This is how you make the perfect whole wheat sourdough bread every time. The recipe contains all the important explanations that allow you to master the recipe at home every time. The bread features incredible taste, tremendous oven spring and an amazing crumb all with 100% whole wheat, completely made by hand.

I'd say it all boils down to 3 things:
Choosing a good whole wheat flour
Building a lot of dough strength (and skipping the autolysis)
Fermenting on point

Details of the dough:
400 grams of whole wheat flour
340 grams of water (85%)
80 grams of starter (20%)
8 grams of salt (2%)

The flour I was using: https://thbrco.io/wholewheatflour.'>https://thbrco.io/wholewheatflour. Use "TheBreadCode" to get 5% off.

I mentioned several videos:
4 starter tips:    • 4 UNOBVIOUS SOURDOUGH STARTER TIPS Th...  
My trip to the flour mill:    • How Flour is made (field trip to a mill)  
Discard starter bread:    • The Best Discard Starter Bread  Amaz...  
4 proofing tips:    • The 4 BEST SOURDOUGH PROOFING Methods...  
5 dough strength tips:    • 5 TIPS TO CREATE INCREDIBLE DOUGH STR...  

The fermentation table you can find here: https://table.thebreadcode.io/

Below is a list of all the tools and flour that I am using. Some of the links contain an affiliate code, feel free to use them if you like my work. This way you support my dream to become a full time Breadmaker ❤.

My tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton
Cooling rack: https://thbrco.io/coolingrack
Digital kitchen scale: https://thbrco.io/kitchenscale
Dough scraper: https://thbrco.io/doughscraper
Dough scraper golden: https://thbrco.io/doughscrapergold
Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutchovenbatards
Dutch oven round (Lodge): https://thbrco.io/dutchovenround
Dutch oven with glas lid (Brovn) (Coupon BREADCODE for 5% off): https://thbrco.io/dutchovenglaslid
Infrared thermometer: https://thbrco.io/infaredmeter
Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loafpanregular
Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loafpanlid
No stick spray (vegetable based): https://thbrco.io/nonstickspray
Ooni pizza oven: https://thbrco.io/oonipizzaoven
Oven gloves: https://thbrco.io/ovengloves
Oven thermometer: https://thbrco.io/oventhermometer
pH meter to check acidity (advanced): https://thbrco.io/phmeteradvanced'>https://thbrco.io/phmeteradvanced
pH meter to check acidity (basic): https://thbrco.io/phmeter
Rolling pin (Coupon BREADCODE for 10% off): https://thbrco.io/rollingpin
Scoring Knife Schnittholz Olive: https://thbrco.io/scoringknifeschni...
Scoring Knife Zatoba Walnut (Coupon BREADCODE for 10% off): https://thbrco.io/scoringknifezatoba
The best bread knife (made in Germany): https://thbrco.io/breadknife
Weck starter jars: https://thbrco.io/weckjars

The flour that I am using:
Drax Mühle Manitoba flour 14% protein: https://thbrco.io/draxflour
For ze Germans: Which flour in Germany?: https://thbrco.io/blogflour'>https://thbrco.io/blogflour
Mulino Padano Bread flour 15% protein (Coupon TheBreadCode for 5% off): https://thbrco.io/mulinoflour
Strong whole wheat flour (Coupon TheBreadCode for 5% off): https://thbrco.io/wholewheatflour

Baking merchandise:
All my custom designed shirts/hoodies: https://thbrco.io/breadshirtshoodies
Get some of my starter Bread Pit: https://thbrco.io/mystarter
Happy sourdough shirt: https://thbrco.io/happyopencrumbshirt
Neapolitan pizza shirt: https://thbrco.io/neapolitanpizzashirt
The perfect batard sourdough: https://thbrco.io/batardshirt

Recommended videos:
Debaked ep. 1 Pizza journey to Napoli: https://thbrco.io/debakednapoli
Debaked ep. 2 Journey to a flour mill: https://thbrco.io/debakedflourmill
Discard starter bread: https://thbrco.io/discardstarterbread
Fermentation time table: https://thbrco.io/fermentationtimet...
Make a sourdough starter: https://thbrco.io/makesourdoughstarter
Make your starter more active: https://thbrco.io/moreactivestarter
Recommend sourdough bread recipe: https://thbrco.io/sourdoughrecipe

Follow me on other platforms:
Github: https://thbrco.io/github
Instagram: https://thbrco.io/instagram
My blog: https://thbrco.io/blog
My website: https://thbrco.io/homepage
Reddit: https://thbrco.io/reddit
Subscribe to my newsletter: https://thbrco.io/newsletter
Telegram: https://thbrco.io/telegram
Tiktok: https://thbrco.io/tiktok
Twitch: https://thbrco.io/twitch

Chapters:
0:00 Intro
0:59 Recap
3:32 Cracking The Bread Code
4:13 A new flour
5:31 How much water for your flour?
9:17 The overall process
11:35 Mixing the dough
16:06 Building dough strength
24:37 Bulk fermentation complete
26:14 Shaping the dough
29:13 Proofing the whole wheat dough
32:37 Scoring the whole wheat
33:58 Timelapse of the dough baking
34:43 Tasting

#sourdough #wholewheat