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Vermont Sourdough with Whole Wheat
Preparation info
- Dough Yield: About
22
loaves at 1.5 lb each - Difficulty
Medium
Appears in
Published 2004
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.
Ingredients
Overall Formula
| U.S. | Metric |
Method
- 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.
- 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 neces
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