Pushed the bulk on this 50% whole wheat loaf to 130ish% increase and very pleased with the super even and open crumb structure – taste is phenomenal as well
Recipe: 200g strong white flour (50%) 200g whole wheat flour (50%) 360g water (90%) 8 salt (2%) 60g 50/50 whole wheat and white levain (15%)
Method: autolyze flour and water 1 hour, mix in starter, wait 30 minutes and add salt, wait 30 minutes and laminate, 2x coil folds 45 mins apart, bulk to 130% increase took about 7 hours from initial mix starting at 74f and ending at 79f (house got hot), shape and cold proof 16 hours, bake at 450f 22 minutes covered 25 minutes uncovered
by Calamander9
5 Comments
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well that’s just beautiful
What a beauty!
Absolutely beautiful!! Reading your recipe, I’m assuming you skip preshape and jump right to final shape?