Jeffrey Hamelman

Vermont Sourdough with Whole Wheat

Preparation info
  • Dough Yield: About

    22

    loaves at 1.5 lb each
    • Difficulty

      Medium

Appears in
top 1000Bread: A Baker's Book of Techniques and Recipes
Bread

By Jeffrey Hamelman

Published 2004

  • About

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

  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 neces