Ancient and Heritage Wheat Sourdough Bread
Combining the buttery sweetness of golden wheat with the aromatic nuttiness of a red winter wheat creates an incredibly tasty whole grain bread. Pick flours from the categories outlined below and choose how much sourdough starter to use based on your ambient temperature and desired fermentation speed.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 grams heirloom whole grain turkey red, red fife or rouge de bordeaux flour (1 1/2 cup - 1 12/3 cups)
- 200 grams ancient whole grain Kamut, khorasan, or durum flour (1 1/2 cup - 1 12/3 cups)
- 300 grams water (1 1/4 cups)
- 30-60 grams sourdough starter (2-4 Tbsp) * see the first paragraph of the instructions
- 8 grams salt (1 1/2 tsp)
- Baker's Percentages
- 50% durum/khorasan/Kamut flour
- 50% red fife/turkey red/rouge de bordeaux flour
- 75% water
- 7.5-15% starter
- 2% salt
Instructions
- 1
In a 75°F kitchen, using 60 grams sourdough starter and three rounds of stretching and folding, the first rise of a Kamut and Red Fife dough took 5.5 hours. The final proof was about 1 hour. In a 79°F kitchen, using 30 grams sourdough starter and one round of stretching and folding, the first rise of a Kamut and Turkey Red dough took 7 hours. The final proof was about 1 hour.
- 2
Combine all of the ingredients in a large bowl and mix thoroughly. Clean the sides of the bowl with a dough scraper and cover. Mark the level on the outside of the container if desired.
- 3
Let the dough rest about 20 minutes then do at least one round of stretching and folding of the dough. If you'd like to do more rounds of stretching and folding, let the dough rest about 20 minutes between each round.
- 4
When the dough has expanded by 50-75%, end the first rise.
- 5
Transfer the fermented dough to a lightly floured work surface, and if the dough feels loose, pre-shape it into a ball and cover with the bowl to rest about 15 minutes.
- 6
Shape the dough into a boule, batard, or oblong loaf shape and place it seam-side up in a floured proofing basket.
- 7
Cover and let the dough rise again until it has expanded but still curves at the edges. You can bake the dough the same day by proofing at room temperature for 1-2 hours. If you want to retard the dough and the ambient temperature is over 75°F, refrigerate the dough immediately after shaping. Otherwise let it rise for 20-60 minutes at room temperature before putting it in the refrigerator. The dough can be refrigerated for up to 16 hours, depending on how cold your refrigerator is.
- 8
Before baking, preheat your oven and baking vessel to 500°F for 30 minutes.
- 9
Flip the dough out of the proofing basket onto a sheet of parchment paper or a silicone bread sling and score. Load the dough into your baking vessel and oven.
- 10
Bake for 20 minutes with the lid on at 500°F and 10 minutes more with the lid off at 450°F. When the bread is done, it should have an internal temperature over 205°F.
- 11
Let the bread cool for several hours before you slice it.