Hydration and wholemeal flours v white
So I have been playing around with a basic, everyday loaf recipe based upon 500g white organic flour with 350g water.
This is very successful. I just use yeast (5g), autolyse (20 mins) and then three or four folds (30 rest between) before shaping and proofing for an hour.
I have tried the flour combination of 300g white, 150 wholemeal and 50g rye with the same amount of water. The bread turned out a bit dense (not overly so) but I would like to improve the crumb a bit. If I up the water to 370g or higher should this help?
Any help appreciated.