50% Whole-Wheat Sourdough Wheat Bread

Ingredients

• 200 g Bread wheat flour, type 750 (The original recipe used Młyn Ciechanowiec flour.)
• 150 g Graham wheat flour, type 1850 — sifted portion (Sift the largest bran particles from 200 g of graham flour; scald approximately 50 g of bran separately and add it to the dough later. The stated quantity of 150 g refers to the portion of flour remaining after sifting out the bran.)
• 50 g Wheat bran (Bran obtained by sifting 200 g of graham flour; pour over 100 g of boiling water, cool, and add during the first fold.)
• 100 g Active wheat sourdough starter (The author used a whole-wheat starter.)
• 9 g Salt
• 220 g Water for autolyse (Add to the flour at the beginning of the autolyse.)
• 100 g Water for scalding the bran (Use boiling water.)
• 25 g Water for mixing (Add gradually while mixing the dough.)

Steps

1. 1

   Sift the graham flour through a sieve and separate the largest bran particles. Approximately 50 g of bran should be obtained from about 200 g of flour; set aside the remaining flour for the dough.

2. 2

   Pour 100 g of boiling water over 50 g of bran. Mix, then leave to cool completely. The bran will be added later, during the first fold.

3. 3

   In a large bowl, mix 200 g of bread flour, approximately 150 g of sifted graham flour, and 220 g of water until no dry flour remains.

4. 4

   Cover the bowl and leave the mixture to autolyse for 2 hours at room temperature.

5. 5

   Add 100 g of active wheat sourdough starter and 9 g of salt to the dough. Mix while gradually adding 25 g of water. At this stage, the dough may seem fairly stiff; the scalded bran will loosen it later.

6. 6

   Leave the dough to undergo bulk fermentation at approximately 23°C. Perform a total of three folds, roughly every 40 minutes.

7. 7

   Add the cooled, scalded bran during the first fold. Incorporate it thoroughly into the dough, folding so that the bran is distributed evenly.

8. 8

   Continue bulk fermentation for approximately 5.5–6 hours at 23°C. The time depends on the ambient temperature, so observe the dough rather than relying solely on the clock.

9. 9

   After fermentation is complete, perform a preshape. Leave the dough to rest for 20 minutes.

10. 10

    Shape the dough into an oblong loaf and place it in a proofing basket.

11. 11

    Place the basket with the dough in a refrigerator set to approximately 5°C and leave it until the following day, for roughly 14 hours.

12. 12

    Preheat the oven together with a heavy pot or heatproof dish to 240–250°C. Carefully transfer the chilled loaf to the preheated pot and cover it.

13. 13

    Bake for 20 minutes at 240–250°C with the lid on.

14. 14

    Remove the lid, reduce the temperature to 210–220°C, and bake for approximately 20 minutes more, until the crust is well browned.

15. 15

    Remove the bread from the pot and cool it completely on a wire rack before slicing, so the crumb can set and does not become gummy.

Notes

Fermentation depends on the ambient temperature — observe the dough’s rise and structure. The bread should be light, moist, and stay fresh for a long time. Since the bran is part of the 200 g of graham flour, do not add an additional 50 g of bran beyond the amount recovered during sifting.

Nutrition per serving

• bread
• baked goods
• sourdough
• wheat
• whole-wheat
• graham
• long fermentation
• baking