#sourdough #sourdoughbread #sourdoughforbeginners
I asked what sourdough recipe you wanted most…and this was the winner. In this video, I’m showing you how to make honey whole wheat sourdough bread step-by-step so you can bake a soft, light, flavorful loaf at home—even if you’re a beginner.
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⏱️TIME STAMPS⏱️
00:00 Intro + Overview
00:50 Working with Whole Wheat Flour
02:55 Ingredients
03:48 Autolyse
07:20 Mixing
11:57 Stretch & Folds
14:48 Bulk Fermentation
23:13 Shaping
26:49 Cold Ferment
27:45 Scoring & Baking
31:15 Bread Reveal & Outro
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31 Comments
Once again- great video! Thank you❤
I use disposable gloves when mixing by hand…less mess!
Also, since I have arthritis in my hands, is a stand mixer with a hook appropriate for the long kneed times?
Thank you for this! Can I use maple syrup instead of honey? Same quantity?
Can you make this in a loaf pan??
Thanks! Using the same percentages you used, for my typical 500 grams of flour,
I would use the following:
250 grams KA whole wheat flour
250 grams KA bread flour
380 grams warm water (76%)
125 grams starter (25%)
12.5 grams salt (0.25%)
35 grams honey (0.7%)
Autolyse for 1 hour instead of 30 minutes.
Is the honey necessary for the bread to turn out correctly or is it only for taste?
Thank you for this recipe and video. Love your easy instructions.
Can you make this in your stand mixer?
Are you able to pose a short of this video? I’d love to watch it, but I don’t have 32 minutes unfortunately.
How about with a ooni halo
Hello again Heather,
Thank you for this wonderful recipe… I’ve been hesitant to try anything like this, without your tutelage! Now I’m ready for you to release a new video for making perfect Baguettes with sourdough starter! I’ll keep asking until you do it… You’re the best🎉
Brian in NW MI
🤗
Looks amazing! I actually made a "sort of" wheat loaf with your regular recipe, but with 50g of whole wheat and 450g bread flour (from your recommendation of trying 10% of a different flour) and it came out really good! I've even done just 10g of whole wheat flour in the recipe and it gives a tiny boost of flavor to the loaf!
I must ask why would anyone want to mix their dough with their hands, getting messy and disgusting when you could use a spoon or stand mixer with a dough hook? Also, autolyse is not necessary. You can get excellent bread by putting all the ingredients in at once.
Can you send me your recipe?
OK, I want to thank you. After many failures with a very old starter a friend gave me, after watching your beginner videos I have made nearly perfect leaves for the last several months now. The lesson is: you can not treat it like " normal bread". Sour dough is a totally different process than regular bread. I ran a Cafe for 17 years and we made homemade bread everyday. It took me a while to realize that making sour dough is completely diffrent
I made your sandwich bread recipe. It was wonderful. But I wonder why I have to bring it back to room temp after being in fridge but with this whole wheat recipe you go straight from fridge to oven.
In my experience whole wheat speeds up fermentation.
Another amazing tutorial. I genuinely laughed out loud at the dough hands being the story of your life. Great personality!
I LOVE all your videos!!! Any chance you would consider doing a traditional French baguette (not sourdough:)?
Can this dough be made using the stand mixer?
Hi, do you have to cover the dough when it’s in the Brod & Taylor? Thank you 🌞
Have you ever made this with a wheat scald… like your honey rye recipe? If not is there a reason that you wouldn't try that technique
I struggle so much with getting an ear. My scores just sort of flatly space out. I am trully unsure what im doing wrong
I have been following and learning from you for several months now. You have brought my sourdough up several levels to the point where my wife just loves it. I have two questions. What are those (presumably) silicone mats you turn your dough out onto from the banneton, and how do I stop my wife from ravaging the fresh loaf long before it’s had a chance to cool???
Thank you so much Heather! Your recipes and explanations are the best. Question: can I add a little bit of spelt flour (I know you like that one) to this recipe? if yes, any adjustments needs to be done? Thank you in advance.
Wow, Heather, this video was jam packed with really great information and tips of the trade. It’s obvious you’ve been at this for 15 years – you make it look so easy. I cannot work the dough scraper like you do – I feel like I’m all thumbs! When you talked about not leaving bread in the fridge for days, I paused the video, jumped up and quickly got my Dutch oven heating for a loaf that was in the fridge for 2 days. And, you’re right…it did not rise as much as two others I baked the next day from the same batch. After the video, I mixed up a loaf of this wheat bread. The dough is beautiful, very easy to work with. I added raisins! Thank you, thank you – I love your easy manner!
*****. Edit to add that my loaf has been baked and taste tested by my family! It’s wonderful – what a flavor. I added a good handful of raisins during stretch and folds! Excellent – thanks, Heather!
Great video!! Wondering, can you make this bread in a Pullman loaf pan?
I've learned a lot from you in my sourdough journey, thank you!
We make our own sourdough bread, we used wheat flour and a little bit of dark rye flour and chia seeds.
Good video. Where did you get the white pitcher that you used to pour the water in the bowl?
This recipe is next on my list to try. Also, thank you so much for all of these videos and for sharing your years of experience while delivering content so easy to follow and so enjoyable to watch.
🤔Can all the beginning mixing be done in a Kenwood mixer?
My arms are recovering from surgery – I'm sure I could just about cope with the stretch & fold if my mixer was used at the beginning 🙏 Your advice would be appreciated ❤