The Perfect Whole Wheat Sourdough Bread | Full Masterclass

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/whole-wheat-flour. Use "TheBreadCode" to get 5% off. I mentioned several videos: 4 starter tips: https://www.youtube.com/watch?v=yYkTrGHNW2w My trip to the flour mill: https://youtu.be/KooRWvS5c-A Discard starter bread: https://youtu.be/7V3FyVzzVUI 4 proofing tips: https://youtu.be/b7Pd7UcZxd0 5 dough strength tips: https://youtu.be/wHL44ONu3so Read my free book: https://www.the-sourdough-framework.com/ Support me and buy the hardcover book: https://breadco.de/hardcover-book Buy my starter: http://breadco.de/my-starter Join our community chat: https://breadco.de/chat 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