility to it you can make actual sandwiches out of a batard and the crumb is always better for me as compared to a bowl accepted after 20 minutes of rest time on the bench we're going to uncover these loaves and i'm going to go ahead and flip one of these two loaves out of the way making sure to set it on the drier floured side instead of the wetter bottom to prevent sticking and shaping issues so i'm going to flip over this other half as well onto its dry top to shape this thing we're going to pull out the bottom three to four inches and fold that back over to the top part of the slab pull out the sides on the bottom half and stretch those out like wings three to four inches on each side we're going to fold those over making sure to get a good sticky seal next we're going to tuck the top down about halfway and then we're going to come back and criss-cross the corners all the way down to the bottom make sure to get a little flour on your hands at this point and then using your thumbs to push forward and the tips of your fingers to tuck under and pull back we're going to roll this loaf into a tight cylinder once you get to that final roll you're going to have a tight sealed roly-poly looking thing and it's going to be taut and strong enough to hold itself up in the oven i'm going to flour my proofing basket here and since this is the bull we're gonna pop this into the round one okay so shaping the batard is actually the exact same process this is the tartine shaping method as best as i can replicate and tell from tirelessly searching out videos and cross referencing things on the internet once the second loaf is shaped we're gonna pop that into an oblong batard proofing basket okay once these beautiful babies are tucked in and they're all shaped we're gonna cover them with a tea towel and let them rise on the counter from 60 to 120 minutes depending on how hot it is in your house for me the sweet spot is about right here this was 90 minutes of proof time on the counter the lows have grown by about 30 to 40 percent and when i poke them the indent kind of pops back just a bit overproof dough is a real heartbreaker and i always err on the side of slightly under when i'm unsure and these are going to be in the fridge overnight and we are going to get a little bit more gas production in there so this seems like the right time to pop them in so the next morning is bake time the loaves have been in the fridge overnight and we can bake at any point in the morning or early afternoon the method reference in the book is of course the dutch oven and that's where we're gonna start i don't have the lodge combo cooker that chad calls for in the book anymore i just use my leg crusade and it works really well so the first thing we're gonna do here is preheat the oven to 500 degrees since my duchies got high sides and i don't want to flip my bread out and let it drop out of the basket from a height because i can degas things and burn your fingies what i'm gonna do instead is cut a round of parchment paper hit that with a little bit of semolina and i'm gonna flip the loaf onto that i'm gonna grab my lame and score this on all four sides if you don't have a lame feel free to use a serrated knife here that will totally work i'm gonna gently lower the scored loaf in put the lid on it and then slide it back into the oven i'm going to turn things down to 485 degrees at this point and we're going to bake it covered for 20 minutes after that 20 minutes covered we're going to take this out and we're going to pop off the lid that's a pretty low for you guys we got a ton of oven spring i'm going to throw this whole loaf back into the oven uncovered i'm gonna turn the oven down to 465 degrees i'm gonna bake this for an additional 25 minutes or so after 45 minutes total in the oven we're gonna pull this bread and set it aside on a wire rack to cool i'm really happy with this loaf it got great rise it has amazing color and it's just beautiful looking so that's the process for baking the bowl but if you remember we still have a batard just waiting in the fridge to show us what he's made of but i know what you're thinking you can't put a batard in a duchy dude and you're right that's where the challenger bread pan comes in this is a sturdy little girl weighing in at about 18 pounds if i had to guess it's really heavy duty and of course that means a lot of thermal mass that mass is going to hold the heat really well and slowly give its gift of heat to our loaf this pan has been designed to fit a loaf like a batard or small baguettes just like i did in my previous baguette video if you're looking to take your loaves to the next level at home this is definitely the way to do it it will be an investment but the bread that i've baked in this pan has surely been the highest quality bread that i've made at home i mean truly it rivals the product coming out of a forty thousand dollar steam injected deck oven we're gonna repeat the process for the bake exactly as we did for the bowl in the dutch oven we're gonna load the batard with some semolina into the pan and then we're gonna give it a nice deep score and then finally cover it and bake for 20 minutes at 485 degrees after that 20 minutes look at this thing oh my god dude it looks so sick load that thing back in the oven for 25 more minutes at 465. bake it dark and at that point we're gonna pull it set it on a rack and cool it off honestly i mean what i'm about to say i've baked a lot of bread at home but the batard that i just pulled out of the oven that you're seeing in this video is the best loaf of bread that i've made at home period the crumb is sick the crust is set it's dark and it's just like mild acidity it's everything that i personally want out of a sourdough bread so i've got a can of sardines at the ready let's get in there let's eat this thing [Applause] [Music] [Applause] [Music] all right so that's just a quick primer on whole grain baking obviously there's so much more i could cover here and i look forward to doing that in future videos if you guys like this video maybe consider giving it a like hit that subscribe and honestly one of the best things you could do to help support this channel is just telling a friend sharing the content is the most organic and direct way to actually grow what we're doing on the channel and anything you can do there is much appreciated you know and just do a friendly follow-up like hey dude did you um subscribe to that channel i told you about it's pretty dope right as always guys thank you so much for your time and attention thank you for sticking around and we'll see you next time did you subscribe dude i gotta know

Channel: Brian Lagerstrom

Views: 185,751

Keywords: Tartine Whole Wheat Sourdough, Whole Wheat Tartine Sourdough, Tartine Bread Shaping, Tartine Sourdough Bread Recipe, Tartine Shaping, Tartine Whole Wheat, Tartine Sourdough, Chad Robertson, Chad Robertson Tartine Bread, Whole Wheat Bread, Whle Wheat Sourdough, Bread Shaping, Whole Wheat Sourdough Bread, Boule Shaping, Batard, batard shaping, boule, challenger bread pan, sourdough bread, sourdough bread recipe, tartine bread, weeds and sardines, brian lagerstrom, sourdough

Id: kJ2f-LQ8B4E

Length: 16min 1sec (961 seconds)

Published: Fri Sep 11 2020