Comments on: 100% Whole Wheat Sourdough Bread

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By: Zahra

Zahra — Fri, 15 Aug 2025 13:20:09 +0000

Hi Maurizio,
This did not turn well for me at all. I used the whole wheat from Azure and my final hydration was about 76%. The whole dough was shaggy and never developed any extensibility at all. It would just fall apart. I had to throw it all out. I also ran a little test with a small portion of the dough (100gr) and added some white flour but it didn't work; it just wouldn't stick together much. The temperature for me was higher than the FDT you mentioned (80F) since it was a warm day. I don't know what went wrong, really.

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By: Noomin

Noomin — Sun, 02 Feb 2025 20:08:14 +0000

Hi Maurizio! I'm a whole-grains kind of person (though I have read that sourdough whitebread is better for you than whole-grain breads made with baker's yeast). I am in the middle of making my first sourdough bread ever, following your recipe (except that I'm also following a neighbor's recipe and using 20% rye flour and 80% whole wheat . . . we'll see!). And by the way, thank you for it, and for your painstaking instructions and videos.

Now here's my question.

The bulk fermentation calls for a three-hour fermentation, punctuated by four sets of slap-and-fold, with a rest of 30 minutes between each, beginning 30 minutes after all the dough ingredients are mixed. Starting the first slap and fold at 3:00 (following your time table), I get this:

1. 3:00
2. 3:30
3. 4:00
4. 4:30

–but there is still an hour to go! Please explain what I've misunderstood.
Thanks!

By: Maurizio Leo

Maurizio Leo — Sat, 01 Feb 2025 15:33:14 +0000

In reply to Jaselyn F. I talk about this a bit in my cookbook , but a stiff levain helps control fermentation rate and gives you more flexibility with timing. It also brings additional strength to the dough, which is especially helpful with 100% whole wheat loaves. This extra strength helps compensate for the gluten-weakening effect of the bran in whole wheat flour. Try it out!

By: Jaselyn F

Jaselyn F — Sat, 01 Feb 2025 11:08:06 +0000

Hi, Maurizio! I've looked up several whole wheat loaf recipes, and they all call for a stiff levain with an autolyse, and then tearing the levain up and adding it to the autolyse. What's the benefit of using a stiff levain over a regular 100% hydration levain when baking a 100% whole wheat loaf?