Maura's Bread w/60% Whole Wheat

Posted by orutherfurd Mon, Mar 27, 2023 08:52 PM · no reviews

Bake Mode Keep screen on while baking

Haven't baked yet, but it's on the list...

300 g whole wheat flour (60%)
200 g bread flour (40%)
450 g water (90%)
10 g salt (2%)
20 g 100%-hydration sourdough starter, fed within a week (4%)
Total 980 g

%	Ingredient	Metric	U.S.	Volume
60%	whole wheat flour	300 g	10.58 oz	2 5/8 cup
40%	bread flour	200 g	7.06 oz	1 1/2 cup
90%	water	450 g	15.87 oz	1 cup, 15 tbsp, 2 1/4 tsp
2%	salt	10 g	.35 oz	1 5/8 tsp
4%	100%-hydration sourdough starter, fed within a week	20 g	.7 oz	1/8 cup
	Total	980 g	2 lbs, 2.57 oz

Mix everything.

Do 3 sets of folds at 15 minute intervals.

Ferment 12 hours, or until doubled.

Shape and retard 8-12 hours.

Preheat oven, and covered baker if you have one, to 500°F. Load bread into oven, lower the temperature to 450°F, and bake covered for 20 minutes. Bake uncovered for another 25 minutes.

Adapted from https://www.kingarthurbaking.com/recipes/pain-de-campagne-recipe which was adapted from https://www.kingarthurbaking.com/blog/2020/04/06/dont-be-a-bread-hostage.