At the moment I am completely in love with bread with mixed preferments. And because I long for a simple whole wheat bread I decided to bake a bread with a whole wheat sourdough and with Pâte fermentée which I prepared with white flour.
I placed the dough seam side down in the breadform so when I placed the loaf in the oven the seam side was up, so the bread crust cracked open in an irregular pattern. That looks pretty and I don’t have to slash.
I send this recipe to Susans weekly Yeastspotting.
Rustic Whole Wheat Bread
- 175g Wheat, freshly milled
- 175g water
- 15g sourdough Starter
- 210 g flour Type 550
- 145 g Water
- 1g fresh yeast
- 4g Salt
- 350g sourdough
- 360g Pâte fermentée
- 500g Wheat, freshly milled
- 300g flour Type 550
- 500g water
- 5g fresh yeast
- 20g Salt
Mix all ingredients for the Pâte fermentée and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.
Mix the ingredients for the sourdough and ferment for 12 hours at room temperature.
Now mix the different flours with the water, yeast, pate fermentée and the sourdough and rest it for 20 min (Autolysis).
Now add the salt and knead 5 min ad the slowest speed and 5 min ad higher speed until medium gluten development then place the dough in a good oiled container and ferment for 2 hours. Give the dough once during this time.
Folding: Flour your countertop and put the dough on it. Flat the dough carefully to a square. Now fold the right and the left side to the middle, then from button and top, too. You can find a nice tutorial here.
After fermenting divide the dough into two equal parts. Preshape into a bowl. Rest for 45 min. Then form in a bread and place in brotforms seam side down. Proof for 90 min.
In the meantime heat baking stone in the oven to 250°C.
Bake the loaves on the hot stone for about 45 min with steam, until the crust is golden brown.