I’m here with a new sourdough recipe. Since I don’t like working with whole wheat flour, I haven’t shared one in all this time. Sourdough made with white flour has a very special consistency. You can’t get enough of the kneading, you don’t want to leave it once you start. Whole wheat flour is not like that. It has a more granular structure, so it doesn’t come together as well as white flour. This makes the kneading process no more than the pleasure of sautéing onions to make any dish.
On the other hand, it is healthier than white flour in terms of the amount of fiber it contains. But unfortunately it is not true that it makes you lose weight or is 100% healthy as it is known. Again, contrary to popular belief, amount of calories is not lower than white bread, and it doesn’t end there, it is even higher in calories than white bread. The amount of protein is around twice the amount of white bread, but the amount of protein in both is very low, so there is no significant protein content in total. Unlike white bread, it contains folic acid and various vitamins and minerals. But these are also very very low in quantity. If you have a deficiency of folic acid or any vitamins or minerals, you should eat a whole bakeshop everyday. Consuming whole wheat flour bread is like eating cakes flavored with dates instead of refined sugar. You get sugar and calories but it is relatively healthier.
The thing you should never do is to eat a loaf of bread every day saying that the whole wheat flour bread is very healthy. If you want to eat healthy, you should consume the least amount of bread with the least additives regardless of the type.
Enjoy the recipe…
- 50 g sour yeast,
- 50 g flour,
- 50 g water to feed yeast,
- 400 g whole wheat flour,
- 250 g room temperature water,
- 1 wiping teaspoon of salt.
- Knead sourdough starter, water and flour in a deep bowl until a homogeneous mixture,
- Cover with a plastic wrap and set aside at room temperature for about 30 mins.,
- Take the dough on the counter covered with flour and sprinkle on the salt and knead 3-4 mins., add flour if needed,
- Put the dough in a bowl, cover with a plastic wrap and set aside at room temperature for about 1 hour,
- Taking from bottom and putting on top fold for 10-15 times, cover and set aside for 1 hour again,
- Fold two times more with an interval of one hour and then cover it again,
- Put in the fridge for 12-24 hours,
- Place a clean kitchen towel into a glass bowl, sprinkle flour over,
- Remove the dough from the fridge and fold again,
- Take on the floured counter and give a rectangular shape,
- Fold to the middle from long edges, roll from the short edge and give a round shape,
- Place the dough into the bowl, putting the smooth side under,
- Set aside at room temperature for 3-4 hours,
- Heat the oven to 220 C degrees with the oven stone or tray inside, turn the bread upside-down on the hot tray or stone,
- Place a container of boiling water in the oven and close the door,
- Decrease the heat to 160 C degrees after the top of the bread turns golden and bake 30-35 mins. more,
- Remove from the oven and put on a rack,
- Slice after completely cold.