Bread & loaves · loaf

100% Whole-Wheat Integrale Sourdough

Status
Proposed
Dates
2025-03-20
Format
Dutch oven loaf
Leavening
sourdough
True hydration
81.8%
Salt
1.8%
Inoculation
18.2%
Total flour
550 g
Total dough
1010 g

Formula

Formula for 100% Whole-Wheat Integrale Sourdough. Baker's percentages are calculated on total flour, including the flour contributed by the levain.
IngredientGrams Baker’s %Notes
Whole-wheat flour50090.9%Plus 50 g flour in starter if the starter is wheat-based
100% hydration starter10018.2%
Water40072.7%81.8% true total hydration
Salt101.8%
Total dough1010

Hydration

Added water72.7%water weighed into the dough
True total81.8%including the levain’s flour and water

Scale

  • Whole-wheat flour500g
  • 100% hydration starter100g
  • Water400g
  • Salt10g

Total dough 1010 g

Percentages are fixed; only grams change. Rounded to 1 g, or 0.1 g under 20 g.

Process

Autolyse 30-60 minutes. Bulk to about 50% rise, roughly 2.5-3.5 hours at 72-75 F, with four folds every 30 minutes. Proof 1-1.5 hours or refrigerate 8-12 hours.

Bake

240 C / 464 F covered for 20 minutes, then 220 C / 428 F for 20-25 minutes.

Outcome

Developed as a 100% whole-wheat option. No final-bake record preserved.

Next action

Expect a tighter crumb and judge fermentation by rise, not clock time.

Where this sits

2860920.63.8 True hydration % Salt % F01 Original Barese / Puglian Yeast Benchmark — 60.5% hydration, 3.8% saltF03 Classic Cold-Fermented Sourdough Focaccia — 77.3% hydration, 1.8% saltF05 Focaccia Barese - Sourdough Canon Version 2 — 53.1% hydration, 3.3% saltF06 Potato-Free Fast-Track Focaccia Version 2.0 — 74.5% hydration, 2.0% saltF08 Potato-Free Barese Version 1A - Open-Crumb Adjustment — 91.8% hydration, 3.8% saltF09 Four 6-inch Square Potato-Free Scaling — 88.0% hydration, 3.7% saltF10 Potato Small-Square Focaccia Batch — 68.9% hydration, 2.2% saltF11 6.25-inch Square Sandwich Focaccia — 77.8% hydration, 1.8% saltF12 Chicago-Style Hot-Dog Focaccia — 78.3% hydration, 1.9% saltF15 Shredded-Potato Focaccia Pugliese — 60.0% hydration, 2.4% saltF16 Sourdough Focaccia - Two 6x6x2 Pans — 82.1% hydration, 2.1% saltF17 One-Pan Tomato Focaccia - 475 g Experiment — 77.8% hydration, 1.8% saltF18 Two-Pan Tomato Focaccia - 7 September Comparison Bake — 77.8% hydration, 1.8% saltB01 Standard Sourdough Baseline — 75.0% hydration, 2.0% saltB03 Pane di Altamura - 100% Italian Durum Semola Sourdough — 84.0% hydration, 2.0% saltB04 Rye-Spelt-Honey Base / Five-Grain Seeded Loaf Lineage — 78.0% hydration, 2.0% saltB05 Croissant-Style Laminated Sourdough Loaf — 42.9% hydration, 1.1% saltB07 One Hearty Pan Sourdough - First Loaf-Pan Trial — 77.9% hydration, 1.8% saltB08 One Hearty Pan Sourdough - Revised Multigrain Formula — 77.8% hydration, 1.8% saltB09 Same-Day Enriched Sourdough Loaf — 69.6% hydration, 1.7% saltB12 Everyday Sourdough - 9.8" Banneton — 77.3% hydration, 1.8% saltB13 Control Loaf (Documented Baseline) — 71.7% hydration, 1.9% saltB14 Same-Day Sourdough — 72.2% hydration, 2.0% saltB16 Dark Chocolate Espresso Sourdough with Pistachio — 77.3% hydration, 2.0% saltB17 Persian-Inspired Sourdough — 74.5% hydration, 2.0% saltB18 Cinnamon, Blueberry & Cherry Swirl Loaf — 70.2% hydration, 1.9% saltA01 Orange-Pistachio-Espresso Dark Cocoa Sourdough Biscotti — 27.9% hydration, 0.6% saltB02 100% Whole-Wheat Integrale Sourdough — 81.8% hydration, 1.8% salt
Every formula in this archive with a recoverable hydration and salt figure. Dot size is inoculation; outline is status. This bake is filled.

Tags

  • whole wheat
  • dutch oven