Homemade Whole Wheat Sourdough Bread скачать в хорошем качестве

Homemade Whole Wheat Sourdough Bread

There is nothing quite like the sound of a fresh sourdough crust crackling as it comes out of the oven. 🥖✨ In today’s video, I’m taking you through the slow and rewarding journey of baking a Rustic Whole Grain Sourdough Bread. This recipe is all about patience, high-quality ingredients, and the magic of wild yeast. Whether you are a beginner or a seasoned baker, this guide will help you achieve that perfect airy crumb and golden, caramelized crust at home. In this video, you will learn: ✅ How to properly activate your sourdough starter. ✅ The "Stretch and Fold" technique for a strong dough structure. ✅ My secret pro-tip: Using ice cubes for a bakery-style crust. ✅ Scoring and baking in a Dutch Oven MASTER YOUR STARTER: Don't have a sourdough starter yet? Watch my step-by-step guide here to start your own wild yeast journey:    • How to Make Sourdough Starter That Lasts f...   RECIPE DETAILS: Prepare the starter • ¼ cup sourdough starter (60 g) • ½ cup water, room temperature (120 ml) • 1 cup flour (120 g) Dough • ⅓ cup active starter (90 g) • 1 cup + 1 tbsp water, room temperature (250 ml) • 1⅓ cups whole wheat flour (165 g)(I used sprouted whole wheat flour) • 1½ cups all-purpose flour (185 g) • 1¾ tsp salt (8 g) Instructions: 1 In a bowl, mix the starter and water. 2 Add whole wheat flour and all-purpose flour.Mix until no dry flour remains. 3 Cover and let rest for 30 minutes. 4 Add the salt and gently knead it in. 5 Cover and rest another 30 minutes. 6 Start folding the dough.Fold every 30 minutes, about 3–4 times. 7 Let the dough rise for 4–6 hours, depending on your room temperature. 8 Fold once more, then place the dough into a proofing basket. 9 Cover and let it rest overnight in the fridge. Baking day 1 Take the dough out of the fridge and let it sit at room temperature for 30–40 minutes. 2 Place a cast iron pot in the oven and preheat to460°F (240°C). 3 Transfer the dough onto parchment paper. 4 Score the bread with a sharp knife or razor blade. 5 Carefully place the bread into the hot iron pot. 6 Add a few ice cubes between parchment paper and pot (for steam). 7 Cover with the lid and bake for 40 minutes. 8 Lower the temperature to 440°F (225°C). 9 Remove the lid and bake another 10–15 minutes, until golden. 10 Always check earlier — every oven is different. ✨ Subscribe to Miriam’s Kitchen for more authentic, wholesome recipes inspired by tradition. #sourdough #artisanbread #wholegrain #baking #breadrecipe #wildyeast #healthyfood