Gluten Development in 100% Whole Wheat Sourdough
Having aquired a Hobart A200, I set out to make some 100% whole wheat bread.
Specifically attempting this recipe of txfarmer with no success in a variety of ways.
After about 20 iterations, it was discovered that at least one factor in the preceding failures was not enough dough was being used(given the 20qt capacity of the mixer) to achieve proper gluten development. The dough, if not large enough, merely gets rotated around the bowl.
Last night an attempt was made to achieve proper gluten development in a simple 71.5% hydration dough:
- 2097g Whole Wheat(Wheat Montana - Hard White Spring Wheat)
- 1500g Water
- 150g 70% Hyd Whole Wheat Starter
- 1 Tsp SAF yeast
- 40g Salt(initially)
- Mixed on speed 2 for 8 minutes
- Fermented over night
- When the dough was mixed initially, it would provide a window pane like I have never seen before. I noticed that initially the gluten would not allow for a window pane, and when I would try to produce one, the dough would break off in clumps. When the salt was added the dough came together and provided an exeedingly stretchy dough that would stretch like silly putty.
- After leaving overnight, and overproofing, the dough was mixed again but would tear apart until I added more salt. Then it came together again and would provide for a similar window pane as the night before. However, after resting for 15 minutes it would tear apart.
- Having filled 2 pullmans with this dough, I took one emptied it and mixed it again, adding more salt. The behavior was the same. the dough then provided a window pane, but after 15 minutes it would tear and not allow a window pane.
- Could anyone shed light on the observations above?
- Does warmer dough temperature impare gluten development/strength?
- Why would the gluten give a window pane after mixing but fail after resting 15 min?
Thanks for ideas.