July 11, 2007 - 100% Whole Wheat No Knead in Loaf Pan
I think the formula/recipe was fine on this, but the dough was either a bit overproofed or underkneaded. How's that for confusing? :D
I know that whole wheat doughs rise faster than white doughs. I don't remember how long this dough sat for the initial ferment, just that it was less than 18 hours. I suspect that it would have been fine if I had developed the gluten by hand a bit more - maybe another fold and rest before the final shaping. As it was the dough was a bit soft when risen. I slashed it about 1/2 inch deep and saw the loaf start spreading outwards almost right away! I don't have a picture of the crumb. It was soft, but not the lightness desired in a sandwich loaf. Next time I'll try a more enriched dough for a sandwich loaf - probably Laurel's Kitchen buttermilk.