Hybrid semi whole wheat bread

Some days ago I was starting to raise my own sourdough starter and I'll see in a couple of days if this will be successful or not. Until then, from 2 feedings every day it remains a lot of sourdough starter to discard (even if it is not mature enough) and I have decided to use it. I have searched for a recipe and I adapted it to avoid throwing away the discarded sourdough.


Ingredients (for 2 loaves of bread - I made one bread + buns):

• 540g water
• 600g bread flour
• 300g whole wheat flour
• 2 tablespoons dried yeast
• 2 tablespoons salt
• 2 tablespoons sugar
• 2 tablespoons olive oil
• 300g discarded sourdough starter (unfed, taken straight from the fridge)

Directions:

1. Mix the sourdough starter with water, bread flour and whole wheat flour using a standing mixer for 2 minutes.
2. Let the dough sit in the bowl for 1 hour.
3. Add the remaining ingredients: yeast, salt, sugar and oil and mix again for another 8 minutes.
4. Put the bowl with the dough in the warmest place in the house. Cover with a towel.
5. After 1h30, take out the dough and apply the stretch and fold technique (3 times).
6. Divide the dough into 2 and lay it in bannetons.
7. Cover with a towel and let it rise for 1 hour.
8. In parallel, heat the oven at 240ºC for at least 30 minutes, with a baking stone in it. Under the baking stone put a metal pan.
9. When the dough is raised enough, turn it on a well-floured pallet and let it slip on the baking stone in the oven. Immediately after, pour 200ml of boiling water into the pan under the baking stone.
10. Let it bake for around 30min in the case of bread and 20 minutes in the case of buns.

I haven't used the sourdough starter to raise the bread but it helped a lot to flavour the bread. In addition, the bread remained fresh for a week.

The recipe was adapted from   Pain maison : Spécial machine à pain - Cathy Ytak, page 12