50/50 Wholegrain Sourdough

These half-and-half loaves have great flavour from the wholegrain, and a lighter texture because of the strong bread flour. I use Kialla organic stoneground wholegrain, which has an excellent taste and gives that dark caramel colour.

Two dark coloured wholegrain loaves

My oven is still only going at half strength (two weeks until we get a whole new kitchen!) so these loaves were baked in a cast iron pot with the oven turned all the way up throughout. In a fully functional oven, the temperature would need to be turned down after the lid is removed or the loaf would be too dark.

Dark and cracked crust

This recipe uses a starter with 150% hydration, and a lot of liquid in the dough, so the dough is quite wet. With that in mind, I only use stretch/fold kneads and go straight from the mixing bowl into the bannetons after the bulk ferment.

50/50 wholegrain sourdough – makes two boules

  • 400g wholegrain flour
  • 400g strong bread flour
  • 560ml warm water
  • 300g rye starter @ 150% hydration
  • 17g salt
  1. Combine the ingredients in a large mixing bowl. Make sure that the salt does not come into direct contact with the starter.
  2. Bulk ferment the dough for four hours, with a stretch/fold every half an hour for the first two hours.
  3. With a wet hand, lift the dough out of the bowl onto a bench lightly dusted with flour. Divide and shape into two boules, and place into well floured bannetons.
  4. Proof for two to three hours at room temperature until risen. Preheat oven to max with a lidded cast iron pot (Dutch oven) on the middle shelf.
  5. Bake at max for 30 minutes with the lid on, then reduce the temperature to 230˚C and remove the lid. Bake for a further 15 minutes.
  6. Remove to a wire rack and cool for two hours before slicing. Repeat with the remaining loaf.
Proofed dough ready to go into the cast iron pot
Finished wholegrain loaves

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