100% whole wheat sourdough, first attempt

Bread flour: 255g / 510g for 2 loaves
Wheat flour: 70g /140g (split 100g ww, 40g rye) (325g total flour) — replaced both with 325g whole wheat flour
Water: 253g /506g (78% hydration)
Salt:7.5g /15g
Levain: 65g /130g (I made this overnight at 1:10:10 bread flour starter: whole wheat flour: water)

I usually only use whole wheat flour up to 15% or so but I tried some heavier, darker loaves from a local bakery that pushed me into giving it a shot. I took the above recipe from Full Proof baking, one I’ve done hundreds of times, and just used whole wheat flour for all of it.

It was denser as I expected, but I think it came out decently fermented with an even crumb. The dough was strong, as evidenced by the firmness after being turned out of the banneton. The crust and flavor is fantastic and worth the trade-off in volume once in a while. Ideally, I want to get more water in there and also more volume. Maybe just mix in 50% regular bread flour. Walnuts would be an incredible inclusion to this, I bet

I mixed this in a bread maker for convenience, then tidied it up with slap and folds. Then 3 sets of coil folds 30 mins apart. 2 hr bulk after that, then overnight cold proof. Baked at 250c for 30 mins covered, 20 mins uncovered. I usually want a very dark bake.