In Love with How This 100%* Whole Wheat Loaf Turned Out

• teljes idő: 1 day 10 hours 50 minute

Hozzávalók

A new day, a new flour to explore—because why not? I’m here to experiment so I can provide the best insights to this lovely community. This time, I’m working with the Extra Strong Wholewheat from @mungoswells

The Formula:

500g Extra Strong Wholewheat

470g Water (Yes, you read that right—94% hydration!)

110g Starter (A little extra to help with the winter chill)

10g Salt

The Process:

Útmutatók

Autolyse: I started with a one-hour autolyse (flour and water only). This is crucial for whole wheat to fully hydrate the bran, which softens the “sharp” bits and allows for a much more aerated crumb

The “Feel” Method: Since it was my first time with this flour, I started with 430g of water (the lowest I tent to use with whole wheat flour). After adding the starter and salt an hour later, I slowly incorporated the remaining 40g until the dough felt just right. I could easily stretch it, the dough didn’t resist when pulled away.

Bulk Fermentation: 7 hours at a dough temp of 21°C. I performed 5 sets of coil folds, spaced evenly to build structure in such a high-hydration dough and give it strength

Cold Proof: Shaped and tucked into the fridge for an 11-hour cold retard (slightly shorter than my usual 12–18h, but the dough was ready!)

The Bake: Open bake on a pizza stone! 20 mins with steam at 230°C, followed by 30 mins at 200°C without steam

Note: The dough itself is 100% whole wheat, though I used my white starter (fed with Strong White Flour). You can use any starter

Whole wheat doesn’t have to be a “brick.” With the right hydration and a patient autolyse, you can get incredible lightness and depth of flavour.