TARTINE WHOLE WHEAT SOURDOUGH BREAD

The Tartine Whole Wheat Sourdough Bread is another classic for me. It is the bread that I bake most often at home and one that I have been really proud to be able to produce consistently. In this video I'll show you my entire mixing and baking process for a boule and batard. The batard I made while this video was the best I've ever made at home. I've linked the Challenger Bread Pan below for reference.
THE CHALLENGER BREAD PAN: challengerbreadware.com/produ...
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INSTAGRAM: / weedsandsardines
::INGREDIENTS::
OVERNIGHT LEAVEN BUILD
40g ACTIVE STARTER
200g WATER (76F)
100g AP FLOUR
100g WHOLE WHEAT FLOUR
Ripen on counter for 10-12 hours overnight
REFRESHMENT FEEDING
100g WATER (80F)
50g AP FLOUR
50g WHOLE WHEAT FLOUR
200g OVERNIGHT LEAVEN BUILD
Discard the remaining leaven build and feed and ongoing sourdough starter
Ripen this refreshment for 2 hours next to autolyse
FINAL DOUGH FORMULA
800g WATER (86F)
200g REFRESHMENT (young leaven)
300g AP FLOUR
700g WHOLE WHEAT FLOUR
20g SALT
0:00 Intro
1:32 Whole Wheat Rules
2:58 Mixing Overnight Leaven Build
4:11 Refreshment Feeding/Young Leaven
5:14 Mixing Autolyse
6:03 Final Mix
7:32 Folding and Bulk Ferment
8:42 Pre shape
9:49 Shaping Boule & Batard + Cold Rise
11:35 Time to Bake the Boule
12:59 Baking The Batard + Challenger Bread Pan
14:39 Cutting & Eating!
#tartine #tartinewholewheat #tartinesourdough
This video is not sponsored. The Challenger Bread Pan was sent to me without any obligation to review. My opinion is based on my own experience with the product which may not be the same for everyone. This video contains an affiliate link which will help support this channel. If you choose to use it to buy the bread pan, thank you in advance for your support. Happy baking!

[@gordonsquire4200]

FINALLY! A bread maker who gives you some great, proven procedures to making breads. Brian, you dont waste viewers time with dumb-ass long winded introductions etc.but give the essence of each step, well displayed & executed! Congrats on your well planned & VERY informative (useful!) videos- thanks for filling in so many missing critical steos that other bread makers overlook. Gordon

[@cherylspeed7950]

Great video! I bought Tartine's book a while ago so this video helped a lot. Thanks. Love the humor too!

[@mysuburbangarden.5538]

You are the first video that I’ve seen that shows the amount of smoke that comes out of Dutch oven after you preheat. You are so helpful. Thanks.

[@BrianLagerstrom]

Tracy Ferrari thanks so much for watching. This was a fun video to make!

[@dimilton3166]

His niceness and sincerity when asking to subscribe is what keeps people subscribing. I love the Lagerstrom’s work!

[@christinekhan-king4311]

You have totally inspired me to bake bread. Since watching your videos and buying the Tartine book I have made numerous sourdough loaves; a chocolate cherry version, parmesan, walnut, pepper version, croissants, and now I'm thinking about whole wheat. You're an excellent teacher.

[@carynhart2590]

I just want to thank you for your video. I learned a lot from it even though I have been baking sourdough breads for years. I loved how you demonstrated shaping a batard. My loaf never looked so good until I followed your methods. I pretty much followed your formula except that I only made half of the overnight levain, used all of it in the dough and did an overnight autolyse with the flour and water in the main part of the dough. I also used the Challenger pan and got wonderful oven spring. Thank you!

[@austriahans]

A friend gave me yeast starter, and I followed the directions on this video to make my first sourdough loaves. They turned out beautifully. Very clear and easy to follow directions, and great tips and advice. Thank you baker Brian!!

[@0807Jadwiga]

Great video,easy recipe to follow. I baked a few times and my family is amazed.

[@muhannadobeidat]

Great level of detail while not long. Great that you talked about autolyse and starter refresh. Hats off for you and your unique style.

[@BrianLagerstrom]

Thank you very much for watching.

[@juandrelabuschagne7452]

Excellent video... Instead of making a "young leaven" while waiting for the autolyse, I just started the autolyse a bit earlier. Worked fine. You can also just pop your overnight ferment (from the previous night) into the fridge for a bit to slow it down, rather than having to make a "young leaven"

[@markascott1508]

Good comment Juandre, I have actually started to mix my dough for autolyse and my starter at the same time, usually around 9 pm. In the morning my starter is nice and ready to go and my dough really soft and ready for the starter. I have also noticed my bulk fermentation time has decreased by a good 20% and I have been able to also increase my hydration as well. Really pleased with the results I have been getting with this method.

[@lisapons-labelle2602]

This is going to be my master whole wheat recipe. My loaves came out so beautiful 🙌 Thank you so much for sharing.

[@pastoriNJ]

first time making sourdough and it turned out great because of your videos! thanks!

[@jamesreynold6711]

The detail is tremendous in this video Thanks

[@matthiasklostermeier6799]

Brian i only watch and use your bread videos, but I need to tell you "you are the best"!! Du bist echt Hammer!!!!

[@shelleytrudeau7008]

Very excited to start my journey making this bread. Looks amazing 😋

[@mirazimi]

Easily the best baking channel. Detailed, engaging, encouraging, visual. Rock on man! Thank you!

[@BrianLagerstrom]

Thank you so much. I appreciate that!

[@mirazimi]

@@BrianLagerstrom As a life-long teacher, I can say with confidence you are one of the precious few teachers who has the highest level of talent. I’m actually shocked you’re not more subscribed / famous! Just know you inspired one more dude to conquer his fears and take the plunge. I’m lovin’ it already. I can see how you got sucked in. Bravo for sticking with it, and taking the time to share the passion and knowledge. 👏💪

[@BrianLagerstrom]

@@mirazimi haha aww man, i love hearing that! sincerely thank you for the kind words.

[@christopherhurtle7167]

Looks great love the whole grain recipe

[@michaelpreis833]

Beautiful loaf, Great instructions, THANK YOU!!!!

[@BrianLagerstrom]

Michael Preis thanks very much for watching!

[@vareshkavarya7233]

Thank you for the video and for the bakery insights, these are so helpful!

[@BrianLagerstrom]

I'm glad they helped. thank you for watching!

[@magelinekelley7536]

❤I’ll be making thins soon. That extra refreshment is new to me. Can’t wait to try it Thanks for a great tutorial

[@happybackchiropractic]

Daddy Chad’s Gospel 😂

[@bprz1]

Loved this video. Very organized with easy to understand explanations. You have a nice style about your presentation too. Great job!

[@BrianLagerstrom]

Thanks so much for watching and taking the time to comment!

[@hhmodoc]

Excellent video, thanks!

[@Erupted89]

I've followed your videos a couple of times, and your instructions are great. Love them. Clear and concise and though my bread is still lacking that final touch it's definitly been edible and above super market bread quality. However, it just happend again. I'm at the first folding, and the dough is kind of watery. It follows and lets me fold it but still a bit too moist. I proceed to give it a rest, and at the second fold, the result is the same. I did kind of mish mash the first part a bit with the starter. I started it yesterday (after being it being on holiday since the last bread), and when it wasn't rising I added more flour and put it into the oven with some low graded heat (living kind of cold). I also mixed the entire dough separately and let it rest together in the warmness until the starter had risen perfectly, upon which I mixed it. 2 folds in and it will have to rest in the fridge for tomorrow Maybe someone well versed with bread baking can help a beginner out? Thanks

[@margaretadorno4856]

I realllly love this video and I’ve watched a whole lot of them. And I love your humor (“Get used to it!”)

[@BrianLagerstrom]

I appreciate your comment and thanks very much.

[@teslarex]

Great loaves and technique!

[@roblanchi5159]

Beautiful. You are welcome. Good job. 60 years ago when I was a kid, my grandparents used to beck flatbread with whole wheat flour without anything else. The starter was some old doe kept from the previous breaking and they used to mix the starter and let it seat for 10 hours and then they had clay oven to beak the bread. If they had to let the doe seat 14 hours, the entire thing would go sour and that was their sour doe bread.

[@jackiewalsh6678]

Trying this for sure!

[@americanrebel413]

AWESOME MAN! Thanks!

[@barbaradouglass7324]

Thank you so much!

[@DagaYute]

Great video, thank you for this !

[@BrianLagerstrom]

Thanks for watching. I love this loaf.

[@lydiapetra1211]

Wow....that sourdough bread looks breath takingly beautiful!!!! I just wanted to reach in and take half 😸😹😸😹 Wow... thanks for pointing me to this recipe...it's super amazing!!!

[@figenergungor8122]

Amazing 👍👍👍👍👍👍👍

[@StevenWilliamsHome]

Sardine at the end = Chefs choice 🙂 Great video

[@leomolina9618]

Brian.....great technique, Dude!!!... admirer of "The Chad-ster" as well and been looking for an application of the Country Loaf recipe .... excellent explanation on hydration and usage of a young leaven to give the loaf an optimal spring.... enjoy your content.... keep it going!

[@FatFingerFoods]

This is perfect man. Love this instantly subbed.

[@BrianLagerstrom]

Oh dude thats awesome thanks for the SUBB

[@nickbriggs9620]

Definitely gonna have to try this out…

[@bhuvidya]

Great videos! I have done a lot of yeasted/pre-ferment bread baking in the past year so I have my basic skills honed. Got the Tartine book a few weeks ago, and I'm ready make the plunge into sourdough. Your videos are simple and to the point, and impart all the key bits of info. Thanks heaps for your effort!

[@BrianLagerstrom]

Thanks very much for taking the time to share!

[@malterohmann8548]

excellent execution

[@BrianLagerstrom]

Thanks man! I love this loaf.

[@ThatGuy-dj3qr]

Lots of really great tips for handling whole wheat dough and maximizing rise from a challenging style of bread. Excellent video, sound and music as well. I think you are doing an excellent job.! If there is one thing I would say as a criticism, it would be to slow down your delivery just a touch. Even just talking 5% slower would help. I found myself constantly rewinding the video to capture the information that was coming forth at a rapid pace. Part of it certainly is that I am in my mid-sixties, so maybe my ability to process information is not what it used to be. Anyway, I will definitely check out your other videos and recommend your channel to others.

[@BrianLagerstrom]

I appreciate the feedback, Brian. Thanks for watching.

[@BigBADSTUFF69]

FYI if you click on settings when you hover over the video, you can adjust playback speed and go either up or down

[@margaretlarriva4573]

Yes would like a video on sourdough!

[@DirtyHairy84]

Great video Chef. I will now be able to use the Tartine book without cussing and feeling disappointed in myself. Keep dropping these bread knowledge bombs!!!

[@BrianLagerstrom]

Christopher dude thanks so much for watching I hope this helps

[@robinhamilton5557]

Loved this video. Been making whole-wheat sourdough for over a year every week but I always use my starter without making a leaven. Going to try this. I have Tartine book but have yet to try a recipe. Feel too intimidated. I like watching you. But the kicker was the sardines! So few people love canned sardines the way I do. I love them with some fresh thinly sliced onions and a sprinkle of good vinegar. Lol

[@FlorianSchatter]

Thanks for this awesome video with all those pro tips! Fortunately it’s not necessary to bake your own sourdough bread here in Germany because it’s everywhere available but I’ll give it a try! Thanks for the inspiration to get back to baking. I stopped baking my own bread 2 years ago when my starter died and I was too lazy for all this effort! Btw: in my opinion you are the next Joshua Weissmann - but not as annoying and with more charisma ✌️ around summer you will reach the 1 million subscribers for sure!

[@Amond]

Thank you for your video, lots of tips and useful info! Already attempted to bake 100% wholemeal bread, dough is always fine but oven-spring is terrible🤷‍♀️ will try again💪🌺

[@oh7182]

Hey you are very talented!amazing

[@BrianLagerstrom]

Well thank you for saying that and for watching

[@emmaseidel6787]

Thanks for another detailed and insightful bread vid! Also I for one would really like a sourdough starter video :)

[@BrianLagerstrom]

Thank YOU for watching and for the feedback!

[@Rotadiva]

Another great video. Merci de Paris

[@BrianLagerstrom]

Randy de Paris thanks for watching thanks for the comment

[@alanbest2647]

Thanks!

[@Indrabudiwati]

Love this tutorial , thanks for sharing . I’ll make it soon after my starter mature enough 😍👌

[@BrianLagerstrom]

Great! Thanks for the comment, let me know how it goes.

[@Indrabudiwati]

@@BrianLagerstrom Thank you. I’ll let u know. actually i already made SD 3 times but not success yet 😆..

[@xaviervasquez4745]

I love looking at lots of different KZbin videos on baking sourdough and one of the best tips that I got from a different video is to never go by time when doing the bulk ferment because there are too many variables (hydration, temperature, quality of your starter, etc). One should always go by volume. Even Brian said it himself at the 8:35 mark "It should be 20-30% larger than it was before". So the tip I got from the other video is that after the strength building folds, put the dough in a clear plastic container, flatten the top and then mark where the top of the dough is (rubber band, marker, etc) and then you'll know where your dough started and then calculate 20-30% higher than the initial mark. I always go for around 25% higher and my breads always come out great!

[@diannasgardenmenagerie967]

That loaf is amazing, I want to reach through the screen and eat it!!!!

[@azulaguiar3175]

GRACIAS!

[@greatrulo]

The quality production of this is just outstanding, I'm sure you'll grow fast! As a smaller content creator(in spanish) this vid was quite inspiring, the lighting, explanations and filming was on point. New subscriber here! 🤘

[@BrianLagerstrom]

Thanks! I just watched the tortas ahoghadas video. Great work. I appreciate the comment. Keep up the good work yourself! I subscribed to your channel, maybe it can help me improve my kitchen level spanish.

[@greatrulo]

@@BrianLagerstrom hey it just might! That's how I learned english a while back 🤣, watching sushi and pizza tutorials. Saludos from Mexico! 🏜️

[@ayourtafoukt4925]

Bravo !

[@BrianLagerstrom]

Thanks!

[@adityabiyani387]

nice presention

[@zoltanneuzer4233]

Hey Brian! Watching your videos for a while now (almost all of them!), I have very good results with your Poolish bread (the video when you baked 3 versions with it), especially at Christmas, all of our guests went crazy on how good is this little bread. Since I don't really do sourdough, atleast for now when I am just practicing, do you think it is possible to bake this wholewheat version with only the 'overnight poolish' ? Will be the poolish enough to start the party? Thanks for your feedback!! =) Keep it up, your videos are on point everytime.

[@kazimirkamalinkina1462]

Спасибо!

[@freeheeler09]

Brian, I bought Chad Robertson's book a while back for my wife and I and we have been working up to baking this loaf for a few months. The boule is now in the oven and Dutch oven for it's first twenty minutes of baking. My starter is a bubbly, sour/fruity thing of beauty. The dough seemed to rise nicely. I used a construction razor to score the top and in. Here we go!

[@freeheeler09]

The bread we made when we followed your recipe two weeks ago was amazing! We got the best oven spring and best crumb we've ever had with a sourdough loaf. Our Dutch oven is big enough for both a batard and a boule. Thanks for sharing your take on Chad's recipe.

[@01anguyen]

12:51, 15:00 So beautiful, I'm crying boule/batard sized tears! 😭

[@BrianLagerstrom]

Ann Nguyen Bonomo this was a fun one! I’m stoked on it. Thanks for watching Ann!

[@Rob_430]

Great video! I’ve been baking Tartine Country loaf for a while, but I want to try this WW loaf. I’ve baked Forkish FWSY 40% wheat with great results.

[@BrianLagerstrom]

I dig the FORKISH 40% as well. Thanks for watching!

[@wufflemann]

Enjoying your videos! I used your link and ordered a Challenger pan. Can’t wait to try it. I am worried I will wreck my Le Creuset dutch oven with repeated bread baking.

[@BrianLagerstrom]

Yeah, repeated high temp baking is rough on the le creuset. That’s what I used to use and I’m glad I upgraded to the challenger. Thanks for using my link 🙏🏻 besides being heavy it’s awesome. Hope you enjoy

[@CarlaM1]

I learn so much from your videos, Brian, thank you! Question: for those of us who are sh** with sourdough... Is it possible to make a beautiful whole wheat bread like this one using poolish?

[@patrickdaugharty7475]

Exactly! Inquiring minds would like to know.

[@aaronandannelogan]

Same question here! (I'm alright with doing sourdough starter, it's just that it's very high-maintenance, and I'd rather have a recipe that allows more spontaneity.)

[@jappojappy]

Check this link out. Whole wheatloaf with poolish kzbin.info/www/bejne/h5OplWyvYs6fhqc

[@barrychambers4047]

Great job on this video! You look well practiced. Suggestion: Please do an overnight slow rise sourdough, with low inoculation. Thanks!

[@BrianLagerstrom]

Barry Chambers thanks for watching and commenting! My newest video is a no knead sourdough with only 10 percent prefermented flour. Slow rise overnight. Check that out and let me know if that’s what you were looking for.

[@lalithaganesan3372]

Can we bake this in a loaf tin to use as it as a sandwich bread. Thank you for your time!!!!

[@kevinmonceaux2101]

The bread in the video looked pretty healthy to me. Nothing sick about it. :-)

[@AlexCleaves]

I’ve been regularly making your Tartine country loaves for a few months, am having a blast, and think I’m ready to try this one! I just have two questions: 1) Instead of making the young leaven in the morning during the autolyse, could you just mix the overnight leaven build two hours later than you do in this video? Or does the act of refreshing the leaven in the morning “wake up” the yeast’s appetite and make for a more active dough? 2) I really like the results I get with my dough hook and electric mixer. Could I autolyse for the 2 hours, then mix in the leaven, salt and reserved water and then follow the 4-minute kneading process you do in the country loaf video?

[@kyerstenkerr5074]

Love your channel! Thanks for all the great info! Question; I use home ground wheat we grind by hand, are the rules the same?

[@BrianLagerstrom]

The rules are the same but the absorbtion is all over the place so you will have to experiment with how much water you use. Good luck, thats going to be good.

[@perrytrolard]

Really dig the video, & the whole-grain content. May I request a whole grain pizza dough video? I fail more often than not when I do those (100% white whole wheat or spelt; I think I’m okay on hydration, but I suspect, after watching this vid, that I over-proof…). Really enjoying the channel.

[@BrianLagerstrom]

Thank you so much for watching. Glad you've found it helpful. I'll put the whole grain pizza idea of the list of ideas for potential future vids.

[@MP_Single_Coil]

Full flex with that crumb.

[@BrianLagerstrom]

One of the better whole wheat crumbs Ive gotten.

[@jimjohnson8301]

Idk how but I did it. Made these as my first successful sourdough! Thanks for all the info and hand holding in the video. Any chance we can get a macro breakdown? I can’t see this recipe on your website

[@chrisbranscome]

Great bread! Thanks for demystifying a bit of the whole grain breadmaking process. Why does the leaven need to be refreshed? How is feeding it with a little bit of flour and water different than just adding it to the rest of the dough?

[@russellrwilson]

I love your videos, and have a question. My dough doesn't seem nearly as pliable as yours when you are doing your folds. What can I do to get that pliable consistency? Thanks for any help, and for your amazing videos!

[@dkwabi5509]

Great video! Can one use a kitchen aid mixer instead of hand mixing?

[@ScottNewmanphotography]

Awesome content, as always. Is it the right step to add the salt with the leaven? I thought 5e salt needed to come after. Speaking of daddy Chad, I found an interesting talk given by Chad where he talks about the motivation behind that first book. It’s a touching story!

[@rosettarafanelli3989]

I have made your “hippie” seeded bread and love it!! I really enjoy your videos., even the corny humor. I Would like to incorporate some seeds into this dough . Any advice?

[@nedvaughn5144]

Brian, you *really* have a knack for video presentation and editing. Excellent work all around, and your food knowledge is obvious, abundant and infectious. A quick question: have you ever tried an inverted hotel pan or roasting pan on top of a baking stone as a method of steam capture? If so, I'd love to know your thoughts on how that method compares to the Challenger pan?

[@BrianLagerstrom]

I have! Check my ciabatta recipe for a highlight on that. I think it works pretty well. A big round stainless bowl works too. Anything that traps a lot of steam. The challenger is great, but heavy and expensive. If you can afford it, I rec it pretty hard.

[@nedvaughn5144]

@@BrianLagerstrom Terrific, I'll absolutely check out the ciabatta video! I'm interested in the Challenger pan and may well end up with one, but not before trying cheaper options first ;-). Plus I'd really love a solution where I can bake multiple loaves (including baguette/long shapes) and still get the very best results. It seems like a 6" deep hotel pan inverted over a large baking stone would accomplish that, but I wonder if the huge thermal mass, radiant heat from all directions, and tight seal of the Challenger pan (or any Dutch oven) give it an edge that an inverted SS pan/bowl just won't be able to match? Experiments ahead... Thanks for replying and thank you again for the EXCELLENT videos!

[@MadMacz99]

I have used an inverted hotel pan for years. It has a small handle to lift the pan and a hole to inject steam from a small steam injector. The rig works great, but it does lack the thermal mass of the Challenger bread pan. I just got one for Xmas and used it to bake Brian’s ciabatta recipe. Holy smoke, that pan makes amazing bread! Chad Robertson’s Country Bread is next….

[@jamescraven898]

Looking to convert your recipes into smaller versions. My dutchie is the 2 qt (1.8 liter) personal size, and it makes loaves that are easier to eat in a shorter amount of time, keeping them fresh. I halved your 3 loaves out of one dough recipe, and it worked out great. I am going to try that with this recipe too. Any other suggestions?

[@markascott1508]

Thank you so much for this video. Simple to understand and follow and some great technique demonstrated. I have a request. My biggest problem is knowing when my bulk fermentation has finished now that it is winter here in England. My kitchen is cold, 15 to 17 deg celsius, and I know there are several things that having a bearing on the correct fermentation time, but at 15 to 17 deg celsius just how long can it take? Is there a rule of thumb that gives a time to temperature ratio to base it on? Again great video!

[@BrianLagerstrom]

That’s 62 F I beleive and at that temp it can take a VERY long time. I recommend a content dough temp of at least 76 degrees if you can. Maybe a hot water bottle in the microwave with the dough or in a coat to keep it toasty. At 17C average bulk could be 6-8 hours. It’s so sluggish at those temps. At 76f a classic whole wheat sourdough should be ready to divide and shape at 3 hours. The whole wheat accelerates the fermentation. Thanks for watching let me know if you have any other questions.

[@jbart9309]

I mentioned in a comment on another video of yours that letting the dough proof in the basket for 90 minutes made a huge difference for me. Greater volume, oven spring and tartine-style crumb (big holes, custardy texture). Yet none of the countless books, blogs, articles or vids I’ve seen recommend such a step other than The Perfect Loaf (just 25 mins). Why do you think that is, and why is your way better? It has hugely improved my loaves without any downside that I can tell.

[@BrianLagerstrom]

I’m glad it worked for you. I have learned from various bakers that you need to nearly fully proof before the cold ferment, the fridge is too cold for much gas production to happen. I think anyone who doesn’t do this step either doesn’t understand how to properly ferment bread or they are using a style of leaven and temperatures I am unfamiliar with. That’s all I can think of.

[@jbart9309]

@@BrianLagerstrom I know newby bakers like me are told to fully ferment in bulk, but I bulked Tartine 4, 5, 6 hours or even longer at 80 degrees (oven pilot light) and final dough mix temp of 78-80. Still didn’t get the same rise that I later got from your proof in the basket method. Maybe inexperienced bakers like me have been degassing too much when getting the dough out of the bucket, but your ingenious method partly corrects for that by allowing further rise in a banneton without risk of mishandling and deflation. Yes, it´s important that the dough have enough strength for shaping after bulk, and mine has, but your vid provided a missing link. No need to comment, but If you do another sourdough bread tips vid, well, this is a big one for newbies. Btw, get yourself a ... few bottles of wine. Just hit your tip jar in appreciation of your breads vids. Some of the best on the web.

[@BrianLagerstrom]

Very insightful stuff. I do need to make another sourdough vid. And that’s SO kind of you. Thank you so much for your support. Happy holidays!

[@brianstockwood6635]

@@BrianLagerstrom Well, I skipped counter proof after shaping, and the dough still continued to expand in the bannetton inside the fridge, 4 hours after putting them in! I'm afraid that if I had done the 90 minute proof outside before putting them in the fridge, the dough would have overfermented....

[@EFTPractice]

Yes, please make a video about sourdough (starter) preparation! Also, I only bake with sprouted flours, which is a whole different animal. Would you mind experimenting with sprouted flours, too? I'd love to see if you'd be able to produce a nice loaf :)

[@BrianLagerstrom]

I have a sourdough starter video, and for the most part sprouted fours can be used 1:1 for their sifted and unsifted counterparts. Sprouted flours ferment more quickly tho

[@highlander2000]

"we really want wet hands here, so things don't get too weird or too sticky" :) Love the whole wheat focus. Whole grain bread is just so beautifully full of hearty flavor and texture. Do you use oats or ground flax in baking much? If so, which items do you make with em?

[@BrianLagerstrom]

I have used oats quite a bit in porridge style breads. Those are really fun. Flax I use often in a seeded version of this bread. Both are fantastic breads I hope to do videos on in the future.

[@TheMonsPico]

The loafs look so beautiful! Mine we just so watery even though I used the same proportions of everything. Makes me want to give up! 😭

[@BrianLagerstrom]

High percentage whole wheat like this is definitely not for the faint of heart. It takes time to learn how to deal with wet doughs like this one. Its worth trying though. Really fold that thing up, maybe 3 or 4 times. and if its still too wet, leave some water out next time and work your way up to it. Thanks!

[@jillforman6182]

Not sure if you’ll see this comment since this video’s been up so long, but I’ve been making this bread for months and it’s incredible. I’ve made pizza dough from your tartine country loaf video and it’s the best pizza I’ve ever made. Do you think this dough would make a good pizza too?

[@deyatsoneva633]

Hey, great video and recipe! I have just one question - when making the young levain we only take 200 grams of the overnight one. What do we do with the huge part left of it? Why do we make such a big batch if we’re only going to use around half of it for the young levain? Thanks! 🙂

[@rneustel388]

I always share your videos on Pinterest, and, yes, please make the video you were talking about on the sourdough starter, please!!

[@NapMouth]

For me it works totally fine to use the leaven in the autolyse. Easier workflow

[@gmanGman12007]

I forsee a prime baking chanel in development right there :) Buying the book right away brother!

[@BrianLagerstrom]

You won’t be disappointed great book.

[@simransekhri370]

Hello! I don’t have a proofing basket. Anyway to shape the bread without it?

[@debrapaulson7882]

I like the Emile Henry long clay baker. It is much lighter.

[@vinaymieux]

Firstly - Love your videos and your style of presenting them. Excellent. My issue is that I live in a very warm country and my kitchen temperature is around 32°C mostly. I have tried this recipe 4 times and I always end up over fermenting my dough as it just gets way too sticky at the end and doesn't hold its shape in final shaping. I have tried to cut my total bulk fermentation times to 2.5hrs after adding the starter. Any suggestions? Should I go for even lower bulk fermentation times or lower starter percentage? I don't want too much tang in my loaf.

[@brianstockwood6635]

There's no official "rule" on how long to bulk ferment, or at what room temperature. I would suggest buying a cambro container and putting the dough inside, marking the place where it sits. Then end bulk fermentation when it is 50% higher up in the container....4 quarts works well for one loaf, 6 quarts for the two loaves in this video...

[@Boxmediaphile]

This is the level I want to get at

[@BrianLagerstrom]

It took a few years of baking ALOT to be comfy with whole grains like this. But thank you. I am happy with this formula.

[@dilhildebrand]

Very nice, thank you! Is it possible to use an overnight poolish made from commercial yeast, instead of sourdough starter? Circumstances make it difficult for me to maintain a sourdough starter. Another of your bread videos uses a poolish like this, but it's for a mainly AP flour bread. Possible with this mainly WW bread?

[@BrianLagerstrom]

It is possible to use poolish. It will be a different result however

[@merrynferguson8045]

Hey Brian in the final part when retarding the fermentation by putting the dough in the fridge. Do you cover your dough when placing it n the fridge over night or do you leave it completely uncovered …thanks

[@chifylube]

Do you have a whole wheat bread video using dry yeast, rather than a sourdough?

[@shreyashegde6829]

Great video, trying this out now! Question: why not start the autolyse few hours before the leaven ripens - so you don’t have to do the refreshment feeding?

[@BrianLagerstrom]

Thanks! And you can do that for sure, but the dough temp can drop and extended autolyse requires a bit of practice to get right. I hope this helps!

[@adabyronll]

Thank you for your video. Make this Tartine whole wheat bread and it turned out tasty and springy but not too many holes. So need to try again. Wondering if you have every tried over night autolyse?

[@BrianLagerstrom]

I have, it works well some of the time. It can degrade the gluten formation a bit in my experience.

[@supplepaws]

Hey Brian do you have any tips or advice for how to make 100% whole wheat bread of any kind? I've tried a couple times, but it won't seem to work. I've made the boule's before and am working on my first sourdough too by next week. I didn't try an autolyse for my attempts however, which I think will make a good change. I'm also wondering if a preferment will help with flavor, but probably won't try two things at once until I can at least get a whole wheat loaf made successfully.

[@k.s.1737]

Great video and instructions. Have you made any bread with whole spelt?

[@BrianLagerstrom]

I have, I’m a fan. It is less extensible than wheat but it’s chill. Good flavor, but not super different in my opinion. It supposed to be easier to digest for some.

[@mudwellies1]

I have been making 100% whole wheat sourdough and am wondering if I would have okay results using 25% white flour rather than 50%?? Really trying to keep white flour consumption low.