Tried my hand at a higher percentage whole wheat loaf, from my normal 20-25%. Very happy with the result.
200g each KA bread and whole wheat flour.
300g water.
83g starter.
9.6g salt.
Mix everything together, rest 1 hour then stretch and fold. Rest 30-45 minutes between two rounds of coil folds. Bulked nearly 7 hours @ 75°F. Shaped and into the banneton, stitched bottom seam and into fridge. Performed a second stitch after 45 minutes in fridge. Cold retard for ~16 hours. Baked for 25 minutes @ 500F covered, 15 minutes at 450F uncovered, 5 minutes @ 400F uncovered.
The second stitch really helped with outer tension, especially since the dough had started to cool. Still gotta work on my overall shaping.
by Henri_de_LaMonde
8 Comments
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So sexy it’s almost NSFW, man
It’s beautiful!
Like it very much! I should also try a higher WW content. I used up to 40%, mix out of kamut, spelt, ww, einkorn. I think i kneaded way too less. When it gets out of the fridge and into the durch oven it spreads quickly, but the oven spring is okay. I should try stitching. Works also on boules?
Awesome result with such a high amount of whole wheat! It looks stunning and with that amount of ww the taste must be stunning as well, beautiful.
YUM! looks fabulous. I want to try a Rye bread, but I am a bit chicken!
Perfect 👌🏻
Gorgeous!