Wholemeal Sourdough

Feed one day earlier 1:5:5 sourdough starter 

10g starter : 50g water : 50g flour

(20% of total flour hence is 60g)

Wholemeal Sourdough Recipe:

Feed one day earlier 1:5:5 sourdough starter 

(20% of total flour hence is 60g)

Autolyse

In the morning mix this bread dough, allow one hour for autolyse 

200g water 60%

260g flour

70g wholemeal

After one hour:

Add 60g sourdough starter

+ 1/4 tsp salt

Foldings

Hand knead them together, just keep folding. 

Cover with cling wrap for one hour.

1st folding then rest one hour

2nd folding and rest one hour

3rd folding and rest one hour

4th folding and rest one Hour.

Shape and bulk fermentation 

Remove dough on a lightly flour working top. Last folding and using a scraper do a few twist and pull, to make sure the dough is tightened. Rest for 4 hours. (Malaysia normal weather)

Cut a small dough keep in a small glass jar for observation. Place next to whether you keep the dough. From here you will know when is the dough ready to be baked*. 

I usually just use a 7" cake tin lined with baking sheet. After 4 hours, score the dough with a blade, then preheat oven at least 20 minutes.

or I used a drain basket, cover with linen heavy floured, after 4 hours, remove dough from the linen carefully, place in a lined baking tray. Score the dough.

Bake 240C  for steam bath oven for 30-45minutes depends on personal preference. 

*Baking tips shared by The Baker Code  is clear and practical. I have learned 1:5:5 ratio from him.