This is how you make the perfect whole wheat sourdough bread every time. The recipe contains all the important explanations that allow you to master the recipe at home every time. The bread features incredible taste, tremendous oven spring and an amazing crumb - all with 100% whole wheat, completely made by hand.

I'd say it all boils down to 3 things:
- Choosing a good whole wheat flour
- Building a lot of dough strength (and skipping the autolysis)
- Fermenting on point

Details of the dough:
- 400 grams of whole wheat flour
- 340 grams of water (85%)
- 80 grams of starter (20%)
- 8 grams of salt (2%)

The flour I was using: [ Ссылка ]. Use "TheBreadCode" to get 5% off.

I mentioned several videos:
4 starter tips: [ Ссылка ]
My trip to the flour mill: [ Ссылка ]
Discard starter bread: [ Ссылка ]
4 proofing tips: [ Ссылка ]
5 dough strength tips: [ Ссылка ]

The fermentation table you can find here: [ Ссылка ]

Below is a list of all the tools and flour that I am using. Some of the links contain an affiliate code, feel free to use them if you like my work. This way you support my dream to become a full time Breadmaker ❤️.

My tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): [ Ссылка ]
Cooling rack: [ Ссылка ]
Digital kitchen scale: [ Ссылка ]
Dough scraper: [ Ссылка ]
Dough scraper golden: [ Ссылка ]
Dutch oven for batards (Challenger Bread Pan): [ Ссылка ]
Dutch oven round (Lodge): [ Ссылка ]
Dutch oven with glas lid (Brovn) - (Coupon BREADCODE for 5% off): [ Ссылка ]
Infrared thermometer: [ Ссылка ]
Loaf pan (30cm length x 12cm width x 9cm height): [ Ссылка ]
Loaf pan with lid (34cm length, 13cm width, 12cm height): [ Ссылка ]
No stick spray (vegetable based): [ Ссылка ]
Ooni pizza oven: [ Ссылка ]
Oven gloves: [ Ссылка ]
Oven thermometer: [ Ссылка ]
pH meter to check acidity (advanced): [ Ссылка ]
pH meter to check acidity (basic): [ Ссылка ]
Rolling pin (Coupon BREADCODE for 10% off): [ Ссылка ]
Scoring Knife Schnittholz Olive: [ Ссылка ]
Scoring Knife Zatoba Walnut (Coupon BREADCODE for 10% off): [ Ссылка ]
The best bread knife (made in Germany): [ Ссылка ]
Weck starter jars: [ Ссылка ]

The flour that I am using:
Drax Mühle Manitoba flour 14% protein: [ Ссылка ]
For ze Germans: Which flour in Germany?: [ Ссылка ]
Mulino Padano Bread flour 15% protein (Coupon TheBreadCode for 5% off): [ Ссылка ]
Strong whole wheat flour (Coupon TheBreadCode for 5% off): [ Ссылка ]

Baking merchandise:
All my custom designed shirts/hoodies: [ Ссылка ]
Get some of my starter Bread Pit: [ Ссылка ]
Happy sourdough shirt: [ Ссылка ]
Neapolitan pizza shirt: [ Ссылка ]
The perfect batard sourdough: [ Ссылка ]

Recommended videos:
Debaked ep. 1 - Pizza journey to Napoli: [ Ссылка ]
Debaked ep. 2 - Journey to a flour mill: [ Ссылка ]
Discard starter bread: [ Ссылка ]
Fermentation time table: [ Ссылка ]
Make a sourdough starter: [ Ссылка ]
Make your starter more active: [ Ссылка ]
Recommend sourdough bread recipe: [ Ссылка ]

Follow me on other platforms:
Github: [ Ссылка ]
Instagram: [ Ссылка ]
My blog: [ Ссылка ]
My website: [ Ссылка ]
Reddit: [ Ссылка ]
Subscribe to my newsletter: [ Ссылка ]
Telegram: [ Ссылка ]
Tiktok: [ Ссылка ]
Twitch: [ Ссылка ]

Chapters:
0:00 Intro
0:59 Recap
3:32 Cracking The Bread Code
4:13 A new flour
5:31 How much water for your flour?
9:17 The overall process
11:35 Mixing the dough
16:06 Building dough strength
24:37 Bulk fermentation complete
26:14 Shaping the dough
29:13 Proofing the whole wheat dough
32:37 Scoring the whole wheat
33:58 Timelapse of the dough baking
34:43 Tasting

#sourdough #wholewheat

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