Ingredients
Whole wheat dough, mixed
whole wheat levain
whole wheat poolish
table salt
Whole wheat levain
whole wheat flour
water 30°C
basic wheat leaven
Slurry the basic wheat leaven with the water, add the flour and mix.
Desired dough temperature: 26–28°C
Whole wheat poolish
whole wheat flour
water, 15°C
baker’s yeast
Dissolve the yeast in the water, add the flour and mix until lump-free.
Desired dough temperature: 18–20°C
Additional ingredients
whole wheat flour
(for sprinkling the surface)
Production
Proofing
Cover the whole wheat levain and whole wheat poolish and leave to double in size at room temperature for 12–15 hours. Continue processing immediately.
Dough production
The recipe does not require any additional flour or water. The two starter doughs are now gently mixed with the table salt by hand or in a planetary mixer until the salt is evenly distributed. This minimizes the impact on the dough structure that has formed during the long proofing process. This method is therefore also particularly suitable for whole wheat breads made from emmer or einkorn.
Portioning
Immediately after mixing, place 600 g of dough into each greased mold (18×9×8 cm).
Baking preparation
Sprinkle whole grain flour over the surface of the dough and press down firmly once with a wet metal scraper.
Baking
Load quickly into a hot oven with plenty of steam. After half the baking time, carefully unmold the breads, open the vent slightly and bake the breads until crispy. They are characterized by an extremely crispy crust, moist crumb and good shelf life.
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Evaluation