100% Whole Wheat Sourdough Bread - START TO FINISH

It's totally possible to make 100% whole wheat sourdough bread that is fluffy, delicious, and amazing. Here's my recipe!
✏️ Full Recipe: grantbakes.com/whole-wheat-so...
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[@GrantBakes]

- Want to learn how to make a sourdough starter from scratch? Download my free Sourdough Starter Guide: grantbakes.com/sourdoughstarterguide - Get a copy of my ebook, No-Nonsense Sourdough. 18 creative sourdough bread recipes with no unnecessary steps and no complicated terminology. Get a copy today! - grantbakes.com/no-nonsense-sourdough

[@mariavlahopoulos5747]

I liked your simple method,I was looking for something simple,one thing confused me the Dutch oven I never used it,I use any baking dish ,and I don’t have Dutch oven can I use Pirex instead!!!!!!

[@GrantBakes]

@@mariavlahopoulos5747 Yes, you can! I have another video about baking in a Pyrex dish 😊

[@mariavlahopoulos5747]

@@GrantBakes Thank you ,and I’m sorry for my spelling !!!!!🥱🥱😩😜

[@GrantBakes]

@@mariavlahopoulos5747 don't be sorry! Haha I didn't even notice.

[@mariavlahopoulos5747]

Hi Grant Bakes , can you tell me if you know how and when you make the sponge for the bread,I remember in my village in Greece the women use to make a night before sponge with the dry starter ,we didn’t have fridges and kept the dry starter in the flour,👍

[@tammyriche2005]

Success… FINALLY🎉🎉🎉🎉!!! This whole wheat loaf came out perfectly from the rise, to the crumb and to the taste! I tried other recipes but couldn’t get the whole wheat to rise appropriately. I am so excited to have a recipe that my family will enjoy. I baked it in a loaf pan so we could have sandwich bread therefore, I didn’t do the cold proofing in the refrigerator. Instead, I put the dough in a loaf pan and proofed at room temperature for approximately 4 hours. Baked in 375 degree oven for 40 minutes. The last 20 minutes of the bake, I placed foil on top of the loaf pan to eliminate the top of the loaf from burning.

[@christyvanderwall2410]

This has become my ‘go-to’ sourdough recipe. It is great as written, but also adapts well. I have made it with several different blends of hard red, hard white, spelt and sprouted white wheat. I have also used it with inclusions, cinnamon raisin, pineaple coconut, cranberry walnut, multigrain, etc. each one has been delicious!

[@bonmamartine5178]

I appreciate the short video. I’ve been baking sourdough for a couple years and had to figure out some things on my own because 90 minute videos with a ton of irrelevant comments were driving me nuts. My sister’s family fell in love with my white bread. She’s been baking a whole wheat for decades-grinds her own wheat-and they all want her to bake sourdough now. So, I’m going to give your recipe a try in order to guide her.

[@Yibambe.]

Wow! Thanks so much for this recipe! When I started my sourdough adventures at the beginning of the year, my goal was to make the healthiest bread possible. I started with country loaf-style recipes, hoping to gain some facility with baking before moving on to wheat bread. I followed your directions letter by letter, even though I was concerned about what seemed like a longer bulk fermentation time (I had the dough in my oven with the light on, with temps ranging from 78-80 F). But when I actually readied the dough for shaping, it had not responded as the country loaf dough does - no bubbles at the top, etc. - and I was afraid it was under-fermented. However, I decided to trust the recipe and moved into shaping, then refrigerating (I did leave the dough on the counter in the banneton for a while). This morning I baked the bread and it came out beautifully. I probably could have gotten more oven spring - my loaf was 3.5 inches tall at its highest - but I was very satisfied and the taste is fantastic - a lovely sour undertone. This will be a go-to for me. Again, thanks, Grant!

[@crwood439]

Thank you for the great instruction, especially on shaping the dough.

[@yeyeoyeye6039]

This is really helpful thanks!

[@irinaleontyuk]

I followed the steps for this recipe on your blogpost and it was so easy and turned out awesome! I even impressed my father-in-law with it. thank you for sharing!

[@mrgreenbudz37]

I just made my loaf today and it came out pretty good. One I am really new to baking sourdough or breads in general. I think the only complaint I have and it's not on you but feel my over needs 23-25 minutes with the lid on and then the 10-15 with the lid off. Very excited to make this again and try increasing the time. Thank you, Grant.

[@barbaraletowska6758]

I love your recipes! ❤️

[@GrantBakes]

Thanks!!

[@iwertzberger3198]

What a great video! This is what I was looking for. Thank you

[@GrantBakes]

Thanks for checking it out!

[@alexavasquez1992]

This bread looks good! I'm going to use your method once my starter is mature

[@GrantBakes]

Do it! Thanks

[@yukiejay7807]

👍 love it ! Thank you !

[@lisapons-labelle2602]

This is the first 100% whole wheat loaf that I have made that turned out perfectly. I am ecstatic! I’m wondering if it’s possible to double the recipe without ruining it?

[@julietlow3338]

Will try soon.😊

[@mariarojasalonso7808]

love it, im gonna try! thanks!!!

[@GrantBakes]

No problem!

[@pokey3010]

YUM looks delicious! Thank you I can't wait to try this..

[@GrantBakes]

Hope you enjoy! Good luck.

[@fistacha6245]

excellent recipe! made a delicious bread on the first try. super stoked on baking it again and again. thank you!

[@GrantBakes]

That's so great! Thanks for letting me know.

[@yadealone]

I admit I want something simpler but I definitely want whole-grain. I’m trying your whole grain sourdough bread. Thank you!

[@DaveSill]

Baked this today and it came out great! Thanks!

[@aishwaryah8102]

This is the best recipe that worked for me! Thanks so much!

[@GrantBakes]

Thanks!

[@tiffanyschou1349]

This is now my go to Recipe!! Thank you so much! I use this with my Hard White Wheat. First bread came out great the second came out fantastic! Can’t wait to make another one even though I just made one 😅! Thank you!!

[@ZenaHerbert]

After having baked bread for ages, somehow I lost the touch. This time I followed your video to the letter and I'm very happy with the result. Thank you so much for this. You have restored my confidence; I felt I'd never make a proper loaf ever again.

[@jenlowe4472]

Made this loaf following your instructions to the letter. Pretty happy with the results

[@GrantBakes]

Great to hear, thanks!

[@lalithaganesan3372]

I am planning to make this this weekend. Please let know if it’s white wheat or red wheat. The video looks simple and straight forward. I am new to sourdough bread. Thanks for your time!!

[@euroclyde]

Great looking loaf, Grant. I might give this a try.

[@GrantBakes]

Please do! It's delicious :)

[@lauravalderrama-knight4569]

Thank youuuuuuuuu!!!!!! So detailed in every step! Now my whole wheat dough won’t be so dense anymore! Big thank you 🙏

[@GrantBakes]

Thanks!

[@JoeKaye959]

I made this bread today (l mean l baked it today). It was easy to prepare and came out delicious. Thanks a lot.

[@GrantBakes]

Thanks for trying it out! I'm glad it came out delicious.

[@brendapeter446]

This is super! Would love to see do this with fresh-ground flour.

[@GrantBakes]

Yeah! I’d love to give it a try.

[@ujust8]

Hey, I made this. It turned out great

[@GrantBakes]

Thanks for letting me know!

[@karunadevidiller5761]

Can’t wait to try this recipe. Thank you for demonstrating the sourdough process using whole grains! I am new to the whole sourdough world but don’t want to compromise health and nutrition for over processed white fluff. Whole wheat, spelt and rye are where it’s at! Thanks Grant!

[@GrantBakes]

Thanks! I do love my whole grain recipes. Admittedly, I love a good mix of white flour most of the time, but whole grains bring so much nutrition and flavor too.

[@lacey2906]

I recently bought some red wheat whole grain flour after using all-purpose for a long time and I'm having such a hard time with dense gummy bread XD. This recipe looks similar enough to how I did my all purpose loaves that I think I can translate it without too much painful re-learning. Fingers crossed - tomorrow I shall try it out. *update* - turned out so much better than the other method I was trying! This is definitely a good recipe for whole wheat.

[@Nada.n82]

I will try this for sure. I am intimidated by making my own starter since I've never made it before, but I'll give it a go, I wanna try this bread 🙂.

[@GrantBakes]

Try my sourdough starter guide to make your own: grantbakes.com/sourdoughstarterguide

[@tglenn3121]

As long as you have a digital scale to measure the ingredients equally, you'll be fine.

[@dvoryakv]

Очень хороший рецепт, по моему лучшее, что я нашла. Thank you very much for this resipe!

[@GrantBakes]

Wow thank you!!

[@danielmorris3657]

Wanted to thank you for this recipe, the 2 hour final proof at room temp was a game changer for our process. Very good results with hard white wheat…

[@GrantBakes]

Nice!

[@anniemouse111]

Thank you

[@GrantBakes]

Thanks!!

[@donnaozer]

Thank you for making this video. Can I put the dough directly into oven from fridge or shall I leave it on the counter top wait for the room temperature.

[@amalassaf4041]

Hello Thank you so much for your tutorial.. i have question: did you cover the dough when you put in fridge such a towel or a lid? Thank you again

[@kimsorensen8081]

I made this, it was my first ever stretch and fold recipe and it was amazing, I could not get over how it rose baking especially when I felt my sourdough was runny, looking forward to more of your recipes

[@GrantBakes]

That's great, Kim! There are more recipes almost every week.

[@kimsorensen8081]

@@GrantBakes I would just like to say my sourdough bread doesn’t taste sour, what am I doing wrong😔😔?

[@GrantBakes]

@@kimsorensen8081 Hey, you're not doing anything wrong! A lot of times mine doesn't taste sour either. It all has to do with the fermentation and how much acid is being transferred from the starter into the bread. Try following the advice in this article and see how it goes for you! truesourdough.com/18-ways-to-make-sourdough-bread-more-or-less-sour/

[@kimsorensen8081]

@@GrantBakes ok Tks Grant, enjoy your day 😊

[@kimsorensen8081]

@@GrantBakes lots of great hints in this link ty

[@maryellenbunce7751]

Hi Grant, not sure if you will see this since the video is an older one. I am new at sourdough. Really enjoying learning in the process. My wheat loaves are turning out darker then I want. My Dutch oven has a glass lid. I am wondering if this is why. Any thoughts on how to keep this from happening? Foil tent for part of the second half of the bake helped a little. If I put it lower in the oven it will get too dark on the bottom. Hopefully I will get a new larger solid Dutch oven at some point but for now..any advice

[@debracasseday4960]

Real nice, thank you for sharing. I have just began my sour dough baking journey, I have a starter successfully ready, now I am learning the steps. Thank you for sharing your knowledge. My dilemma is I don't have a Dutch oven nor one of those baskets. I will eventually, in the mean time what would you recommend I do? Thanks again.

[@GrantBakes]

Hey, Debra! Congrats on starting this journey! Instead of a banneton basket, you can use a bowl lined with a kitchen towel. Just make sure to use lots of flour on the kitchen towel so the dough doesn't stick to it. Then you can follow my method for baking without a Dutch oven here: kzbin.info/www/bejne/nJraZHucna-qd9k

[@MariMari-ny6si]

Hi Grant! Can I make this recipe in a cast iron loaf pan? If so, what temperatures would you use? I tried 450F for 30 minutes, but the top looked a little burnt. Please advise. Thank you so much for sharing!

[@MsMars.]

Nice demo! I'll have to try a 100% whole wheat sourdough bread. I see that you use Wheat Montana brand. I love their flours. They were one of the first wheat companies to go 100% non-GMO many years ago. I don't have a banneton basket, so, for the final proof, I just put the shaped loaf on a large square piece of parchment paper and place it into a round glass bowl. Works perfectly for directing the shape of the loaf. When I am ready to bake, I just lift the parchment and dough loaf out of the bowl and gently drop it into the screaming hot dutch oven. Works real slick.

[@DCup405]

FYI there is no GMO wheat commercially available anywhere in the US or Europe. Also GMOs are not bad anyway.

[@10GOLDENWOOD20]

Awesome. Any tips for baking this at an elevation of 5500 ft? Thank you.

[@INdiverCT]

Amazing!! I also bake with whole grain wheat, spelt or rye.. but I have trouble to get that ovenspring .. or also to know which kind of flour you guys use in the US (living in the Netherlands and coming from Germany) we have flours that say type 505, 605, 1050, 1500 or so.. so what kind of flour do you use?

[@susanphilips1506]

Hi Grant. I've been making the 100% Whole Wheat Sourdough and we love it. But it wasn't interesting enough for my son-in-law. Can I easily modify it to be a multi-grain sourdough?

[@susanphilips1506]

My husband is diabetic and has heart issues. I was looking for a 100% Whole Wheat Sourdough recipe - and I found it! Thank you! Your instructions are easy to follow. My husband loves the bread - as do I. Are extra stretch and folds a good idea?

[@GrantBakes]

That's great! Extra folds are fine to do but not necessary.

[@CattyKats]

Do you ever add ice cubes to the dutch oven between the parchment paper for a better spring?

[@alvabushey8217]

When you put it in to bake, do you put the oven grate on the top third of oven or in the middle? I am afraid it will burn the bottom on the lower grate.

[@wendyselby2433]

Great video! I have had much success with your recipes. Would this work the same with fresh milled flour?

[@GrantBakes]

I've never worked with 100% freshly milled flour. You might need to adjust the water quantity to get the dough to "feel right." But it should work fine!

[@juliekesler8035]

Thanks so much for this recipe! I grind my own whole wheat flour for all my baking but I've always had to buy white bread flour to add to my sourdough bread because I could never find a good recipe using ONLY whole wheat! This turned out great! By any chance do you have the percentages figured out so I could slightly increase everything for a bigger loaf? I'd like to be using around 500g of flour to get a little bigger loaf but want to keep the ratios the same as your recipe.

[@GrantBakes]

I think you would just multiple all the ingredients by 1.11 :)

[@dantilstra8010]

Thanks for your great recipe videos! I’ve been following you for about a year and had 100% success creating delicious bread when I follow your simple and clearly explained directions. Question after which stretch and fold would be the best time to add seeds, nuts, or raisins to the 100% whole wheat bread? Thanks!

[@GrantBakes]

Try to incorporate things like that during the second and third set of stretch and folds. You can do it during all of the stretch and folds if you want to, but I've been doing it during the second and third sets lately.

[@dantilstra8010]

@@GrantBakes thanks!

[@kidkrowskid]

Hey! Thanks for this video, for some reason my dough is always so soggy when i use 80% hydration. any tips?

[@JayneMonsipapa]

Do you have any recipes using fresh milled flour? Just got a mill and I know it's different due to hydration.

[@hucky29]

Does the 4-6 hour bull rise include the time when you’re doing stretch and folds?

[@snowycrystalz101]

After all the proofing, can I put the dough into a loaf tin and bake it how you would loaf bread?

[@margarethalstead674]

Working on my first attempt at Whole Wheat Sourdough Bread. At the second stretch and fold it doesn't seem as stretchy as yours. Sometimes the dough tears when I stretch it. Should I do more than 3 stretch and folds until it becomes looser?

[@dvo1060]

Does the starter also have to be 100%whole grain? Or can I use my starter made from regular flour?

[@DaveSill]

If you want 100% whole wheat bread you'll have to use a whole wheat starter. If you're OK with 90% whole wheat, a white flour starter will be fine.

[@rxxn2409]

With the proofing stage can you just proof it in room temperature for 1-3 hrs or do you need to proof in the fridge because I’m busy every other day so it really doesn’t fit my schedule

[@stitcherscottage]

Can a stand mixer be used until windowpane instead of stretch and fold? Also fresh milled flour?

[@arpansarkar9306]

Hi, what's the protein content of your WW flour?

[@user-tt7en3uv8w]

Can you use sprouted whole wheat flour for this recipe?

[@baardmanbeats]

What size is your dutch oven? im looking to bake my first ever sourdough and need to get one

[@stevehowe5601]

Bronze chief flour by wheat Montana. Good choice

[@kimsorensen8081]

Can hardly wait to make this, hard to imagine it only takes 10 grams of refrigerated sourdough to start the process😊😊👍ty for this recipe...

[@GrantBakes]

Absolutely! Hope you enjoy the recipe! Less sourdough at the beginning just means it will take a little longer for the starter to double in size. I usually just keep a little tiny bit of starter in my fridge, then I feed it the night before, and it's pretty much doubled in size by the morning! No need to worry about exact amounts or keeping 200g of sourdough discard on hand at all times. 🙂

[@kimsorensen8081]

@@GrantBakes that’s y I do my feeds in the evening

[@growabundant]

Thanks for the video. This is my quest! I wonder which whole wheat flour you used for the video? Do you know what the % protein is? Thanks!

[@shayakarim]

Bronze Chief flour from the Wheat Montana brand- it has 14g of protein per 100g. Enjoy the month ahead friend and may peace be upon you.

[@belleshipley8057]

would it drastically change the bread if you don’t refrigerate overnight?

[@baumsfunvacations9989]

I tried your recipe and it seemed like a good one I have made whole wheat sourdough several times the previous recipes are good yet it comes out good but not as fluffy as I would like. I watched the video and looked at the recipe and followed it also with the video..used my sourdough starter that I normally use...here is what happened I did the 3rd fold and the dough still looked like it needed another set of folds and based on previous recipes I had done 4 folds and 30 minute intervals so I thought I better do one more fold...I covered the bowl with a plastic bag like I did with previous recipes and it came along well like the previous ones, however there was one thing I did different in using your recipe I never put it in the oven ...I just let sit room temp. This time I did what you do I put it in the oven turned on the oven light (the oven was off of course)..after 4.5 or so hours I pulled it out of the oven and it was not doughy but runny...I had to through it all out...the bowl was much warmer after being in the oven than when I leave it out at room temp so my guess is the oven was too warm?

[@GrantBakes]

Yes, that's my guess too. It's likely the dough got too warm. The best way to truly gauge temperature is to use a probe thermometer and take the temperature of your dough periodically throughout the bulk ferment. Whole grain doughs can ferment very quickly and get runny if they're over-fermented. I'm sorry this happened! It's definitely one of those experiences that you learn from. Thanks for sharing this with me (and everyone) so we know what to watch out for!

[@lalithaganesan3372]

Thank you for the video!!! Can I make this into a sandwich bread. Please advise. Thanks for your time!!

[@alicialuther3882]

I’m about to try this today! In a loaf pan. I plan to cover it so it won’t burn. I’ll let you know how it turns out!

[@lalithaganesan3372]

@@alicialuther3882 Thank you

[@alicialuther3882]

I made it in the loaf pan at 375 for 40 min and covered with aluminum to prevent from burning

[@alicialuther3882]

Turned out great!

[@heatherpeterson1473]

I made this as shown (first time making bread) but the middle wasn’t baked through. Going to try it again because the baked part tasted amazing. How do you know the bread is done baking? And do you leave it in longer with the lid on or off?

[@peacefulmind4651]

20 min on 500 F with the lid on and 20 min on 450f with the lid off.

[@Rye_d_baker]

Lovely. Last week i tried 100% organic spelt flour. It was amazing bread. Very rich flavor with nice dark color. And more, loaded with roasted soaked mix of seeds. Try it

[@GrantBakes]

Great 👍 My spelt loaf video is in the works :) I was very pleased with how my 100% spelt loaves were turning out. Throwing in roasted seeds sounds like such a delicious addition!

[@Rye_d_baker]

Wish you best of luck

[@710totem]

@@GrantBakes Do you have a video making your sourdough bread with Einkorn wheat? I love Einkorn but it is a different "animal" to work with and haven't had perfect success. I'm going to look for your spelt loaf video! I'm kind of new to sourdough baking. I grew my own starter and it does beautifully with using Bob's Mill unbleached All Purpose. Thanks!

[@GrantBakes]

@@710totem Hello! I haven't worked much with einkorn yet, but I'm sure it's different. Honestly, I'd probably try to treat it just like my spelt loaf recipe and see how it goes!

[@710totem]

@@GrantBakes Hey Grant! Thanks for that suggestion. I will try that! I need to get one of those little baskets. I bake it in a loaf pan. Many Thanks!!

[@Freddybeachmom]

Are you using whole wheat bread flour or all purpose whole wheat flour? I've had amazing results with your basic recipe and want to try this next!

[@GrantBakes]

I use King Arthur brand "Whole Wheat Flour." It's not labelled as bread flour or all purpose. Thanks for the comment! I'm glad you've had good results with my basic sourdough. This one is good too. Also, try my 100% spelt sourdough if you're into all the different whole grains 😋🍞

[@mrgreenbudz37]

What do you do if after mixing and letting it do its first 20 min rest you feel the dough is just too dry?

[@TheRaluss]

hello! I really liked your video but I have a question. I put my sourdough in the fridge over night, but it turned out very sour. I watched another video where it says that you shouldnt put it in cold environment. Can you give me some advice?

[@user-ly1ci3uu4v]

I tried the recipe and the outside result was wonderful. But unfortunately the inside was not fully cooked. The highest oven temperature is 230°C. Please advise me and Thank you❤

[@johnc9612]

Grant, this is now my go to wholewheat recipe, I would prefer it to be more tangy, have you any suggestions, such as longer cold ferment, if so how long could I leave it in the frige, I have two starters, a freshly milled 100% wholewheat and a 100% Rye Thanks a lot.

[@deborahw7737]

Hi John; tangyness is my goal too. While fermented flour of any type is way better for digestion, the SOURdough flavor is why I love it😁! I may have traded in some oven spring, but by stretching the ferment to as close to 12 hours as possible (cooler room temp...like 69-70(F), and a 50-50 med. rye/whole wheat starter (made at 1:5:5 the night before-which tripled and went past peak!), and 14 hours at least, in the fridge, I consistently made the yummiest and tangiest bread EVER. I could only find Gold Medal whole wheat, which figures out to about 13.3% protein according to their lable, so I Iowered the water to a bit less than Grant's 85%. Hope this helps, good luck! And Grant, ever try a slice toasted then topped with Bon Maman's Four Fruit preseverves? DESSERT WORTHY!! How 'bout toasted, lightly olive oil-drizzled and salted, then dipped in hot dark chocolate/Nutella sauce? 🤯🥴🤤🤤🤤🤤🤤

[@lovepeony1478]

@@deborahw7737 I like your suggestion to eat the sliced bread with extra virgin olive oil, especially when I don't have fruit jam in the fridge anymore! I recently also find it yummy and nutritional to put sliced avocado and press to spread over sliced sourdough bread too.

[@nickarren6563]

What kind of whole wheat flour do you use? Do you use whole wheat flour from hard wheat or whole wheat flour from soft wheat or a combination of both. If so, in what percentage is the mixture of both?

[@GrantBakes]

It’s a standard bag of whole wheat flour, which in the US usually comes from hard red wheat. The brand I typically use is King Arthur Baking Co. Hope that helps!

[@DrGeorginaCook]

Is that a silicone scraper?

[@yasemin1634]

I have to ask a very important question, please answer. I like your recipes very much. Do you keep the bread at room temperature after you take it out of the refrigerator? Or do you shape it and put it directly in the oven. I kept it at room temperature for 3 hours after I took it out of the refrigerator. While shaping with a razor blade, my bread spread a lot and was out of shape.

[@GrantBakes]

I take the bread out of the fridge, score it with a razor blade right away, and then bake it right away. It's fine if it's cold :)

[@NessaNZ]

I made this but feel like I haven't developed the depth of flavour .. something is missing. What would help? Preferment or cold proof etc?

[@tglenn3121]

All my previous efforts to make sourdough bread with whole wheat yielded nothing but 'bricks' that were dense and not very enjoyable. I'll try your recipe. With any luck, it'll turn out as well as yours appears to be. Thanks.

[@GrantBakes]

Give it a try! Let me know how it goes.

[@tglenn3121]

Follow-up. Thank you for this recipe. The loaf turned out really nice. It's light and easy to eat. I'll definitely be using this recipe again in the future. Thanks again.

[@GrantBakes]

Thanks!

[@scherrillkennedy-grissom4331]

I really want to make this! Would you mind posting measurements in English instead of metric?

[@charyea1]

Do you have any recommendations if your sourdough starter does double in size overnight, but will not pass the float test? It’s a new starter. I grew it for 8 days. Then refreshed after being in the fridge a couple days. It doubled. But sinks. I only use 100% whole wheat.

[@GrantBakes]

Don’t worry about it at all. If it doubles, it will work fine! Good luck 👍🏻

[@diyamckee4943]

Is there a printable version of the recipe somewhere?

[@rosanasy-ang3793]

Hi Grant! today was my second time baking your whole wheat sourdough bread. Both bread tasted ok but both didn't get any ear at all. I am quite disappointed to say the least. I have made your bread flour sourdough bread and the ears on those were fantastic! So was it because of the whole wheat flour? i noticed yours didn't get as good an ear also for the whole wheat bread. Just curious. The breads were both delicious. Thank you for your easy step by step guide to make this bread. I appreciate it very much!

[@GrantBakes]

Yes, the whole wheat has something to do with it. The ear doesn't always happen and that's OK :)

[@user-su9si6qf5y]

If I don’t want to leave it for the night, how long do I need to wait

[@Rob_430]

Great video! Can this be made as a sandwich loaf and baked in a loaf pan? If so, would the water stay the same and what would the baking requirements be. Thanks.

[@GrantBakes]

Yes, you could do this in a loaf pan. But, I would let it proof at room temperature for 4-5 hours instead of overnight in the fridge. The water would stay the same. You'll just need to add some steam to the oven by spraying the oven with a water bottle or throwing a few ice cubes into a pie pan.

[@deborahw7737]

Great and CONCISE recipe, thank you! Grant, ever try a slice toasted then topped with Bon Maman's Four Fruit preseverves? DESSERT WORTHY!! How 'bout toasted, lightly olive oil-drizzled and salted, then dipped in hot dark chocolate/Nutella sauce? 🤯🥴🤤🤤🤤🤤🤤

[@CattyKats]

If you let it proof for 24 hours will you get more holes ?

[@TomNavesink]

Maybe I missed it, but what kind of flour do you use for your starter?

[@GrantBakes]

I just feed it whatever I need for my recipe, whole grain wheat flour in this case.

[@susanbeal4322]

Question. Is there a difference if you just follow your start to finish recipe but use wheat flour ? Why so much water350 g ? Thank goodness.. no more music … silence and your instruction is perfect! I decided to revisit this recipe …

[@wudafek8561]

I have a smaller Dutch oven and my bread consistently has a gummy texture even though the outside is fully cooked. What can I do to improve?

[@GrantBakes]

Check to make sure the bread is thoroughly baked on the inside with an internal probe thermometer to at least 190°F. Bake longer at a slightly lower temperature if you're finding that the bread isn't fully baking during the suggested time.

[@marjorieswan3526]

What type of salt should be used?

[@GrantBakes]

Any salt without iodine 👍🏻

[@NessaNZ]

Can someone tell me if this bread is suppose to be moist and spongey? Mine is like that tho no gumminess and the bread is cooked. I like the way it tastes but am confused how it actually is suppose to turn out (texture etc)

[@GrantBakes]

I wouldn’t say it turns out moist and spongy, no. If it feels too moist on the inside, you can try baking it a little longer next time. Maybe 5-10 more minutes in the oven.

[@rxxn2409]

My loaf didn’t rise enough in the oven, but once failed try try again ✊🏻

[@trijezdci4588]

80% hydration is not really high for wholewheat flour. It is rather low. It is 80% because the total amount of flour is 500 g and the total amount of water is 400 g when adding the flour and water content of the starter. 450 g of flour + 50 g of flour in the starter = 500 g of total flour 350 g of water + 50 g of water in the starter = 400 g of total water 400 / 500 = 0.8 => 80% hydration With a fine wholewheat flour like the one shown in the video, you can easily go up to 95%, possibly 100% hydration. The fine bran particles take up plenty of water but this takes about 12 hours. So you absolutely need a long dough rest with wholewheat if you want to take advantage of the full potential. The crumb of the bread in the video is still quite dense. The dough was very firm even after proofing. The reason for this is the low hydration of only 80%. The fine bran particles absorbed all the water in the dough and the dough has become much denser in the process. This even takes water away from the gluten forming proteins and from the starch. As a result, the gluten network has less strength than it could have, and the gelatinisation of starch during baking is non-optimal, leading to a denser crumb than it could be. With a hydration close to 100% and a 12 hour dough rest, gluten formation and starch gelatinisation will be optimal. Don't judge the consistency of the dough after mixing. What matters is the dough consistency 12 hours later when it has absorbed all the water. It will seem much too wet after mixing, but 12 hours later the consistency will be just fine. With this technique you get a truly open crumb in your bread and the crumb will be even juicier. Try it out.

[@GrantBakes]

Understood 👍🏻

[@99varuna]

I tried this today, following the exact measurements but my dough turned out too sticky, even after bulk fermenting. I used wholemeal bread flour. What did I do wrong?

[@GrantBakes]

Did it appear stickier than mine in the video. Because this is definitely a sticky dough at 80% hydration. But if it's too stick, your flour might need a little less water than mine. This is normal. Next time, hold back 50g of water from the recipe when you mix. If the dough feels too dry after this first 30 min rest, you can add a little more water until the dough looks/feels right!

[@99varuna]

@@GrantBakes yes it did look stickier than yours. Thanks for the advice, I'll try it with less water next time 👍

[@welshrarebit1153]

My whole wheat sourdough starter never floats like that. Yet it’s bubbly and aerated

[@GrantBakes]

As long as it rises, that's all that really matters. The float test can be deceiving.

[@welshrarebit1153]

@@GrantBakes thank you kindly for replying. I’ll try your recipe

[@welshrarebit1153]

Why do you proof the dough twice before baking? One for four hours then for thirty minutes and then in the banneton basket?

[@wudafek8561]

To increase surface tension

[@GrantBakes]

The first rise is called bulk fermentation, and then the second rise after shaping is the final proof. The 30 minute rest is just for better shaping. Most bread recipes call for two rise times like I mentioned above.

[@welshrarebit1153]

@@GrantBakes thanks so much for explaining.

[@betsycarey2617]

Did you feed your sourdough starter with whole wheat flour?

[@GrantBakes]

Good clarification! There was just a little bit of leftover sourdough in my jar (about 50 grams). I fed that 50g of whole wheat flour and 50g of water. So it ended up being a "mostly" whole wheat starter. You could definitely use a 100% whole wheat starter or even a white starter or rye starter for this recipe. I've done it with white starter and a whole wheat starter before and I barely notice a difference in the final bread. Use whatever you have!