Light whole wheat loaf
We all know whole wheat flour is healthier than regular bread flour. It contains dietary fiber, minerals, amino acids ... But a 100% whole wheat flour loaf is too heavy for me in terms of flavor and taste. I like to use light whole wheat flour, what we call T110 according to the french standard. T150 would be the "complete flour".
If you use this light whole wheat flour and you combine it with regular bread flour, you get loaves with a nicer crumb. Bread is more edible and combines better with the ingredients you put in your sandwich.
This time I mixed 75% organic whole wheat T110 + 25% bread flour T65, about 80% water and a little bit more salt than usual to balance that higher hydration (22 gr of salt per kilo of flour instead of 20).
Abel Sierra, Barcelona.
What lovely crumb. I am wondering whether King Arthur white whole wheat is the equivalent of your light whole wheat. A hydration percentage that is outside of my comfort zone, so well worth a try. Thanks for sharing. Any tips on this particular dough would be welcome, such a kneading versus stretch and folds (or none because such high hydration), rising and rest times, etc.
I made this loaf according to the NO KNEAD system. You know, a previous autolyses and then just hit the dough over the counter a couple of times to make sure salt and yeast is well incorporated. Long repose and some strechts and foldings every 30 minutes in the first two hours of bulk fermentation. Long bulk fermentation, and then short final proof.
For this kind of loaves and this kind of flours, I don't like to make an intensive mixing, because then you're adding oxygen to the dough and you loose aromas and flavor. I prefer not to knead very much. It's true that i will not get a voluminous loaf, but it doesn't matter.
Thanks so much for the prompt reply. With Passover done tonight, I will thaw out my frozen starter and try this bread when it wakes up completely (probably a week from now).