I’m somewhat new to sourdough (on and off for 2 years) and just doing a lot of experimenting and gifting at the moment. This is my first 100% whole wheat loaf.
I followed The Perfect Loaf recipe: 857g whole wheat flour, 800g water, 18g salt, 128g levain – autolyse, mix, 4 stretch and folds, bulk ferment for 7 hours at 75F, cold retard 16 hours, bake 450F in a dutch oven with lid on for 20 minutes then 25 minutes with lid off.
The recipe recommended a 3-4 hour BF time but the dough definitely wasn’t ready then. I pushed it much longer until there was more activity on the top. The loaves seemed to lack some structure during pre-shaping but shaped well and sprung up nicely in the oven. The crumb is better than I anticipated and plenty good enough for me but I’m just curious if others think the loaf looks on the verge of overproofed?
by simplicitysimple
16 Comments
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No, it doesn’t look overproofed, very nice crumb.
Looks amazing!
Not overproofed, looks fantastic and better than the ones in the recipe’s photos!
Looks great for 100% whole wheat loaf.
In my limited experience I find that one has to exceed the fermentation times printed in The Perfect Loaf. Its a measure of your skill that you followed your assessment rather than the time printed in the book.
Amazing looking bread.
Did you use a whole wheat starter or just regular?
Looks perfect for 100% WW
Absolutely perfect!
Nice
Gorgeous!!!
This would look amazing if it was 100% white flour, so kudos to you!
Excellent crumb!
What a beautiful bunny. Well done.
Awesome job!!! Looks beautiful!!
Oh wow. I’ve been working my way up to 100 percent whole wheat. It’s been tricky. You have inspired me!