My second loaf, still not fluffy
My second attempt at a (mostly) whole wheat sourdough, I decided it might be easier for me if I exchanged some white flour and some bread flour for some of the WW flour. I used JMONKEY's suggestions, I did one stretch and fold during the long rise, and did the final rise at 80-85 degrees. I think the result is better, but still not very fluffy. I mixed the ingredients in the bowl by hand and folded it (in the bowl) a few times to try to incorporate the dry ingredients that seemed to lay under the dough. I hand kneaded for 12 minutes, and let it rise for around 6 hours, preshaped, and then final shape. final rise was around 90 min. baked at 375 for ? 35ish minutes.
Juergen noted on my first attempt that the crumb looks dry, but it tastes super moist, maybe too moist, is a lack of water keeping the dough from fluffing?