Can I make a completely whole wheat sourdough loaf, and what adjustments might be needed?

Question

Can you make a completely whole wheat sourdough loaf? Learn about the adjustments you might need for hydration and fermentation with 100% whole wheat.

Answer 1

Yes, you can make a completely whole wheat sourdough loaf, but you'll likely need to increase the hydration and may need to adjust the proofing time due to whole wheat's higher fiber content.

Detailed Explanation:

Making a 100% whole wheat sourdough loaf is definitely achievable, but it requires understanding how whole wheat flour differs from all-purpose or bread flour. Whole wheat flour contains the bran and germ of the wheat kernel, which absorb more water than refined flours. This means you'll need to increase the hydration (the ratio of water to flour) to achieve a dough that's workable and produces a good crumb.

Here's a step-by-step guide to adapting your sourdough recipe for 100% whole wheat:

1. Start with a higher hydration: Begin by increasing the water in your recipe by 5-10%. For example, if your recipe calls for 70% hydration (700g water for 1000g flour), increase it to 75-80%. You can always add more water gradually if the dough feels too stiff.

2. Autolyse: Autolysing is crucial for whole wheat dough. Mix the flour and water (hold back the starter and salt) and let it rest for 30-60 minutes. This allows the flour to fully hydrate, making the dough more extensible and easier to work with.

3. Mix in the starter and salt: After the autolyse, add your active sourdough starter and salt. Mix until well combined. The dough will likely be stickier than a white flour dough.

4. Bulk Fermentation: Whole wheat dough tends to ferment faster than white flour dough due to the nutrients available in the bran and germ. Monitor the dough closely and reduce the bulk fermentation time if needed. Look for a 25-50% increase in volume.

5. Shaping: Gently shape the dough into your desired form. Be careful not to degas the dough too much.

6. Proofing: The final proofing time may also be shorter than with white flour. Again, monitor the dough closely. An over-proofed whole wheat loaf can be flat and dense.

7. Baking: Bake as usual, but you may need to adjust the baking time slightly. Whole wheat loaves often benefit from a slightly longer bake to ensure they are fully cooked through.

Pro Tip:

Consider adding a small amount of vital wheat gluten (about 1-2% of the flour weight) to your whole wheat dough. This can help improve the dough's structure and elasticity, resulting in a lighter and more airy crumb.