100% Whole Wheat / Whole Grain Sourdough Bread (extended cold autolyse method)

Here's a new, easy and interesting way to make delicious and light whole wheat sourdough bread. This whole grain sourdough bread was made with 100% unrefined whole wheat flour, milled myself at home (see information regarding the mill I use below). If you would like to try a 'one day' version of this style of recipe, check out this video • One Day Whole Wheat So... .
About this method
An autolyse/soaking of the flour and water is usually done over a much shorter period of 20 minutes up to a few hours time. I am using a much more extended soaking method under refrigeration. Placing your soaking dough in the fridge is important to prevent any fermentation and to keep the enzymatic activity under control when you are extending the soaking time like I do. You can use this method with a shorter autolyse at room temperature, however I have tried this and I believe the long fridge soak provides a more improved result.
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[@EllysEverydaySoapMaking]

Need extra support and inspiration with your whole grain sourdough baking or home milling? Come and join the Elly’s Everyday member community! 🌾 (it’s lots of fun) www.buymeacoffee.com/ellyseveryday/membership Mockmill information and discounts for Elly’s Everyday viewers are available here: www.ellyseveryday.com/home-milling-mockmill Thanks for watching, please see the video description for more information and links.

[@Raoena]

Thanks Elly! I wrote out the recipe with your instructions: 130 grams whole wheat starter 9 grams salt 450 grams whole wheat flour 405 grams water Combine just the flour and water just until all flour is moistened, but do not knead. Cover and place in fridge 12+ hours for autolyse. Spread dough on bench. Spread 130 grams whole wheat starter over dough. Fold once. Add 9 grams salt. Knead gently for a few minutes to mix. Dough becomes wetter and sticky when mixed. Knead for a few more minutes more, then stop. Place dough in covered container and put in cool location for bulk ferment until doubled in size and bubbly. It may take around 12 hours. Do 5 gentle stretch and folds over the course of an hour. Rest for 15 minutes in between each stretch and fold. Immediately after the last stretch and fold, turn dough out, and tighten gluten cloak on bench. Place right side up onto dampened parchment. Lift into bowl or banneton. Use rubber spatula to flatten damp paper against sides of bowl. If it's cold in your house, place the bowl and a cup containing hot water into a closed container for final proofing. Otherwise just cover the bowl with a tea towel. After an hour, preheat oven to 230 degrees Celsius. Put lidded baking vessel (pot, baker, dutch oven) into oven to preheat. Continue to check on dough and rotate bowl every half hour until final proof is done (about 2 hours). Use parchment to carefully lift the dough into the preheated pot. Spray with water. Flatten parchment against sides of pot. Place lid on pot and put in oven. Bake for 25 minutes with the lid on. Remove lid and bake for additional 15 minutes until done.

[@EllysEverydaySoapMaking]

That's wonderful, thank you! I actually have the recipe written out in full in the files of the Whole Grain Sourdough Baker's group on Facebook too if you're interested. The only comment I would make is that I only use the warm proofing set up in winter, when my kitchen is cold. Most of the time I just proof the dough on the bench with a tea towel over it :)

[@Raoena]

@@EllysEverydaySoapMaking Got it! I will edit to say to use the warm proof setup if it's cold outside. I wish you had a blog outside of Facebook!

[@lyricaldawn]

Also note: wait to light the oven until 30 minutes before the final proof is complete and remember to razor the top just befor baking to allow for a good “oven spring”, I think it’s called.

[@mojtabafathi4142]

Hi please help me. It's an emarganse :)))) How much dry yeast I'll use for this bread. I mexed flour 1 hour a go but I do not know what to do tomorrow :)))

[@Raoena]

@@mojtabafathi4142 I would use about 7 grams of dry yeast for 450 grams of flour.

[@howverymary]

Thank you so much for making this! I’ve watched a ton of sourdough videos but couldn’t find anyone who did 100% whole wheat and made it so straightforward and learner friendly! I’ll have to try this soon. Thank you! :)

[@EllysEverydaySoapMaking]

Thank you Mary, glad you liked it!

[@howverymary]

Just wanted to update, I tried this today and it came out beautifully! I was worried it was going to be way too dense and wet because we got rain overnight and the water had pooled in the bowl. My starter was also very liquidy. But it turned out so so well. I just took it out of the oven and the golden crust looks so beautiful! So glad to have found this.

[@EllysEverydaySoapMaking]

That's wonderful! Congratulations on your success. You can lower the water amount in this recipe if you like, the high water works well with my flour but not for everybody.

[@jyn5178]

Elly, I always use your recipe and method now!! I am getting wonderful crumb even with additions like dehydrated onion, cheese and black sesame. The crust is thin and the inside chewy and good. It lasts a week in the refrigerator too. I do mix in 1/2 tsp instant yeast to the 130 gr of starter before folding it into the autolysed dough, and 50 gr of AP flour in the starter. My loaf is really 90% whole wheat though I did make a 100% loaf once. I don't need to look elsewhere to get hints on lean whole wheat sourdoughs anymore. You certainly found the key to making what many say is a difficult bread to make.

[@EllysEverydaySoapMaking]

Thank you! That is really great feedback. I'm so glad you have had so much success with the method!

[@mcanultymichelle]

I love this video .I finally found a practical sourdough recipe with grinding your own flower.

[@EllysEverydaySoapMaking]

Thank you Michelle, glad you liked it :)

[@thomascarothers5958]

Thank you so much for your insights. I made this yesterday, and it worked beautifully. The satiny manageable dough, the crumb, the texture, the flavor, everything. No more whole wheat "doorstops" for us!

[@EllysEverydaySoapMaking]

Thank you so much. That's the best feedback! So glad to hear of your success.

[@garyscott982]

Wow. Looks great! I’m not sure I want to invest 27 hours in my bread. I’m 75 and might not make it through the lengthy process. Lol.

[@EllysEverydaySoapMaking]

Ah yes, I can understand that! You might prefer this method instead: Whole Wheat Sourdough Bread - In One Day kzbin.info/www/bejne/ZouWkphnq7WBh5I

[@jillk2316]

you made me laugh :) Im 69 and think............. what better way to spend my time but to play and enjoy the process of Sourdough :) But i like your answer better :)

[@susanmcc99]

Can't wait to try this -- I really appreciate your unfussy, unprecious approach to both baking and baking instruction.

[@EllysEverydaySoapMaking]

Thank you so much.

[@purewildflowerhoney263]

What was once a bread enthusiast's fun instructional video is now a reference for pandemic preparedness. Thank you.

[@EllysEverydaySoapMaking]

Thank you. I'm glad to help.

[@skinthoselemons]

Thank you so much for explaining the overnight autolyse process. It worked beautifully for my loaf of Indian atta (whole grain flour from durum wheat).

[@EllysEverydaySoapMaking]

Wonderful to hear Malini!

[@kananeesh7900]

Awesome video! Think I’ve watched a million of these videos and this is the most simple, straight to the point video I’ve seen.

[@EllysEverydaySoapMaking]

Thank you, that's great feedback.

[@barbaraustica9837]

Thank you for posting this recipe and technique. I am finally happy with my "everyday" whole wheat bread for my morning toast. A bit of almond butter on it and I am good until lunchtime. I don't use any white flour anymore and I love the texture and flavor of the loaf made this way.

[@EllysEverydaySoapMaking]

Thank you Barbara, toast with almond butter sounds delicious! My husband eats his with fresh peanut buter and honey :)

[@ncka8476]

Elly, I've had such success with this method and it's made the whole process so much easier and more enjoyable. I'm really glad I found you, your videos have helped me a lot.

[@EllysEverydaySoapMaking]

Thank you, I'm so glad to hear that my videos are useful. I like the simple process and it seems many others do too. Thanks again.

[@paulmason9189]

Great simplified version of making a sourdough loaf, I'll be giving it a try at the weekend.

[@EllysEverydaySoapMaking]

Thank you Paul, best of luck. I have been receiving some feedback that people are getting very wet, sticky doughs from this recipe (due to flour differences), so unless you have very strong white wheat flour I'd try reducing the water content a bit. Maybe try 80% hydration. Best of luck! Elly

[@paulmason9189]

@@EllysEverydaySoapMaking thankyou for the advice.

[@EllysEverydaySoapMaking]

No problem.

[@frugalcooking523]

The most relaxing sourdough bread making ever !

[@EllysEverydaySoapMaking]

Thank you :)

[@lyricaldawn]

Thank you! Thank you!! Thank you!!! I’m 65 years old but I just made my first ever loaf starting from scratch with making a starter, 100% whole wheat sourdough bread. I used this video and 2 others; your Everyday and Starter videos. Thank you for making this fun and doable. Your casual attitude and in depth explanations were just perfect. This gonna be one of the best things to come out of the Coronavirus. 😁

[@EllysEverydaySoapMaking]

Oh thank you Donna, that's so heartening for me to hear! I'm really happy to be able to help you and others. It's a real labour of love! Please feel free to share my videos with others if you think they may be interested. I'm just starting to realise how helpful this all is at this time. Thanks again.

[@larrymatney52]

Elly, Thank you for posting this. I followed your recipe to make several loafs in bread pans. They were good but my dutch oven came this week and I just finished my first loaf with it. Great oven spring. I never expected whole wheat sourdough bread to look so great. Thanks for your help and your great recipes.

[@EllysEverydaySoapMaking]

That's so great to hear Larry, congratulations! This bread is quite flexible, you can bake it however you please :)

[@MarysNest]

Hi Elly, What a wonderful channel you have!! I am so happy to have discovered you!! So glad to see you using the MockMill. I love mine too! Thank you so much for sharing all about this recipe.I agree with you 100% - I really like to leave the dough in the fridge overnight. It gives the bread such a wonderful flavor - and contributes to the soaking process to neutralize the the phytic acid. And I think you are smart about keeping the salt from the starter. I'm like you - I'm not sure of the science behind it...but it makes sense that the starter might not like being covered with salt! Love your "homemade" proofing oven!! What a great idea!! What a glorious bread!! Thank you so much for sharing!! Love, Mary

[@EllysEverydaySoapMaking]

Thank you Mary for your wonderful feedback and kind words - I really appreciate what you've said! I had a quick look at your channel, it looks fantastic! I am very much into making things from scratch, at home, using easy, no-fuss methods. I'm also a rather frugal person. I love to make my own whole foods recipes with basic ingredients, and I save so much money in the process. Thank you again.

[@desireereiach5869]

Thank you for all your sourdough videos! I have so enjoyed baking bread using your handy time saving tips and tricks. I especially love the parchment paper tip. Changed my life!

[@EllysEverydaySoapMaking]

Thank you Desiree! I'm so glad you've found them helpful.

[@im2bused]

I followed this fairly closely, and am delighted with results! Thanks Elly!

[@EllysEverydaySoapMaking]

Wonderful Corey, that's great!

[@mrznjaci]

I want to thank you for this great recipe! The bread was great! Soft, nice crust, far better than what you can buy in stores.

[@EllysEverydaySoapMaking]

Fantastic! That's wonderful to hear.

[@Paulinious]

Thank you very much for this detailed video with down to earth instructions. I just baked a loaf following your recipe and I have never had a loaf come out this nice before. So much "oven spring"! You are very humble but we can tell you are a pro! Can't wait to taste it but I had to tell you thanks right away

[@EllysEverydaySoapMaking]

Wow Paul, thank you so much! I'm really pleased you had such a success with the recipe and method. Thanks for taking the time to provide your feedback, I really appreciate the support and encouragement!

[@carengreenberg3198]

Yesterday I made 2 different loaves: whole wheat (using a whole wheat starter) and spelt (using a rye starter). I have you to thank for having any starters at all!!! Both breads came out amazing, if a little more moist than I would like, with a taste that is out of this world. They rose unbelievably and look gorgeous. BUT, my dough was never as firm as yours. I found this to be the case when I made your basic sourdough recipe and the olive and sundried tomato recipe, as well. The bread is always really good but I can never handle the dough as you do in your videos. I kind of assume that the reason may be because of differences in our flours. I did all my mixing and folding and kneading right in my bowl with a very sturdy spatula. And I think I did detect a small difference in the spelt dough as I progressed with my stretching and folding but I needed to go out so stopped after the 4th round. If I had continued, is it possible that the dough would have firmed up considerably? In any case, I will continue using this method and hopefully I will improve. I really want to thank you for eliminating my fear of sourdough starters and bread making. Your easygoing approach and great explanations have been invaluable to me.

[@EllysEverydaySoapMaking]

Thank you Caren, I really appreciate your feedback! And so glad to help you on your sourdough journey :) I'm not exactly sure about your spelt loaf, I haven't made much spelt myself yet but am just starting out with it, so no great advice there unfortunately. Is your flour freshly ground? If not, it could have been sifted and thus would have less bran and less water absorbing qualities. Some commercial whole wheat flours have been sifted lightly to remove the coarsest bran. I wonder if that could be it. Otherwise there are many other variables with flour - maybe mine is just super thirsty! I would just add less water to the recipe and see how that goes. Good luck!

[@carengreenberg3198]

Thanks for your reply. My flour wasn't freshly ground. I used to grind my own but wasn't always happy with the quality of the wheat berries I have at my disposal so started buying it. I didn't really think about the bran issue. Wonder if I can add brand into the flour. Hmmm. Anyway, thanks for always being there and inspiring me!

[@EllysEverydaySoapMaking]

You're welcome. I would just add less water to the flour that you have :)

[@heathermarshall6413]

Caren, I have had the exact same experience with all of Elly's bread videos I've tried. Elly's starter is always much more solid than mine as well, so that may be a factor. She does hers from the refrigerator and I do mine in the cabinet and feed it daily. I will say that the sticky dough still always seems to produce a really nice loaf. Anyhow, that was just a really long way to say, "me too." Haha, but I love these videos so it's worth the little adjustments!

[@alphastarcar]

Beautiful! Thank you for sharing. I’m making my first ever sour dough wheat bread and just started with your recipe. I can’t wait till it’s ready to eat!! Thanks again!!!

[@EllysEverydaySoapMaking]

Wonderful! Thanks, all the best :)

[@desireereiach5869]

In addition, I followed your soap making video and have made your cold process cool lye recipe and it is also wonderful. Love making soap and sourdough bread thanks to you.

[@EllysEverydaySoapMaking]

Desiree you've made my day! Thank you so much.

[@genderegg]

What a gorgeous loaf! Love the charismatic explanations

[@EllysEverydaySoapMaking]

Oh thank you! You've made my day.

[@amandalashley3819]

I'm excited to try this! Also, I thought my mom and I were the only people who used plates to cover bowls 😊

[@EllysEverydaySoapMaking]

:)

[@patricewassmann212]

I do too! Convenient and no plastic!

[@tracisellers]

What a beautiful crumb on a whole grain loaf! I have been trying to work this out for years. Thanks for posting!!

[@EllysEverydaySoapMaking]

Thank you, you're welcome!

[@jyn5178]

I tried many recipes too but Elly's is super - it works every time for me.

[@lesatonne1638]

This video has helped me more with fresh milled wheat than any I have watched (and there have been plenty!). I love that your videos are 'real'. Learning to make soap is next on my list.

[@EllysEverydaySoapMaking]

Thank you so much Lesa, I'm so pleased to hear that!

[@thedareneewilliams8360]

You did an amazing beautiful job thank you for all your instruction!! perhaps now I can be successful with a beautiful nice chrome sourdough whole wheat 🐱🐎

[@EllysEverydaySoapMaking]

Thank you, I'm sure you will if you try! Sometimes people need to reduce the water amount in this recipe for their flour, but you could always try with my recipe and adjust it as needed.

[@swatts1195]

Thank you. With Covid-19, we, in the US, are having trouble finding flour. I have a vigorous starter and plenty of wheat berries and a WonderMill. Am going to try this right away. I've been using AP flour for my sourdough so I hope this works for me.

[@swatts1195]

And PS. My 8 y/o granddaughter is named Ellie.

[@EllysEverydaySoapMaking]

Wonderful! Just try it with a bit less water than I do, my Aussie wheat is very thirsty! Take care, I'm having trouble finding flour and wheat here too.

[@sewrealcraftygirl67]

Hi Elly, I recently bought a Mockmill and I haven’t been having good results with my loaves (definitely a learning curve to using fresh milled flour). Then I tried your recipe and followed your method exactly and my loaf came out beautiful and light and fluffy!!! Great gluten development and a very extensible dough. Can’t wait to cut into it tomorrow morning! Thank you for the recipe and tutorial

[@EllysEverydaySoapMaking]

Fantastic! Thanks :)

[@GrandmasGardenofHope]

What lovely dough! I've been thinking of soaking the flour and water alone... Now I can't wait to give it a shot. And I am putting that mill on my Christmas list. Lovely video. Thanks for creating it. God bless!

[@EllysEverydaySoapMaking]

Thank you Anita, and merry Christmas!

[@nailog6464]

Thank you you really helped me 🌹

[@EllysEverydaySoapMaking]

You are welcome! 😊

[@manmohansinghsaxena4540]

Beautiful bread. 12% protein in flour is very nice. If salt is added 30 minutes after the starter is added, it gives some time to starter to operate and act freely before salt controls it's activity. In older days, I read that starter was engulfed in bath of salt to save it when refrigerators were not common. They would chop off the salt to bring out the starter for reuse. If starter is mixed right when flour is initially mixed, more flavor can be obtained in the fridge. However, your loaf, crust & open crumb appears awesome

[@EllysEverydaySoapMaking]

Thank you for your comment. There are many ways to make great bread, this is just one of them.

[@artbykcappadona5166]

Really want to cook with whole grain so I appreciate this video. The loaf looks beautiful. Your wet parchment solves a huge problem for me. Keeps my kitchen from becoming a big mess with flour all over towels. It makes it easy for me to move the dough. Thanks so much for that suggestion. I probably have watched 100 different videos on making sourdough. Your techniques are simple and easy to understand and make a lot of common sense.

[@EllysEverydaySoapMaking]

Thank you so much, I'm glad you found this helpful :)

[@sharonlatour6230]

Elly, thank you!! I'm going to try this! Lovely loaf of bread too!!

[@EllysEverydaySoapMaking]

Thanks Sharon!

[@daiseymae6263]

You have the most beautiful voice!

[@EllysEverydaySoapMaking]

Oh wow! Thank you Marcy! That's very nice of you to say.

[@martcalmartcal]

Yes, I thought it was Nicole Kidman talking!

[@fajrkalimah1786]

Elly's Everyday hi im thinking is there an error for amount of water as you said 1.6 cups while flour is 3 yet you said 90% hydration. Did u mean 2.6?

[@KelvinKrastel]

@@fajrkalimah1786 She measures by weight, not volume.

[@tushar7832]

Hi Elly Hope your doing great My dough became quiet sticky after the overnight water lycing and even more when I Incorporated the salt and starter what do I do?

[@raffaelepigneri1413]

Well done!!! Thanks for sharing this!!! One question about the starter: did you feed it right before adding it to the dough?

[@EllysEverydaySoapMaking]

Thank you! No, the starter was fed the day before and used straight from the fridge.

[@mrswhitworth3273]

I followed the directions and it worked! It is my 3rd attempt to make a loaf of sourdough bread and this helped make it the best one yet. I will definitely use this method again.

[@EllysEverydaySoapMaking]

Fantastic!

[@patricejensen7833]

What a wonderful video. I have been making 100% whole wheat sourdough for years and I love your idea of wetting the parchment paper. I'm going to try your method of soaking the flour and water overnight soon. Thank you for sharing your ideas!

[@EllysEverydaySoapMaking]

You're welcome Patrice, and thank you!

[@Mavka-m7f]

Good morning!😊 Before you are mixing dough and starter and salt, do you have to let dough warm up? If yes. For how long? Thanks.

[@EllysEverydaySoapMaking]

No I just mix it all up cold. In hot weather it is a real advantage to start with cold dough. In cool weather it makes no difference because you would have to warm up the dough one way or another anyway :)

[@janiceschmidt3074]

Your starter video showed that you keep your starter runnier than the starter showed in this video. If my starter is runnier, do I need to add some extra flour? How do I figure out how much extra flour? The starter in this video seems pretty stiff. I followed your method and made this bread for the first time today. I really like it! But I did have runnier starter and added some extra flour when I added the starter, but I don't know if I added enough.

[@EllysEverydaySoapMaking]

Yes that's right, I made that starter video a while back and at the moment I'm keeping my starter thicker. I change it all the time depending on the mood! If I wanted to follow this recipe and my starter was runny then yes, I would add a bit more flour to thicken the starter before I mixed it into the rest of the dough. Just a tablespoon or two would be enough. Thank you for your question :)

[@RobertBadgett]

Just tasted my first slice and it is very good. And easy. I changed the timing to keep from baking late. I started at 0645 day one, with BF overnight. Thank you

[@EllysEverydaySoapMaking]

Great! So glad you're happy with the result.

[@whlworld]

Thanks for your video very much! And I love it so much ! I've been wondering how to make a 100% whole wheat bread with beautiful texture for many years. Now I fully understand!

[@EllysEverydaySoapMaking]

Thank you, glad you liked it and found the information helpful :)

[@4Audi]

Hi Elly, I tried your recipe and the taste of the bread was great. We loved it. But during the process, the dough wasn't really as yours in the video. And I think it was due to starter. So my question is: the 130 grams of starter that you use, is it straight out of your starter container or do you take some starter, mix it with flour and water, leave it for a while, etc? I've heard of 100% hydration starter, 50% hydration starter, and so on. So I'm confused. What hydration is yours for this recipe? Thank you very much!

[@EllysEverydaySoapMaking]

My starter had been in the fridge for a couple of days, and it was a bit dryer than 100% hydration (probably about 70-80%). I like to keep mine a bit thicker usually. I'm sorry about that, it wasn't precisely measured!

[@beckpal]

Good question! This is what I was questioning as well, the hydration of the starter.

[@Kookaburra268]

@@EllysEverydaySoapMaking Hi Elly, if I follow your starter video, will it eventually be as thick as yours? Yours almost looked like dough itself. By the way, my starter is only about 3 days old...a bit to wait.

[@rampxxxx]

Hi Elly, Regarding hydratation , which is the wheat grain you use, where it came from and which is the gluten and protein percentaje if you have all that data. thank you.

[@EllysEverydaySoapMaking]

Hi and thanks for your question. I use Australian grown organic wheat grain. It's a modern hard, white wheat variety. I buy it from the Kialla milling company here in Queensland. It's close to 12% protein. Here is a link: kiallafoods.com.au/product/organic-wheat-grain/

[@EllysEverydaySoapMaking]

Also I have to apologise my starter was not 100% hydration in the video, it was a bit thicker.

[@rocketspice]

Giant Sand Fans

[@lafleur8279]

@@EllysEverydaySoapMaking hi Elly, could you please tell how much % hydration was your starter? Approximately some kinda about 80%? Thank you!

[@armankamalzadeh8016]

I enjoyed watching this video! Felt like a friend giving me an honest experience of herself

[@EllysEverydaySoapMaking]

Ah that's beautiful feedback, thank you.

[@marinemanish]

Hi Elly, for me it's been10years of practice attempts, that now I have achieved a reasonable degree of confidence with breads including sourdough. We haven't named our mother dough starter as yet but it has aged 2.5 years gracefully and has been brilliant. My wife and teenage kids love the variety of Sourdough I bake. Then last week saw this video of yours, and I must say it has totally changed the way I looked at whole wheat (ata) Thanks for your guidance, it was an amazing bake, wish I could post a pic here and am sure you would appreciate what you see.

[@EllysEverydaySoapMaking]

Hello, and thank you for your comment and great feedback. I'm so pleased that you've found my videos and approach interesting and helpful. I like to look at new ways of doing things. This method was a game changer for me and so many others. Thanks again.

[@francoise-mariethein682]

I baked the whole wheat S B . Beautiful and so good. Most important very healthy > I replaced 1/2 of the water with the whey from the cheese I did. Taste wonderful. Thank you Elly.

[@EllysEverydaySoapMaking]

Wow, that sounds wonderful! Congratulations!

[@double0bum]

Thanks Elly. Nice to read the comments and see a lot of people filling their time with bread making right now. I've just made my starter and my first two successful loafs and yes, I'm addicted, and now watch people making SD on youtube looking for tips and just to pass the time. You make it very simple and accessable. I appreciate the lack of thermometers and that you use the banneton in a way that works for you. I might have to try that as my dough has stuck both times! All the best, Anna.

[@EllysEverydaySoapMaking]

Thank you Anna, yes I like to do things in my own unique way, ways that work for me. I encourage people to be really creative with their methods :)

[@ncka8476]

Really great, you've done an amazing thing here. Thank you for sharing this.

[@EllysEverydaySoapMaking]

Thank you so much!

[@ardalanhaddad209]

I am watching this right after finished your older video published in 2016 :-). I have to say no only you are a passionate baker, you also have a great voice that is very suitable for radio programs and audiobooks. Thanks again. I will revisit this video again when I am making my next sourdough loaf. Thanks again. we should all be baking our own bread and once the tasted no one will every buy those overpriced loaves of bread from bakeries :) Happy Baking All

[@EllysEverydaySoapMaking]

Thank you so much, what a wonderful compliment :)

[@anitachristian136]

it looks awesome! I've been making whole meal bread in the bread maker for 23 years and now I'm starting with sourdough. I now make waffles and tortillas with sourdough starter so not a drop of it is ever wasted. Thanks for your videos!

[@EllysEverydaySoapMaking]

Thank you Anita, I never waste a drop of my starter - it's easy once you get the hang of it :)

[@EllysEverydaySoapMaking]

🌾 HOME MILLING UPDATE - MOCKMILL These days I mill all of my fresh whole grain flours at home using my German made benchtop stone mill, the Mockmill 200. I recently I joined the Mockmill international and USA partner programs and I'm proud to recommend this mill! Any Mockmill purchases made through these links provide me with a commission on the sale, at no extra cost to the buyer. USA customers also get a discount if they use my link or promotion code (see below). ✅ Elly’s Everyday Mockmill link for USA Customers (with 5% discount): mockmill.us/?coupon=everyday OR enter the promotion code EVERYDAY (not case sensitive) when you check out at the US Mockmill store mockmill.us/ to receive the 5% discount ✅ Elly’s Everyday Mockmill link for International Customers (anywhere in the world outside USA): mockmill.com/int/?sPartner=101515

[@shortymcshort4608]

Maybe you could pin this? More people would be likely to see it, I guess. Just a suggestion! (:

[@dgewecke3859]

Thanks for the video! Had great success adding the overnight cold autolyse to my process. Much better on my 1st attempt.

[@EllysEverydaySoapMaking]

Fantastic! That's good to hear.

[@JSlippy]

Great video! It's so nice to not take it too seriously. The joy is in the discovery.

[@EllysEverydaySoapMaking]

Thank you Joe! I agree completely!

[@imanyasin4023]

Thank you , gorgeous bread! And you are accurate in explaining all the details

[@EllysEverydaySoapMaking]

Thank you, you're welcome!

[@dilletante4ever]

Amazing loaf of whole wheat bread. I am certainly going to try this!!

[@EllysEverydaySoapMaking]

Thank you Shoba, have fun with it!

[@aaronrider4051]

This is a very nice recipe for a beginner. My first loaf along the lines of your recipe turned out pretty well. It's also very flexible, with a good deal of room for modification as befits the individual baker. Thanks for putting this together!

[@EllysEverydaySoapMaking]

Thank you, I appreciate your feedback! My recipes are definitely flexible - I only ever see them as a guide :)

[@petecypriot]

Terrific video. Many thanks. I have started my first sourdough whole wheat loaf as a result of this and I will follow all these steps.

[@EllysEverydaySoapMaking]

You're very welcome Peter, thanks.

[@judithbarnes3687]

I am new to sourdough bread baking but was successful with my own starter. White flour is hard to find now during the COVID-19 pandemic, so I am thrilled to discover that a 100% whole wheat sourdough bread with perfect-to-me open crumb is possible. Your bread will taste better with fresh-ground flour, but I am still eager to try this! You are an enjoyable tutor, relaxed and natural. Thank you!

[@EllysEverydaySoapMaking]

Thank you Judith, that's very good to hear! I think you'll enjoy having a go with the whole wheat loaves, they are a bit more challening, but worth it!

[@sandraroberts626]

Wonderful video. Thank you for sharing. I've been looking for method that uses my freshly milled whole wheat. Excellent presentation style.

[@EllysEverydaySoapMaking]

Thank you so much Sandra, appreciate your feedback.

[@amandanel6854]

Thank you - you are such an inspiration.Love your tips and you make it so easy to bake amazing sourdough bread

[@EllysEverydaySoapMaking]

Thank you Amanda, that is so wonderful for me to hear. Thanks for taking the time to say so :)

[@pietercronje5888]

Thank you! This is a good idea to use longer autolyze!👍

[@EllysEverydaySoapMaking]

Thank you! It seems to work well with my flour.

[@carrierussell3411]

Trying this over the weekend - can’t wait to see how I do 😍

[@EllysEverydaySoapMaking]

Have fun!

[@celeritas2-810]

This is a truly lovely video. Your personality comes through. Bread making is quite emotional for me (in a good way) and I just loved this.

[@EllysEverydaySoapMaking]

Oh thank you so much. That's a wonderful thing to share with me. I try to be myself and enjoy my video making.

[@celeritas2-810]

@@EllysEverydaySoapMaking next step is for me to actually get a sour dough starter going! I'm a focaccia and ciabatta with poolish lady right now.

[@EllysEverydaySoapMaking]

You're very accomplished! I have a couple of videos abiut sourdough starter on my channel if you're interested :)

[@SOQuest10n]

This is such a great video - great pace, the right level of information and a soothing voice! More importantly, great bread!! Thank you.

[@EllysEverydaySoapMaking]

Thank you, I really appreciate your feedback. That's very nice to hear!

[@CriticoolHit]

Well done. Good info, high quality audio and video. Thank you for your time and effort.

[@EllysEverydaySoapMaking]

Thank you, I appreciate your feedback. My videos are continually improving as I go along. So much to learn!

[@tatianavutsan5292]

Thank you so much for this video! it was really helpful! and what a beautiful loaf of bread!!

[@EllysEverydaySoapMaking]

Thanks, and you're welcome! :)

[@Mavka-m7f]

Thank you for the great tips 😊. Definitely will bake some.

[@EllysEverydaySoapMaking]

Thank you, good luck with it!

[@AltoidJTP]

Never tried home ground flour, mainly because of the very few videos I watched where there were similar complaints about the overall texture. I am looking forward to trying your approach. Thanks again for all the wonderful videos!

[@EllysEverydaySoapMaking]

Thank you Michael, definitely give this one a try - the difference is remarkable! Thanks for your feedback too. I appreciate it :)

[@VarongTangkitphithakphon]

Thank's a beautiful loaf! thank you for the technique!

[@EllysEverydaySoapMaking]

Thank you!

[@none941]

Hi Elly! I've made this recipe and it is absolutely amazing. Thank you for showing the way to wonderful whole grain bread!

[@EllysEverydaySoapMaking]

You are so welcome Steve! Thank you :)

[@craigjacob3704]

Looks wonderful. Thank you so much, I'm going to do that overnight rest/ soak for sure. Makes so much sense to let the bread develop

[@EllysEverydaySoapMaking]

Thanks Craig, yes it's a pretty amazing technique if your flour is suitable for it. Good luck!

[@danielasmr6021]

we started baking bread since quarantine and the person that took on the responsibility to bake it never managed to get the bread fluffy and delicious. i decided to step forward and give it a shot with this recipe so wish me luck in 5-6 days since I have to make the starter first

[@DaxenSweed]

Playing with grinding own flower. About to do a final proof and going to do the stretch and folds just beforehand as you did. Looks like it makes the dough much easier to shape and handle. Here we go! Thanks for the video :-)

[@EllysEverydaySoapMaking]

Thank you, you're welcome! If you have the time you can get even greater results doing the stretch and folds during the early parts of the bulk fermentation...if you're home to do it.

[@dennisbainbridge6135]

Stuck in lockdown in UK and decided to try sourdough. Used different method to yours for starter but your recipe for the bread. Over the moon with results. As 72 year old novice can't wait to try other sourdough breads

[@EllysEverydaySoapMaking]

Oh that's fantastic Dennis!! Good for you! My parents are around your age and they love the sourdough bread. My mum makes a loaf every week :)

[@helenabaier7823]

I made this bread,l followed the instructions exactly,it was so clear,it turned out very well! So glad to have found this method,l wanted a nice sourdough bread from freshly ground flour ground! It worked very well! Thanks!

[@EllysEverydaySoapMaking]

That's so wonderful Helena, thank you! I have a new channel dedicated to whole grain sourdough baking now too, and have just posted an updated version of this video there. Here are the links if you are interested :) Elly’s Everyday WholeGrain Sourdough (KZbin) kzbin.info 100% Whole Wheat Sourdough Bread - Extended Cold Autolyse Method - 2021 UPDATE (caveats explained) kzbin.info/www/bejne/fJjHfYlnhcuJnqM

[@helenabaier7823]

@@EllysEverydaySoapMaking Thank you so much for the links! I have a Hawos Billy 100 , absolutely love the fresh flour,it smells so good! I am looking forward to your videos! Would love it if you could do a spelt sourdough bread or anything with spelt video. Greetings from Adelaide!

[@mgn721]

Enjoyed watching this! Nice work.

[@Mindy56743]

This looks so much easier than other sourdough breads I have to start my starter all over again but in a few weeks I will try this one

[@EllysEverydaySoapMaking]

You can do it!

[@janetgriffiths1534]

Thank you for sharing and for your clear instructions I’ve always wanted to try to make sour dough, so I’m going to give it a try !❤️

[@EllysEverydaySoapMaking]

Wonderful! Have fun with it Janet :)

[@user-vd1sv1vf1r]

I'M SO THANKFUL I FOUND THIS!! I've been using the exact SAME recipe WITHOUT knowing it was a real recipe, like I just found out it was good in this proportions!! And our names are similar ahhh this can't be random!! THANK YOU FOR THIS HELPFUL VIDEO! I'm going to try your method!!!!! Wish me luck!!

[@EllysEverydaySoapMaking]

Oh that's so col Elia! We must be kindred spirits! :)

[@VideoCCD]

Fantastic loaf. The extended autolyse is great. I am using it in other breads now.

[@EllysEverydaySoapMaking]

That's great!

[@BabyBoomerDad64]

Beautiful!! A honest bread i call that. Thank you...

[@Maggie60450]

Once again, my schedule changed so I couldn't do the steps exactly as you had suggested, but because you told us what to look for, bubbles and jiggliness, I went ahead and cooked it. It actually wasn't even stretching well, but the flavor turned out better than store-bought whole wheat bread and the texture is really nice too. No big holes, but I don't really care about that. Leaving it in the frig overnight must have accomplished a lot! (and on the counter much of the day) Thanks so much for making it do-able and understandable!

[@EllysEverydaySoapMaking]

You're very welcome Margaret - I'm glad to hear you figured it out!

[@joletty1793]

You have the sweetest, most relaxing voice ever!! You make it so easy and simple to understand, I thank you so much for explaining in way beginners can understand and follow! Many blessings, you make an excellent teacher! 😍😚🤗💖💖👏👏👌👩‍🍳💟

[@EllysEverydaySoapMaking]

Thank you so much, I really appreciate that!

[@dadob8458]

Elly, you did fantastic job. Thank you for tips.....

[@EllysEverydaySoapMaking]

Thank you so much, glad you liked it :)

[@dadob8458]

@@EllysEverydaySoapMaking This morning I baked my first all wheat sourdough bread. I followed your guide most of the time, thx one more time, it came great, i am so so so happy :)

[@EllysEverydaySoapMaking]

That's great. Thanks for letting me know!

[@jenluvz2dance]

AWESOME!!! Thank you so much for sharing!!!!

[@patrickha7541]

Very nice video and instructions. Thank you!

[@EllysEverydaySoapMaking]

Thank you :)

[@healthygreenbrave]

I made this recipe for the first time, successfully!! Looks AND tastes great 👍 thank you, Elly!

[@EllysEverydaySoapMaking]

That's wonderful Rebekah! Have you seen my new channel? There's an update to this recipe plus many more wholegrain sourdough breads there :) kzbin.infovideos

[@healthygreenbrave]

@@EllysEverydaySoapMaking I followed your link and while I watched a video, my daughter asked, "who's that, mom?" I said Elly. "You mean the Elly who makes great soap?" Yep, she also makes great bread. "Elly does everything great!" Was her fabulous response. 😆

[@EllysEverydaySoapMaking]

That's so nice!! Thanks Rebekah. Say hi to your daughter for me :)

[@noelkuriakose8641]

Amazing recipe, thank you very much

[@croach2945]

This was an amazing recipe. On the third try (using King Arthur WW flour) I got just the loaf I wanted! Baked in 5" x 9" x 2.5" loaf pan. I put the risen dough in its pan into a preheated oval Le Creuset dutch oven...srprayed the interior and the loaf with water and put the lid on. All went into the preheated oven. Lid off after 25 minutes. 15 more in oven. It took me a few tries to get used to the nature of the dough. Your calm, measured presentation was lovely.

[@EllysEverydaySoapMaking]

Thank you Claudia, I'm very pleased for you! There are many ways to make a good whole wheat sourdough, I'll be sharing my first recipe video on my new channel tomorrow, which shows another variation of this recipe. If you're interested, I'd love to see you over there! kzbin.info/door/ozBpyoi-j7plavuZKLIgQg

[@varshithaakula7435]

This was so good and best explanation so far I heard.... Love it 😍

[@EllysEverydaySoapMaking]

Thank you! That's lovely feedback. I appreciate it!

[@Marideliful]

I am going to try. next piece of bread I make. I do it without a casserole. I hope it doesn't mind... Yes, your beautiful voice and how you explain the process made me so interested. Congratulations!! and thanks for sharing!

[@EllysEverydaySoapMaking]

Thank you so much, good luck!

[@roopsarun]

Loved your method of baking this bread mam

[@EllysEverydaySoapMaking]

Thank you so much 🙂

[@misterkrispy8010]

Excellent video Elly! I was looking around for a 100% wholewheat, home-milled bread recipe. Your bread turned out perfect in every way :-)

[@EllysEverydaySoapMaking]

Thank you!

[@ThatGuy-dj3qr]

Impressive! I am going to give it a try!

[@EllysEverydaySoapMaking]

Thank you, good luck!

[@ThatGuy-dj3qr]

@@EllysEverydaySoapMaking okay I tried it and I would say it was very successful, but very wet. I was super precise on ingredients (weighed everything to the gram) and used freshly milled hard wheat. I was still pleased because I ended up with a more open crumb than ever before, even with 50/50 flour mixes, so was extremely happy with the bread. As you say, the taste is different. It tasted better than ANY whole wheat loaf I have done before, so am extremely happy with the effects from overnight cool autolyse. The only challenge I ran into is that the dough never stiffened up, and was extremely hard to handle. When I tried shaping it on my counter it started to run off the counter!! 😂 At that point it was far too late to add flour. The "mixture" assumed the shape of my baking pot and ended up being about 2 inches high after baking, but still had a lovely open crumb. It is just an oddly shaped loaf. I couldn't score it before baking because it was so wet. Considering the challenges I had, I was amazed how good the end product was. So, I am wondering how much water to reduce from the recipe for my next batch. Any suggestions?

[@EllysEverydaySoapMaking]

That's great to hear Brian, yes, following sourdough recipes to the letter (especially those that use whole grains) doesn't always yeild the best results. I would try using about 380-400g of water for your flour and add more if you think it needs it? It's a bit hard to advise, you really have to try and look and feel your dough and see if it needs more. Best of luck with your future bakes. Once you figure out the right hydration for your flour you'll be set!

[@ellenrose2533]

Great teaching style.

[@EllysEverydaySoapMaking]

Thank you.

[@philipsamuels5623]

Hi Elly, Yesterday I made my first sourdough loaf (ever) as per this video. The only difference was I used 1/2 bakers 1/2 Whole meal, because of our present difficulties. It was way too sloppy and hard to handle, but I pressed on. The result had a lovely flavour, but it probably could have taken another 10 to 15 minutes in the oven. It is sticky and hard to pull the knife through, makes great toast. I will try again, but with less water. Thanks for all the information you bestow upon us. Philip

[@EllysEverydaySoapMaking]

You're welcome Philip. With that flour combination I'd be using this recipe! kzbin.info/www/bejne/joWrm2Z7Z92fgas It's designed for the flours you describe :)

[@philipsamuels5623]

Thanks Elly, I'll have a look at that right now. Philip

[@joyceparkes2678]

Thanks so much.. just what i need today🙏🏽