hundo-hundo-whole-wheat.md

title	excerpt	tags	pre-ferments	final-dough	method
Hundo/Hundo Whole Wheat Sourdough	A bread formula for the romantic type: 100% whole-grain Yecora Rojo. 100% water. Salt. Nothing more. This formula uses a stiff levain to build strength before the addition of so much water. We also sift a portion of the bran—reincorporating it later as a soaker—to prevent tearing in the dough.	Yecora Rojo whole grain high hydration	name ingredients Levain item weight percentage 100% whole-grain Yecora Rojo 80 100 item weight percentage water 52 65 item weight percentage liquid starter 20 25	name ingredients Final Dough item weight percentage 100% whole-grain Yecora Rojo 800 100 item weight percentage water #1 750 93.75 item weight percentage water #2 50 6.25 item weight percentage salt 17 21.25 item weight percentage levain 140 17.5	day steps 1 time instr 23:30 Sift flour to extract coarse bran. Weigh bran, then do a hot soaker at a 2:1 ratio (subtract water from water #1). Autolyse flour and remaining water #1. Prepare levain. Rest 14 hours. day steps 2 time instr 13:20 Add levain, salt, and water #2 to autolyse. Slap-and-fold for 3 minutes to achieve a light mix. time instr 13:30 Begin bulk fermentation. time instr 14:00 Fold. time instr 14:30 Add half of bran soaker. Fold to incorporate. time instr 15:00 Add second half of bran soaker. Fold to incorporate. time instr 15:30 Fold. time instr 16:30 Fold. time instr 17:30 Fold. time instr 18:00 Shape dough into two boules or batards, and place into floured, lined baskets. time instr 18:15 Begin proof. time instr 20:00 Place dutch oven into oven and preheat to 500°F. time instr 21:00 Tilt basket to drop bread into dutch oven. Score bread and place in oven. time instr 21:20 Reduce oven temperature to 465°F. Remove lid from dutch oven. time instr 21:37 Remove bread from oven. Rest on cooling rack overnight.