Mason Levain is a food scientist and sourdough aficionado who has dedicated his career to understanding the science behind sourdough fermentation. He has published numerous research papers on the topic and is often sought after for his expertise. Mason is also an avid home baker and enjoys experimenting with unique sourdough recipes.
Whole wheat flour is a fantastic ingredient to use in sourdough bread recipes. It adds a nutty flavor, a hearty texture, and boosts the nutritional value of your bread. If you're looking to incorporate whole wheat flour into your sourdough baking, I have a few delicious recipes that you can try.
1. Easy Whole Wheat Sourdough Bread Recipe:
This recipe is perfect for beginners who want to experiment with whole wheat flour. Here's what you'll need:
- 400g bread flour
- 100g whole wheat flour
- 350g water
- 100g active sourdough starter
- 10g salt
Instructions:
1. In a large mixing bowl, combine the bread flour, whole wheat flour, and water. Mix until all the flour is hydrated, and let it rest for 30 minutes.
2. Add the sourdough starter and salt to the bowl. Mix everything together until well combined.
3. Perform a series of stretch and folds every 30 minutes for the first 2 hours. This helps develop gluten and strengthen the dough.
4. After the last stretch and fold, cover the bowl and let the dough ferment at room temperature for 8-12 hours, or until it has doubled in size.
5. Preheat your oven to 450°F (230°C) and place a Dutch oven inside to preheat as well.
6. Carefully transfer the dough into the preheated Dutch oven, cover it with the lid, and bake for 30 minutes.
7. Remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown.
8. Allow the bread to cool completely before slicing and enjoying!
2. Whole Wheat Sourdough Sandwich Bread:
If you're looking for a softer, more sandwich-friendly whole wheat sourdough bread, this recipe is for you. Here's what you'll need:
- 400g bread flour
- 100g whole wheat flour
- 350g water
- 100g active sourdough starter
- 10g salt
- 30g honey or maple syrup
- 30g olive oil
Instructions:
1. In a mixing bowl, combine the bread flour, whole wheat flour, water, sourdough starter, salt, honey (or maple syrup), and olive oil. Mix until well combined.
2. Knead the dough for about 10 minutes, until it becomes smooth and elastic.
3. Place the dough in a greased bowl, cover it, and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
4. Grease a loaf pan and shape the dough into a loaf. Place it in the pan, cover it, and let it rise for another 2-3 hours.
5. Preheat your oven to 375°F (190°C). Bake the bread for 40-45 minutes, or until it sounds hollow when tapped on the bottom.
6. Remove the bread from the pan and let it cool completely on a wire rack before slicing.
These recipes are just a starting point, and you can always experiment with different ratios of whole wheat flour to bread flour to find the perfect balance for your taste. Remember, sourdough baking is all about experimentation and finding what works best for you. So don't be afraid to get creative and have fun with it!
Enjoy your homemade whole wheat sourdough bread, and happy baking!
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