Whole-wheat bread

This is my second sourdough bread, thanks for sourdough.com, giallozafferano and Luis Felipe Moraes.

pagnotta (say paniota) is this shape of bread.

The Dough

Ingredient Weight US Volume Bakers Percentage
white wheat flour 375 g 13.23 oz 2.94 cups 35.71%
wholemeal flour 375 g 13.23 oz 2.94 cups 35.71%
Sourdough (50%flour 50%water) 300 g 10.58 oz 2.35 cups 28.57%
Water 450 g 15.87 oz 1.91 cups 42.86% (hydration)
Salt 15 g 0.53 oz 1.12 tbspns 1.43%
Sugar 20 g 0.71 oz 1.6 tbspns 1.90%
Total Weight: 1535 grams / 54.15 ounces
Total Flour Weight: 1050 grams / 37.04 ounces

Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.


Mix all the ingredients for about 15minutes in a mixer,
Rest for 3 hours.
Grease a form with a little olive oil.
Quickly knead bread to expel the air, Giving shape to the bread,
Put in form (pizza) and leave to ferment for 3 hours.
Preheat oven to 220° C with a container full of water inside.
Cut the bread's surface like the photo.
Bake for 15 minutes at 220° C and over 30-40 minutes at 180° C
in portuguese:
Pão italiano integral
300 gr. Fermento natural (pasta madre)
450 gr de água
375 gr de farinha de trigo branca
375 gr de farinha de trigo integral
15 gr de sal
20 gr de açúcar
Misturar todos os ingredientes por cerca de 15 minutos na batedeira,
Descansar por 3 horas.
Untar uma forma com um fio de azeite.
Amassar rapidamente o pão até expulsar o ar.
Dar o formato ao pão, colocar na forma e deixar fermentar por mais 3 horas.
Pré aquecer o forno a 220° C com um recipiente cheio de água dentro.
Cortar a superfície do pão como na foto.
Assar por 15 minutos a 220° C e mais 30-40 minutos a 180° C (ou até dourar).


Hi Fujiwara_dan,

Just a thought, with a 50:50 mix of white and wholemeal flour, perhaps you could try more water.  With the recipe that you have given your dough hydration works out at 57% which would be rather stiff even with only white flour.  You could aim for at least 70% which would require about 400g water and even 80% wouldn't be too extreme but would need 450g water.

Nothing much to lose and you might be surprised at the difference in the texture of the bread that you get.

Good luck with your projects.


Thank You so much for the tip Farinam, next week i'll try and let you know. My pagnotta was i little flat, and the air bubbles inside was  smaller than that in the pictures here, li hope with more water it can be more rounded and airy.

Just a question, the dough was a little gluey, more than that one i saw in YouTube (Luis Felipe Moraes, with only white flour), if i put more water it will be much more gluey, is it ok?


Farinam thanks again you are wright the bread is becoming better each time i make it!