Whole Wheat Sour Dough

[DavidEmpey]

Third attempt at sour dough bread, whole wheat this time. Not pretty but it tasted good. Really stuck to the basket, used semolina to coat the basket, don’t think I’ll try it again.

[58limited]

Try coating the basket with rice flour. Learned that trick recently from watching videos by Proof Bakery on youtube.

[RonB]

This might help you shape your dough:

https://www.youtube.com/watch?v=hWXA8xFYu9A

[rickgregory]

100% whole wheat? Nice. Not easy to do.

[hoovarmin]

What is the size of the vessel you are using to cook it and what temp/time?

[scottranda]

Yeah, rice flour will do the trick. And whole wheat needs a higher hydration, so consider that next time too.

[DavidEmpey]

What is the size of the vessel you are using to cook it and what temp/time?

Used a 8” basket to proof and cooked on a baking sheet. 500F. All went well until I tried to get it out of the basket. Will try rice flour next time, as a couple have suggested.

[hoovarmin]

DavidEmpey Have you ever tried using a dutch oven? (BTW, I'm a bread newbie too) First, with the lid on for the first 30 minutes of the cook, it provides steam, which improves the crust tremendously. Second, it helps form a nice shape. The Forkish method is to preheat the CI DO at 475 for 45 minutes, then put your dough in and cook with the lid on for 30 min, then lid off for the remaining time. It seems to work quite well.

[DavidEmpey]

Another attempt, this is more like it. I think I might have messed up the measurements in the earlier attempt. hoovarmin will try the dutch oven next time!

[hoovarmin]

Nothing wrong with that! Looking good bro!