100% Whole Wheat
100% Whole Wheat
scalo
John Scalo
scalo
John Scalo
Feed the starter at 1:2:2 ratios using warm (about 80 °F) water.
Store the starter in a warm place.
NOTES
Tip: Keep the starter in the microwave with a quart of near-boiling water. Monitor its progress so that it's at its absolute peak when mixing with the rest of the dough.
Run 1000g Whole Wheat Flour through a sifter, sifting out as many of the large bran particles as you can.
Bring 200g Water (for Sifting) to a boil.
In a small bowl, combine the boiling water and the sifted bran particles.
Set the bowl aside for the mixing step.
NOTES
This step can be skipped if you’re using a fine whole wheat flour, such as the “hi-pro fine” whole wheat flour from Central Milling. If you do, be sure to use the water for sifting in your mix, otherwise the hydration will be too low.
In a large bowl, combine the sifted whole wheat flour with 660g Water (for Mixing) and thoroughly mix by hand.
NOTES
Tip: if your kitchen is warmer than 75 °F, use cooler water. If your kitchen is cold, use warmer water. Aim for having a dough temperature of 75 °F by the time the bulk rise begins.
Add 130g Starter and 20g Salt on top of the dough.
Add in the 50g Water (for Salt) and mix by hand for about 5 minutes.
Cover and let rest for the bulk rise.
NOTES
The soaking bran will be incorporated later in the bulk rise.
Perform a stretch & fold by gently pulling each corner of the dough out and returning it to the center.
Add the soaked bran and gently fold until combined.
Perform another stretch & fold.
Cover and let rest for the remainder of the bulk rise.
NOTES
Be sure to cover the dough after each step.
Lightly flour the counter and gently invert the dough onto it.
If baking more than one loaf, divide the dough into equal pieces using a bench scraper.
Shape each piece into a rough round.
Cover and let rest for 20 minutes.
After resting, shape each piece into a round, battard, or whichever shape your prefer.
Line two (or as many as the recipe calls for) proofing baskets with some flour to keep the dough from sticking.
Transfer the dough to the proofing baskets with the seam side facing up.
Move the baskets into a cold refrigerator for the remainder of the proof.
NOTES
Because whole wheat ferments so much faster than white flours, it’s best to move into the fridge as soon as shaping is complete rather than doing the usual counter rest.
30 minutes before baking, place a Dutch oven or similar pot into the oven.
Pre-heat to 500 °F.
Remove the baskets from the refrigerator.
Carefully invert the dough from its basket onto a sheet of parchment paper so its seam is now facing down.
Dust the top of the dough with some flour.
Score the top of the dough using a bread lame or serrated knife, making one or more cuts about ½” deep.
Carefully remove the pot from the oven and remove the lid.
Using the edges of the parchment paper, carefully lift and move the dough into the pot.
With a mitten hand, put the lid back on the pot.
Carefully place the pot in the oven.
Bake at 500 °F with the lid on for 20 minutes.
After 20 minutes, with the lid still on, reduce the temperature to 450 °F and cook for 10 more minutes.
Remove the lid from the pot and bake, uncovered, for 25 to 30 minutes, until the tops of the score marks are just starting to burn.
1000g
Whole Wheat Flour
660g
Water (for Mixing)
200g
Water (for Sifting)
50g
Water (for Salt)
130g
Starter
20g
Salt
2
1d 2h 50m