Hydration for plain wholemeal
Been making some highly hydrated 100% wholewheat sandwich bread (enriched) egg, oil, ,milk etc.. This seems to give me a lighter crumb and feel
I use local wholemeal so its not strong by any means, trying to push to its limit at the moment it registers 77% hydration and is OK for the most part with few rips when shaping. You know those dreaded holes you get when your dough gets a bit weaker for it.
Anyway seems to be alright with enrichements, when I make it basic with flour, yeast, salt and water at same hydration the dough just gives up on me. Does it mean when there are no enrichments I have to go down to say 68 - 70% hydration?
I did try mixing half/half with bobs hard red wheat and the results have been fantastic (80% hydration) with a smooth dough all round,cant tell you how happy this made me feel
Also, regarding yeast (starter) can I use very little 5- 10% flour weight in 100% wholemeal loaves or do I have to add more?