30% Whole Wheat Sourdough With Upcycled Flour

Have you heard of “Upcycling”? Just baked this Whole Wheat Sourdough using the upcycled flour. Upcycling is a new form of art, a way to reduce food waste and help the environment. Learn more from Forbes.

I’ve had a chance to use some upcycled spent grain flour in my bread today thanks to NETZRO.

“Tons of nutrient-rich, spent rye & corn grains are rescued by NETZRO every week. During the distilling process the sugars are extracted, then using NETZRO proprietary technology, the spent grains are restored leaving behind the nutritious fiber and protein.” netzro.us

I was amazed of how flavorful and delicious the bread turned out. It was a fantastic, eye-opening experience how upcycled flour works with bread in all areas: texture, color and aroma. The fermentation went quickly (3-3.5 hours) which made the whole process so much easier.

And now I want to share the details with you.

Ingredients for levain

• 5g active starter
• 35g water
• 35g flour (mix of 90% bread flour +10% rye flour)

Ingredients for main dough

• 210g bread flour (70%) ( I’m using Ardent mills brand)
• 90g upcycled flour mix (30%) (80% whole wheat+20% upcycled rye flour from Tattersall
• 210g water(70%)+ 36g (12%)cold water extra added along with salt
• 60 gr levain(20%)
• 6 gr salt(2%)

The process

• 8 am feed the starter 1:7:7 (5g starter: 35g flour: 35g water) temperature 78F, the starter should at least triple in volume.
• 5 pm same day mix flour with water (autolyse 1 hour).

• 6 pm add starter(60g) to the dough( starter was on its peak), mix (stand mixer on low speed for 1 min or KitchenAid on speed 3 for 3-4 min.

• 6:30 pm add salt and 36 g of cold water. Pour water slowly, mix stand mixer on low speed for 3 min, or KitchenAid speed 3 for about 8-10 min, until dough will come up together.

• 7pm give nice stretch and fold. Wet your hands with water, to make it easier. Then round the dough, and let it rest for 45 min.

• The dough was very active, it rose 30% in 3 hours, I had to perform 3 stretches and folds, 30 min apart at 7.30 pm, 8 pm, 8:30pm temp 76-78F/25-27C.
• Final bulk fermentation lasted for only 20 min. At that point the dough rose up 40%, Temp 76-78F.

• 8:50 pm was performed preshaping. Leave dough uncovered to rest for 30 min.

• 9:20 pm shaping. Shape loaf as a batard. Leave the shaped dough in the proofing basket for 15 min uncovered.

• 9:35 pm put the dough to retard in the fridge for 18-24 hours.

• Next day preheat the the oven with the bread pan inside to 500F for 1 hour.
• Remove the loaf from the fridge, score it.
• Bake the loaf straight from the fridge, with lid closed for 15min.
• Once done, open the lid and bake at 450 F for 20 min until golden brown.

Enjoy 🙌

30% Whole Wheat Sourdough With Upcycled Flour

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Prep 30 minutes mins

Cook 35 minutes mins

Total 24 minutes mins

A nutritious, fast-fermenting (3–3.5 hour bulk) artisanal sourdough loaf featuring an upcycled spent grain flour mix (whole wheat and upcycled rye) for deep flavor, rich aroma, and golden color.

Servings 1 Loaf (500 g)

Ingredients

1x2x3x

Levain (Build at 8:00 AM – 1:7:7 ratio)

• ▢ 5 g Active sourdough starter
• ▢ 35 g Water
• ▢ 35 g Flour mix (90% bread flour + 10% rye flour)

Main Dough (Build at 5:00 PM)

• ▢ 210 g Bread flour (70%) (e.g., Ardent Mills)
• ▢ 90 g Upcycled flour mix (30%) (80% whole wheat + 20% Tattersall upcycled rye flour)
• ▢ 210 g Water (70%)
• ▢ 36 g Cold water (12% extra added with salt)
• ▢ 60 g Levain (20%) (at peak)
• ▢ 6 g Fine salt (2%)

Equipment

• ▢
  Digital Kitchen Scale
• ▢
  Stand Mixer (with dough hook)
• ▢
  Proofing Basket (Banneton) (for batard shaping)
• ▢
  Dutch Oven / Bread Pan with Lid
• ▢
  Lame or Razor Blade (for scoring)

Method

Prevent Sleep ModePrevent Sleep Mode

1. Build the Levain & Autolyse

1. 8:00 AM: Mix 5 g active starter, 35 g flour mix, and 35 g water (1:7:7). Let rise at 78°F (25°C) until at least tripled in volume (~9 hours).
2. 5:00 PM: In mixer bowl, combine 210 g bread flour, 90 g upcycled flour mix, and 210 g water. Mix until no dry flour remains, cover, and autolyse for 1 hour.

2. Mix Final Dough

1. 6:00 PM: Add 60 g peak levain to autolysed dough. Mix on low speed for 1 minute in a stand mixer (or speed 3 for 3–4 minutes in a KitchenAid).
2. 6:30 PM: Add 6 g salt and pour 36 g cold water in slowly. Mix on low speed for 3 minutes (or KitchenAid speed 3 for 8–10 minutes) until the dough comes together and builds structure.

3. Bulk Fermentation & Folds

1. 7:00 PM: With wet hands, perform 1 initial stretch and fold. Round dough into a ball and rest 45 minutes.
2. 7:30 PM – 8:30 PM: Perform 3 sets of stretch and folds, 30 minutes apart (at 7:30, 8:00, and 8:30 PM) keeping dough temperature at 76–78°F (25–27°C).
3. 8:50 PM: Allow final bulk rise (~20 min) until dough reaches ~40% expansion.

4. Preshape, Shape & Cold Retard

1. 8:50 PM: Preshape dough into a round. Leave uncovered to rest on bench for 30 minutes.
2. 9:20 PM: Shape into a batard. Place seam-side up in a flour-dusted proofing basket and let rest uncovered for 15 minutes.
3. 9:35 PM: Cover and transfer to the refrigerator for 18–24 hours.

5. Bake

1. Preheat oven with bread pan inside at 500°F (260°C) for 1 hour.
2. Remove loaf straight from fridge, score top with a razor.
3. Transfer loaf to hot pan, cover with lid, and bake at 500°F (260°C) for 15 minutes.
4. Remove lid, reduce heat to 450°F (230°C), and bake uncovered for 20 minutes until golden brown. Cool completely before slicing.

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