I must confess this loaf is a mistake, but it is also the best sandwich loaf I've made so far.  It's fluffy, springy, and moist and 'pillowy' to touch; and it's wholesome - made with 100% white whole wheat.  Basically it has everything I've dreamed for in a sandwich loaf. 

It's an old formula adapted from a friend's home recipe, which originally calls for 64% hydration.  However, I did experiment with something new this time: the double hydration mixing technique, in which part of the liquid called for is reserved and added to the dough gradually in small increments after gluten has well developed initially through kneading.  

As I converted the original recipe into a formula using water roux starter, I forgot to account for the liquid component in the starter and accidentally added more liquid than I should.  This pushed the hydration of the dough up to 79%.  If I had not applied the double hydration technique, I may not have been able to incorporate all the liquid into the dough without ruining it.

This loaf turned out surprisingly good, since I did not realize in the first place my alteration to the formula. Now it has been four days, it still shows no signs of drying.  It springs right back when I bite into it and it still tastes very good without toasting.

This unexpected outcome has made me wonder if we up the hydration of our dough to the highest point it can withstand, will this produce a more fluffy loaf with extended shelf life?  Or other factors may kick in to interfere? Well, this question is too complex for a beginner to figure out.  Maybe you have the answer to it?

Here's my 'mistake':

http://www.flickr.com/photos/33569048@N05/sets/72157620566684609/

090709 follow up:

I tried 70% hydration, still moist afte 3 days, but starting to show some signs of drying.

will experiment with 75% hydration next.    

This will be submitted to Wild Yeast Yeastspotting!