Vermont Sourdough with Whole Wheat

Preparation info

  • Difficulty

    Medium

  • Dough Yield: About

    22

    loaves at 1.5 lb each

Appears in

Using Whole-Wheat Flour in lieu of rye seems like a trivial substitution, yet even though there is only 10 percent whole-wheat flour in the entire formula, the difference is distinct, enough to warrant giving this bread its own formula.

Pre-Fermented Flour: 15%

Ingredients

Overall Formula

U.S. Metric Home Baker’s %
Bread Flour 18 lb 9 kg 1 lb, 12.8 oz 90 %
Whole-Wheat Flour 2 lb 1 kg 3.2 oz 10 %
Water 13 lb 6.5 kg 1 lb, 4.8 oz 65 %
Salt .38 lb .19 kg .6 oz 1.9 %
Total Yield 33.38 lb 16.69 kg 3 lb 5.4 oz 166.9 %

Liquid-Levain Build

Bread Flour 3 lb 1.5 kg 4.8 oz (1 cup) 100 %
Water 3.75 lb 1.88 kg 6 oz (¾ cup) 125 %
Mature Culture (Liquid) .6 lb .3 kg 1 oz (2 T) 20 %
Total 7.35 lb 3.68 kg 11.8 oz

Final Dough

Bread Flour 15 lb 7.5 kg 1 lb, 8 oz ( cups)
Whole-Wheat Flour 2 lb 1 kg 3.2 oz (¾ cup)
Water 9.25 lb 4.62 kg 14.8 oz (1⅞ cups)
Salt .38 lb .19 kg .6 oz (1 T)
Liquid Levain 6.75 lb 3.38 kg 10.8 oz (all less 2 T)
Total 33.38 lb 16.69 kg 3 lb, 5.4 oz

Method

  1. Liquid Levain: Make the final build 12 to 16 hours before the final mix, and let stand in a covered container at about 70°F.
  2. Mixing: Add all the ingredients to the mixing bowl, including the levain, but not the salt. In a spiral mixer, mix on first speed just until the ingredients are incorporated into a shaggy mass. Correct the hydration as necessary; the dough should have a medium consistency. Cover the bowl with plastic and let stand for an autolyse phase of 20 to 60 minutes. At the end of the autolyse, sprinkle the salt over the surface of the dough, and finish mixing on second speed for 1½ to 2 minutes. Desired dough temperature: 76°F.
  3. Bulk Fermentation: 2½ hours.
  4. Folding: Fold the dough either once (after 1¼ hours) or twice (at 50-minute intervals), depending on dough strength.
  5. Dividing and Shaping: Divide the dough into 1.5-pound pieces; shape round or oblong.
  6. Final Fermentation: Approximately 2 to 2½ hours at 76°F (alternatively, retard for up to 8 hours at 50°F, or up to 18 hours at about 42°F).
  7. Baking: With normal steam, 460°F for 40 to 45 minutes. Like the Vermont Sourdough with rye flour, this whole-wheat variation is often retarded before baking, resulting in a crusty loaf with a medium level of acidity.

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