Wholewheat Sourdough Malfunction
I have a young sourdough starter that I've used with plain flour quite a few times and it worked fine. So two days ago I decided to make a wholewheat sourdough loaf. I read a lot on TFL looking for help coming up with a formula and here's what I did.
50 grams starter (50/50 starter)
100 grams WW flour
100 ml water + 5 grams molasses
I mixed that and left it at room temperature for about six hours then added the following
175 ml water + 375 grams WW flour + 10 grams salt
The whole thing was left overnight to ferment but I wasn't greeted with a risen dough in the morning. I did the stretch and fold several times during the day and every time I stretched it I could see it tearing apart. It was slowly puffing up throughout the day which gave me the confidence to keep going.
Just before going to bed I went for another stretch and fold only to find that some of the water has leeched out of the dough. I did some quick kneading to re-integrate the water but it came back this morning. I shaped it into a batard as much as I could but it was still tearing apart and after almost two hours of bench proofing it was still basically the same size.
I went ahead and baked it anyway with steam at my oven's maximum temperature and I pulled it out at an internal temperature of 94ºC. What came out was a tight brick like object with a nice aroma but little else.
It's clear to me now that I must have done a few things wrong and that's why I am posting this here. Any advice is much appreciated.