Recipe for all-white wheat sourdough bread, based on a recipe by one of my favourite bakers, Helene Johansson of the Brunkebergs Bagerei in Sweden.
You will notice this dough is on the dry side. I love to experiment so I did not add any more water but of course you can if you want to.
375 g refreshed white wheat sourdough starter
1125 g strong white wheat bread flour
35 g honey
30 g salt
600 g water
2 tablespoons good quality olive, grape, or avocado oil to coat the bowl.
Make sure your sourdough starter is good and bubbly and passes the float test
. Then, put all the ingredients except the salt and the oil into a big bowl and knead well for 10 minutes. Add the salt and knead for another 5.
Put the oil into a big bowl and swish it around. Add the dough and cover with plastic wrap. Let it rest on the counter for 4 hours. Stretch and fold the dough after the first and second hours.
After the first rise, remove the dough from the bowl and divide it into the weights you would like. Let it rest for 20 minutes after you divide it. Then shape it how you would like it (those photographed here were baked in oval bannetons and weigh 600 grams).
Let them rest for 2 hours or until they pass the probe test. Pre heat oven to 230 degrees C.
Turn the dough out of the baskets (if you are using them), and place it on a baking tray lined with non stick parchment. Slash the tops if you like.
Bake for 10 minutes and then reduce the temperature to 200 degrees. Bake for a further 30 minutes.
Remove the bread and let it cool completely on a wire rack.
Phooowarrr...what a crust!
The starters (lighter one is the wheat one)
Beautiful crumb. Open but still jam-worthy
Wonderful, gorgeous, plain bread