Formulas
Sourdough Whole Wheat Bread
Process, Final Dough
Mix: Improved Mix
First fermentation: 1 hour 15 minutes to 1 hour 30 minutes
Resting time: 30 minutes
Final proof: 1 hour 30 minutes
Baking: Bake additional 20 to 30 minutes at 430°F
Open door at end of bake to let bread dry.
| Ingredients | Metric Wt (g) |
Weight (oz) |
Baker's % |
|---|---|---|---|
| Progressive BakerŪ Whole Wheat Flour | 6 kg |
211.64 oz |
60% |
| Progressive BakerŪ Artisan Bread Flour | 4 kg |
141.09 oz |
40% |
| Water (1) | 7.6 kg |
268.08 oz |
76% |
| Progressive BakerŪ Premium Baker's Salt | 260 g |
9.1 oz |
2.6% |
| Yeast | 100 g |
3.5 oz |
1% |
| Levain | 4 kg |
141.09 oz |
40% |
| Total | 21.96 kg |
774.61 oz |
219.6 % |
Notes
1 Hydration may vary with quality and moisture content of flour.
2 Salt is 2% of the total flour in the final dough and in the levain.
3 Time and temperature varies from oven to oven and with weight of loaves.
Formula provided by the National Baking Center, Minneapolis, Minnesota