I rarely bake whole grain bread, because I’m not a big fan of it. I prefer airy bread with big holes. For me whole grain bread is often too compact and gooey. Anyway lovely Jude asked us to bake a 100% whole grain bread and of course I did it.
I found a recipe that should make a quite airy whole wheat bread on the der.sauerteig.de. It has a high hydration. I reduced the water a bit as I always do due to the high humidity. But this time I shouldn’t have done it. My Miche came out airy but not as much as the one you see in the forum.
Nevertheless I changed my mind, not all whole wheat breads have to be compact and gooey. I will bake this Miche again. ;-)
I had some wheat grains on stock but not enough for the whole bread, so I used bought whole meat flour and 200 g wheat grains, that I milled with my new grinding mill accessory of my Bosch MUM 8.
Whole Wheat Canadian Miche
makes 1 loaf
125 g whole wheat flour
75 g water
25 g wheat sourdough starter
final bread dough
500 g whole wheat flour
400 g water (next time add 20-30 g additional water)
11 g salt
For the sourdough starter mix all the ingredients. You will get a relatively stiff dough. Cover and let it rise at room temperature for about 12 hours.
The next morning the sourdough looks like that:
For the final dough mix the flour and 350 g of water on low speed 1.5 (Bosch MUM 8) for about 3 minutes. Cover and let autolyse for 20 minutes. In the meantime dissolve the sourdough with the rest of the water. Add the dissolved sourdough and salt to the autolysed dough and mix on speed 2 (Bosch MUM 8) for about 5 minutes. You will have a quite sticky dough. Cover and let rise for 2.5 hours. Make 2 stretch and fold every 50 minutes.
Shape dough into a round loaf and let it rise for 2.5 hours in a well floured banneton.
Preheat oven to 230 C. Mist water inside the oven with a spray. Once the loaf is in the oven, bake for 15 minutes, then reduce heat to 200 C bake for 45 minutes. Cool on a wire rack.
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