From bread flour to whole wheat and hydration
I've been making a cinnamon raisin bread with 18% WW and would like to increase WW%. I'm a WW newbie. I've read that it needs a LOT more water than regular bread flour, so I know at least the hydration will have to change. I don't want to go directly to 100% WW, I'm more a 100g at a time kind of guy.
I would appreciate any pointers.
My current flour/water is (plus salt & spices)
Bread Flour 500 g
Red Fife WW 100 g
Water 400 g
Starter (100%) 300 g
Ground Flax 75 g
total: 550g water / 750(825)g flour (including flax) which yields hydration: 73%(66).