By its nature, wholemeal flour gives a tighter bread. But still with a little understanding you can take it in a direction in which the fermentation is a special one. This is one of the first breads to start showing its value.
I don’t have much experience with high percentages of wholemeal flours in my breads. But this is something that makes me happy because I have a new challenge. The method in the movie worked somewhat, but it’s not my favorite. A world of trials opens up for me and I hope to discover new things related to the nature of whole grains.
Formula:
Mix 117g water, 165g whole wheat flour, 3.7g salt cool down in the fridge for one hour then 10-12hour rest overnight at room temperature. Next day mix 140g water, 165g bread flour and let it rest in autoyse for one hour. Knead 30g + 30g sourdough starter for each dough. After 30mins. Add 3.7g salt in breadflour dough and knead until gluten network is well developed. After one hour rest laminate both dough together (the method is inspired by Full Proof Baking – see her channel). Two coilfolds in next two hours then let it two more hours to rise. After 5 hours and half bulk (from sourdough inoculation), shaping and put it in a cold fridge for 18hours. Baked next day as usual: 10 mins at 240 degrees C on baking steel with steam and 30 mins. at 210 degrees C without steam.
Inspired by:
– Trevor Jay Wilson:
– Kristen (fullproofbaking):
If you’re like me animated by the same passion, subscribe & comments are most welcome.
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