‘Correll’ whole wheat sourdough bread - made with beautiful Australian grown wheat

Whole Wheat Sourdough RecipesWhole Grain Sourdough Recipes

27 June

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“Correll” variety whole wheat sourdough bread

This recipe demonstrates a simple way to make beautiful whole wheat sourdough bread at home, showcasing Australian biodynamically grown Correll wheat. It’s a perfect recipe for those delving into whole grain sourdough, offering a rewarding bake with minimal fuss.

INGREDIENTS

500g Whole Wheat Flour (such as Correll wheat flour, or any other hard wheat variety suitable for bread making).
- Note: I purchase my whole grains for baking from Sovereign Foods and mill my own flour using a Mockmill 200.
400g Water
- Tip: In my recipe test (see the video!), I found Correll wheat could potentially absorb more water than I used here, but this is an excellent starting point. Different flour varieties and even batches will vary due to seasonal and varietal differences. Always test your own flour to see how much water it can handle.
8g Salt
100g Active Whole Wheat Sourdough Starter
- Note: I feed my starter a 1:1 ratio (100% hydration) of water and flour (e.g., 50g water to 50g flour).

METHOD

Autolyse (Flour & Water Rest): Add the flour and water to a medium-sized mixing bowl. Mix these together thoroughly until no dry spots remain, then cover the bowl and allow the dough to rest for 30-60 minutes. This is the 'autolyse' step, which encourages better gluten network development in your dough.
- Important: An autolyse is most beneficial for bread wheats/flours known to form strong gluten networks; it doesn't significantly benefit every type of wheat dough.
Incorporate Salt & Starter: Once the autolyse is complete, add the salt and sourdough starter to the dough. Mix or knead thoroughly to fully incorporate all the ingredients. Don’t worry if the dough feels very sticky at this stage – that’s perfectly normal! It will smooth out as it ferments.
First Rest & Fermentation: Cover the dough again and let it rest for another 30-60 minutes. After this rest, gently perform 3-4 sets of stretch and folds over the first few hours of fermentation.
- Whole Grain Fermentation Note: Whole grain sourdough fermentation times can vary wildly! Temperature is the most important factor. In warmer weather, expect fermentation to take 3-5 hours, while in colder weather, it could take all day or even overnight. For beginners, this is a very helpful resource.
Pre-Shape: Once the dough is visibly bubbly, shows clear signs of fermentation, and has risen by about 50% of its original volume, gently pre-shape it into a smooth ball. Cover and let it rest for 15 minutes.
Final Shape: Shape the dough into its final loaf shape. I often prefer to roll my doughs into a longer loaf shape rather than rounds (boules) for most occasions.
Final Proof (Cold or Room Temp): Place the shaped dough into a floured banneton (I use a cloth liner), then carefully place it into a sealed plastic bag or other sealed container for its final proof. It's crucial your dough doesn't dry out during this stage.
- Proofing Options:
  - Cold Proof (as in the video): Proof your dough in the fridge overnight and bake before lunch the next day. This develops more flavour and gives you flexibility if you don’t have time to bake on the first day.
  - Room Temperature Proof: If you prefer to bake the same day, proof your dough at room temperature. Look for about a 50% rise and for the dough to become a bit softer and lighter to the touch. (I don’t poke my doughs; a light touch can tell you if the dough has some CO2 in it.)
Bake: When you're ready to bake, preheat your oven and baking pot or other equipment (e.g., baking stone with a cover, Dutch oven) to 220°C (428°F). Bake the bread for 30 minutes covered, then another 10-15 minutes uncovered. The bread is ready when it sounds hollow when tapped on the base.
Cool & Enjoy: Cool the loaf completely on a wire rack before slicing. This bread has a lovely, mild wheaty flavour, and I'm sure you'll enjoy it!

Let me know if you try this lovely Australian grown Correll wheat.

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‘Correll’ whole wheat sourdough bread - made with beautiful Australian grown wheat

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