Whole Wheat sourdough bread|Open crumb|100% Whole Wheat

The perfect and the healthiest bread you can get from whole wheat flour. Ingredients for 2 loaves (banneton 21cm) 168g whloe wheat starter 800g whole wheat flour 40g multi grain or replace with wholewheat flour 750g water 17g salt 1tbsp honey(optional) Total hydration 90% House temp 27°C-28°C Bulk fermentation 6h30min Starter kept at 25°C (refresh a couple times before using) *note1: Please don't stress about the float test. But If you want to do it, better to do before you add to the dough. Because I forgot about it and I still wanted to show you, so I did it after. I know It was still nice and bubbly, since I poured it out gently. Those bubbles that makes it float. 😊 *note2: The dough is pretty cold and a little stiff. I'd recommend using a stand mixer or using gloves if you're not used to cold dough. Music used Love Story by Jonny Easton Link:    • Emotional Sweet Piano Music - Royalty Free...   #sourdough #sourdoughbread #wholewheat #wholewheatbread