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Whole Wheat Sourdough With Upcycled Flour

30% Whole Wheat Sourdough With Upcycled Flour

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Prep 30 minutes
Cook 35 minutes
Total 24 minutes
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

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

Method

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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