Problem with a crumb
I'm trying to make a 100% whole wheat bread, my problem is that while it looks nice, the crumb is too dense inside, especially in the center of the loaf. Nice medium sized holes appear closer to the crust, but none of them are in the center.
I use 13.5% protein whole wheat flour, yeast, 65-70% water, preferment (biga) is 50%. Turn twice in 50 min interval (temperature in the room is too high - hot weather), then, shape, proof 1.5h, and bake on stone ~50min on 220C.