Comments on: Fifty-Fifty Whole Wheat Sourdough Bread

By: Renee Shields

Renee Shields — Mon, 25 Aug 2025 19:55:53 +0000

Maurizio – All I wanted for my birthday was your book. My son surprised me with the beautiful spiral bound version. I love the extensive detail provided in all your recipes….and YES your best sourdough bread recipe is to die for! I would like to try this 50/50 whole wheat recipe and wonder if I could use Anson Mills Rustic Coarse Graham Wheat Flour. Maybe not at 50% but some other formula. I do have other whole wheat flours as well as King Arthur's bread flour and Central Milling Artisan Bakers Craft Plus that you call for in the recipe. I've searched for bread recipes with this flour and only found one on line. Are you familiar with this flour? Any suggestions?

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By: A A

A A — Tue, 15 Jul 2025 12:08:26 +0000

https://uploads.disquscdn.com/images/4ad294e6a118bb4a639deb42c02d008c986a0f3c59a8df353b8ccad35ba0c7bf.jpg Another excellent recipe. Thank you, Maurizio! I halved the recipe to make one batard, baked it in a covered Dutch oven, and it turned out great – beautiful crumb. I had some scheduling issues while making it and had to let the levain go a little longer, the bulk ferment a bit (half hour) shorter, and the overnight proof go about 4 hours longer and it still turned out really well. I’m new to sourdough baking, and I’m relieved that there is some flexibility in the timing of each stage just in case your day blows up and you’re not able to babysit it completely. One thing I need to learn to do better is scoring the bread. I tried to keep my two cuts shallow, but one really opened up to form an amusing “eyebrow” on my bread. 😆

By: Kayla

Kayla — Thu, 10 Jul 2025 12:17:07 +0000

Hey love this recipe! Since the levain build is shorter, does it not have to be doubled when I mix it in with the autolyse? Just bubbly and loose?

By: Leslie

Leslie — Wed, 09 Jul 2025 11:21:42 +0000

In reply to Maurizio Leo. Yay!!

By: Leslie

Leslie — Wed, 09 Jul 2025 11:21:09 +0000

In reply to Paige. In general, I find using my Dutch ovens is more predictable than baking loaves on a baking steel with steaming. That might be because I’ve done it way more, but recently I’ve lowered the temp 25° which gave me crisp crust without overbaking the bottoms.

By: Sara Saadouni

Sara Saadouni — Fri, 27 Jun 2025 02:08:35 +0000

Wow! First time making Sourdough bread and this fifty-fifty recipe was excellent! Very easy to follow and it turned out amazing! Honestly, I’ve been eating bread my whole life and this loaf I made must be one of the best I ever had! It was the perfect loaf indeed Thank you Maurizio for simplifying the process and making delicious bread more accessible

By: Paige

Paige — Tue, 27 May 2025 22:26:48 +0000

Hi Maurizio- can I bake these in my dutch oven? Steaming doesn’t work in my oven. Do I need to adjust the time or treat the “remove the steaming pans “ step like removing the lids of the dutch oven? Thanks

By: Toni

Toni — Tue, 13 May 2025 09:13:55 +0000

Hello! I just started to get into sourdough bread baking and have made my first successful loaf with you Beginner's recipe but the absolute winner for me personally is the Weekday Sourdough Bread, as I work full time. I have used the Weekday recipe three times now and wanted to try something different. Could this whole wheat recipe work if I don't bake it in the morning of the next day but in the late afternoon (around 6pm ish) and keep the dough in the fridge until then? Thank you so much for your recipes and articles, I have learnt so much! xx