One of the things that I’ve learned in my baking journey is that fresh flour, and good flour are key to a better bread experience.
I buy most of my flour online now, at Barton Springs Mill in Texas or Central Milling in Idaho.
One of my favorite recipes, at the moment, is a whole wheat sourdough. I’ve done 100% whole wheat, and it’s super tasty but quite dense. I’m happier with a 50/50 split of whole wheat and some tasty bread flour.
I use a Rouge de Bordeaux whole wheat and Yecora Rojo 00.
Rouge de Bordeaux is a heritage grain dating back to the 19th century in France.
Yecora Rojo is a more modern grain from the 1970s from Mexico.
Day 1
Soaker
| flour | weight (grams) | Notes |
| whole wheat | 120 | |
| water | 170 |
Mix until hydrated, cover and let sit on the counter overnight. This fermentation period breaks down bran a bit and vastly reduces the bitterness of the whole wheat.
Poolish
| flour | weight (grams) | Notes |
| Yecora Rojo starter | 95 | This starter is 1/3 Yecora Rojo, 1/3 starter, 1/3 water |
| whole wheat | 95 | |
| water | 170 |
Mix until hydrated, cover and let sit in the fridge overnight. Again, the fermentation breaks down the bran and adds a wonderful complexity to the flavor.
Day 2
Dough
| flour | weight (grams) | Notes |
| Yecora Rojo | 255 | |
| soaker from above | 290 | |
| poolish from above | 360 |
- Mix until everything is incorporated and let sit for 30 minutes
- Add 11grams of salt and mix in well
- Either knead until it passes the onion skin test, or fold every 30 minutes for a few hours until glutens are well developed
- Shape and proof until doubled in size
- Pre-heat oven to 500F
- Score and put in oven.
- Steam bread
- Turn heat down to 450F and bake for 25 minutes