I've been craving a whole wheat loaf lately. After consulting Tartine Bread (aka book #2), I chose to make Chad's whole wheat complet which is 70% whole wheat flour. I increased the final dough's hydration from 80% to 85%. I used a not-so-young levain because I like it sour. Just for kicks I added some lightly toasted walnuts and walnut oil too. Mine didn't turn out as open and hole-y as the non-walnut WW one pictured in the book, but it sure tasted great. It was moist and hearty and filled with tons of walnut goodness.
Tartine's 70% Whole Wheat with Walnuts
Grams (Baker's Pct)
350 (70%) Whole wheat flour (Whole Foods Organic)
150 (30%) All-purpose flour (Central Milling ABC)
425 (85%) Water
10 (2%) Salt
100 (20%) Levain (100% hydration)
150 (30%) Walnuts (lightly toasted)
10 (2%) Walnut oil
Final dough: 1195 grams
Overall hydration: 86.3%
Prefermented flour: 9.1%
My levain (10 g starter + 50 g water + 50 g flour) was fermented for 12 hours at 70F. Autolysed the flours and water at 70F for 1 hour, then mixed in the levain and salt. After the levain and salt were well incorporated, I mixed in the walnuts and walnut oil. Bulk fermented at 75F for 3.5 hours with stretches and folds every 30 min during the first 2 hours.
Scaled 850 g for my oval brotform and the rest of the dough for a 3x5-inch loaf pan. Shaped and proofed at 75F. 3 hours for the brotform and 2 hours for the mini loaf pan. Baked the oval at 450F for 40 minutes (with steam during the first 20 minutes).
Baked the mini loaf at 450F for 25 minutes.
I always seem to have egg whites stashed away in my freezer. I think it's because I use the eggs yolks to make pasta carbonara (which is quite often). All those egg whites give me a perfect excuse to make macarons. Nothing too fancy this time. Plain and simple with a vanilla bean Swiss buttercream.
PS: Submitted to Susan's Yeastspotting.