50% Whole Wheat Sourdough Recipe | How to Make 50% Whole Wheat Sourdough

How to make my 50% Whole Wheat Sourdough.
Healthy, hearty, and absolutely full of flavour. This 50% whole wheat sourdough is one of my most baked loaves at home. I love the way it handles, bakes, smells and most importantly, the way it tastes.
▼ 50% Whole Wheat Sourdough dough calculator
matthewjamesduffy.com/product...
▼The Full Recipe
matthewjamesduffy.com/50-whol...
▼ ▽ TIMESTAMPS
00:00 Introduction
00:16 Building the levain
01:54 Autolyse
03:35 Mixing
06:45 Folding
08:02 Shaping
14:20 Baking
As an Amazon Associate, I earn from qualifying purchases.
▼ MY GEAR
Scale - geni.us/9m7DoH
Cambro - geni.us/tfDafN3
Silicon Spatula - geni.us/FtvOfJR
Bowl Scraper - geni.us/Ybll
Planetary Mixer by Globe - geni.us/TwILAq
Thermapen - geni.us/cZg7y,
Banneton - geni.us/HlsSKz, geni.us/iIVj7l
Cooling rack - geni.us/B2gy
Thermoworks Timer - geni.us/XuzV Dutch oven geni.us/PtlQ
▼ FILMED WITH
Sony A7IV - geni.us/lKwG9LY
Osmo Pocket 2 - geni.us/XOKQ
Rode Mic - geni.us/AlA7
-------------------------------------------------------------------------
► MUSIC ► www.epidemicsound.com/referra...
-------------------------------------------------------------------------
► SUBSCRIBE: rebrand.ly/matthewjamesduffy/
► Online School: rebrand.ly/simplifying-sourdo...
► Official Website: matthewjamesduffy.com/
---------------------------------------------------------------------------
☕Enjoy this content and want to show support? Consider buying me a "coffee" here ► ko-fi.com/matthewjamesduffy
---------------------------------------------------------------------------
▼ CONNECT WITH ME
Instagram: / matthewjamesduffy
Tiktok: / sourdoughduffy
Facebook: / sourdoughduffy
Pinterest: www.pinterest.ca/SourdoughDuf...

[@sabbikins]

That was wonderful to watch, the way you handle the dough so confidently! Your little mini me is gorgeous 😍 I love how involved she was

[@matthewjamesduffy]

Thank you for your kind words Sabina! She def loves getting involved and it's so cool to ser her getting better with doughs.

[@josephdesando2446]

Awesome demo Matthew!!!!!!!!! U da best!!!

[@matthewjamesduffy]

Thank you Joseph!

[@justine_snacks]

Needed this one 🙏

[@jamespaul3064]

Great video ..... thank you for the education!

[@matthewjamesduffy]

Thank you!

[@rhondahauser1750]

Looks great!

[@matthewjamesduffy]

Thank you Rhonda 🙂

[@jklphoto]

Just swerved across your channel yesterday. Well done. Good content, well presented. Love your set. It looks like a real commercial bakery. I predict you'll outgrow that home oven quickly!

[@matthewjamesduffy]

Thanks for your kind words JK. I am lucky to have a very large deck oven at work so I get to play with both. I've also JUST got a Tom Chandley Pico Plus which is a little deck oven for 5-6 loaves at a time. I look forward to getting it setup.

[@user-ey9bt7fs6n]

Love the educational videos learn something every time. I’m a home baker for family, friends and neighbors. I would love to see a video on reviving starter from the fridge. Because of travel mine can sit for up to two weeks. My feeding schedule after two week is 2:1 with 3 feedings.

[@matthewjamesduffy]

That's a great topic. I actually am away for. a few weeks with my starter in the fridge back home. I could make that when I get back ;0

[@KhashayarTaheriz]

You are awesome 💎💎💎

[@olgatotochenko4241]

Thank you for easy to follow instructions and explanations! The only issue I've encountered with this recipe is that my dough is very sticky at the preshape stage. Do you have any idea on why that might be happening?

[@jcrotty18]

Great stuff and thank you for sharing your process. How critical do you think using a stiff levain vs liquid when working with whole wheat flour?

[@matthewjamesduffy]

Hey Joseph, thank you! It really doesn't matter i've done both (the recipe on the blog is with a 100% hydration starter) and I can't see any noticeable difference in the final product. I think it depends on your baking and what works best for you.

[@jcrotty18]

@@matthewjamesduffy Two more questions. Did you mix for 15 minutes due to the higher whole wheat ratio or is that your standard mix time regardless? What size is the round cambro you put the refreshed levain in?

[@alejandrogomez7378]

Awesome as always chef! Quick question, do you always cover your loaves with plastic during cold proof? Thanks!

[@matthewjamesduffy]

It depends where I am cold proofing. In my home fridge yes I do!

[@clonephone82]

And where not?

[@mvadu]

As someone without home mill, what do you think of bulk barn flour? I use their unbleached bread flour and mix whole wheat and 12 grain flours.

[@matthewjamesduffy]

I think the bulk barn flour could be alright if the store is busy and they are using it fast. You could try and reach out to a few local bakeries to see what they use and where to get it as well.

[@Elizabeth-nj3kw]

Hi Matthew, is the whole-wheat flour being used in this video stoneground flour, thanks! ❤️❤️love how the bread turned out.

[@matthewjamesduffy]

Hey, Elizabeth thank you! This is stone ground yes. I milled the flour on a New American Stone Mill.

[@martijnbiesbroek8776]

Hi you might want to add this in the description I could not find if you are using freshly milled. Thanks

[@clonephone82]

Hey very nice video. I am wondering that you kneed so long. I taught after autolyse kneeding time i not that much.

[@matthewjamesduffy]

Thank you! I think it really depends the grains and hydration. IMO many people under mix doughs because they are taught a "no-knead" method which is great especially for lower hydration breads.

[@clonephone82]

@@matthewjamesduffy okay many thanks for your answer. Is there a way to check how long to not under and not over kneeding?

[@clonephone82]

It would be great to see more videos with kneed in the mixer. How long how to check to kneed the right time... Better pictures from the dough in the mixer... There are a lot of videos around with no kneed but with mixer... Yours is the first i found which is really great

[@matthewjamesduffy]

@@clonephone82 thank you!

[@Kuiperbelttt]

Great vide thank you!!! how should you make bıg batch of dough can you make a video about that? How do you calculate it?

[@matthewjamesduffy]

Thanks! I’m not sure I know what you mean?

[@Kuiperbelttt]

@@matthewjamesduffy for example, I made a bread dough but only 2 bread I did. I would like to make 20 bread. that means more water, flour, salt and leaven. how we do "Large batch of bread" what I mean is what is the math behind it. kind of bakers formula. I hope I can explain this time. thank you so much for the response!

[@matthewjamesduffy]

@@Kuiperbelttt oh I understand what you mean. You should check out my video on bakers % it would help you. I also have excels on my site available for download to help you scale your recipes.

[@Kuiperbelttt]

@@matthewjamesduffy thank you so much I will check, you are the best!

[@barrychambers4047]

Nice video, thanks! Did you home-mill this whole wheat, and if you did, was it somewhat sifted?

[@matthewjamesduffy]

Hey Barry! I milled it on a New American Stone Mill. If you use a home mill you’ll likely need to decrease the hydration. I don’t typically sift my whole grains and this is not sifted.

[@barrychambers4047]

@@matthewjamesduffy Looks quite good for home-milled! Thanks!

[@matthewjamesduffy]

@@barrychambers4047 Hey Barry! Just to clarify, new American Stone MIlls are not home mills. Its a 42" stone mill. Ill try to shoot a video on how to mill with it when I get back from vacation.

[@barrychambers4047]

@@matthewjamesduffy Wow, love to see that when you get around to it Matthew. Thanks for the reply!

[@matthewjamesduffy]

@@barrychambers4047 I am back and I am hoping to do it one weekend this month. No promises but ill do my best.

[@simoneerbeek1043]

I have a question, in your feed you shape with quite a bit of flour on the counterside/ top of the dough. If I do this my sticky inside dough doesn’t stick well with the floury countertop side when i shape it..tips??

[@matthewjamesduffy]

Hmmn not sure, I dont really use that much I try to just use what is necessary. My guess would be that you are making a much lower hydration dough?

[@lynnegrignon1611]

What is the manufacturer of the mixer you used- not the planetary mixer linked in the video?

[@matthewjamesduffy]

It’s a 15kg spiral

[@lynnegrignon1611]

Thank you for responding. I’m such a fan…. Working through your sourdough courseware 😊

[@charlesbruggmann7909]

What is the real advantage of a ‘2 stage’ recipe like this one compared to a simpler ‘1 stage’ recipe?

[@matthewjamesduffy]

Hey Charles, I am not sure what you mean by 2 stage recipe? In most sourdough baking you prepare a levain/sourdough starter and use that to mix your dough when it is at its peak. The first mix is the levain/sourdough feed.

[@salvatorefrancescocarollo8261]

why is the levain so small in %

[@matthewjamesduffy]

Not sure what you mean I don't think its that small.

[@salvatorefrancescocarollo8261]

@@matthewjamesduffy Its 4.4% of the recipe, normally wouldnt it be around 20% ?

[@matthewjamesduffy]

@@salvatorefrancescocarollo8261 no that’s the total formula. The final dough is 18-20. Check the recipe on my blog it’s posted.

[@benjaminr4737]

pr໐๓໐Ş๓