Whole grain sourdough bread, in which all the best has developed: taste, exceptionally appetizing appearance, aroma and crumb quality.
I have been experimenting with whole grain breads for a long time, with different flours and variations of recipes and technologies. This recipe is my favorite today. In my opinion, it is the most harmonious of all wheat whole grain breads that I have baked so far.
I also used this recipe in the experiment "The Secret of Pot-bellied Loaves". who hasn't seen it yet, look here: • 🤩Секрет пузатых бухано...
The recipe is based on the base wheat dough, which is made with whole grain flour. How to make Basic Wheat Dough, see here: • Базовая пшеничная опар...
For the "Gold Standard" whole grain we need:
65 gr. dough of 100% moisture on whole grain wheat flour (20 g starter, 23 g water, 23 g whole grain flour)
200 gr. ice water
270 gr. whole wheat flour, finely ground
30 gr. whole grain whole wheat flour
6 gr. salt
25 gr. ice water
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