Whole grain sourdough bread is made primarily from whole wheat or other whole grain flours, which include the bran, germ, and endosperm of the grain, making it more nutrient-dense and flavorful compared to white flour bread. Here are key points about whole grain sourdough bread:
Ingredients and Composition
- Whole grain sourdough typically uses whole wheat flour or a mix of whole wheat and other whole grain flours like spelt, combined with water, sourdough starter, and salt
- Recipes vary from 100% whole wheat flour to blends like 95% whole grain or 20% whole wheat combined with bread flour for lighter texture
- Whole grain flours absorb more water than white flours, requiring higher hydration levels in the dough (often around 75% hydration or more)
Characteristics
- Whole grain sourdough bread has a nutty, robust flavor due to the bran and germ in the flour
- It tends to be denser and heavier than white flour sourdough because the bran can cut gluten strands, weakening the dough's gluten network and reducing its ability to trap gases
- Proper hydration and fermentation techniques, such as autolyse and stretch-and-folds, help achieve a softer crumb and better rise despite the whole grain flour's challenges
Baking Process Highlights
- Autolyse (resting the flour and water before mixing with starter and salt) is especially important to hydrate the whole grain flour fully
- Long fermentation and proofing times are common to allow the dough to develop flavor and structure
- Techniques like stretch and fold during bulk fermentation improve dough strength and texture
Summary
Whole grain sourdough bread offers a healthy, flavorful alternative to white bread, with a characteristic dense, nutty crumb. While it requires adjustments in hydration and fermentation to counteract the bran's effect on gluten, it can be made successfully with patience and proper technique, ranging from 100% whole wheat to blends with white flour for lighter texture
