WHOLEMEAL SOURDOUGH BREAD - Stone Baked OR in a Dutch Oven - Start to Finish!

Summary by Krater

A demonstration on how to bake a 50% wholemeal rye and 50% white flour sourdough loaf using both a Dutch oven and a baking stone. The video covers starter maintenance, a 5-hour mixing and folding process, shaping, proofing overnight in the fridge, and baking.

From the video

Answers: How do you bake a 50% wholemeal rye and white flour sourdough loaf?

• wholemeal rye sourdough bread recipe
• sourdough starter maintenance
• dough folding techniques
• baking sourdough in a Dutch oven
• stone baking sourdough

Ingredients

• 100 g sourdough starter
• 325 g water
• 225 g strong white bread flour
• 225 g wholemeal bread flour
• 8 g salt

What it concludes

• Using wholemeal rye flour for the sourdough starter makes the starter more robust and better able to withstand neglect.
• A scraping method for the sourdough starter eliminates the need for daily maintenance, weekly feeding, or discarding.
• Whisking sourdough starter and water together ensures a thorough distribution of the yeast community into the flour mixture.
• Covering the Dutch oven and baking for 20 minutes with the oven turned off creates maximum oven spring.
• Baking sourdough on a baking stone with a deep roasting tray on the shelf beneath produces a comparable result to a Dutch oven.