100% Whole Wheat Pan Loaf
Target 80% hydration · loaf pan · bake at 425°F
100% whole wheat sourdough pan loaf — dense-but-manageable, deeply nutritious, excellent for sandwiches. 80% hydration is essential to soften the bran. Long autolyse (60-90 min) critical. Pan shape provides structure that free-form can't sustain at 100% whole wheat.
- Hydration
- 80%
- Salt
- 2.00%
- Levain
- 20–25%
- Bulk @ 76°F
- 4.00h
- Proof @ 76°F
- 8.00h
- Bake temp
- 425°F
- Bake time
- 40m
- Vessel
- loaf pan
Flour mix
- whole wheat — 100%
Technique
Long autolyse (90 min) with 100% of the water at 80°F. Add levain and salt, mix until fully incorporated. 4 stretch-and-folds in 2h. Total bulk 4h. Shape into log, place seam-side down in oiled 9x5 loaf pan. Cold retard overnight. Bake at 425°F for 35-40 min until internal 200°F.
Calculator pre-set to 100% Whole Wheat Pan Loaf's target (80%)
Adjust the slider for personal preference within the workable 75–85% range.
- Flour to add
- 450 g
- Water to add
- 350 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 910 g
- Effective hydration
- 80%
How the math works
Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.
Salt % is computed on total flour weight, not final-dough flour.