May 31, 2018 - 12:59pm
Rate my loaves and criticism.
Questions:
1. Does salt ratio in a sourdough bread recipe vary as whole wheat flour to bread flour ratio varies?
2. Is there a point of diminishing returns with regard to whole wheat and hydration for an open crumb? Will the dough collapse under its own weight?
If you have time, please rate my loaves and offer constructive criticism:
Loaf I. 78% hydr. 75% ww. 2hr autolyse. 1hr starter and salt. ST&Fs in bowl. Pic 1. Pic 2. Pic 3.
Loaf II. 70% hydr. 70% ww. 1hr direct method. Pic 1. Pic 2. Pic 3.
Loaf III. 72% hydr. 70% ww. Pic 1. Pic 2.
Thanks!
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My rating:
Loaf 1: Perfect
Loaf 2: Perfect
Loaf 3: Perfect
Diminishing return for open crumb with high percentage whole wheat? Certainly. But here's a good resource for that from Trevor Wilson, a TFLer of some repute (http://www.breadwerx.com/make-50-whole-wheat-sourdough-video/). He also has instruction on how to get open crumb from stiff dough, and a very detailed e-book on open crumb mastery (http://www.breadwerx.com/products/).
Another method is to sift your WW or whole grain flour (see dabrownman's teachings), and then use the sifted hard bits as part of (or all of) the levain. This softens them up for easier digestion and reduced severing of gluten strands. You'll be amazed at how silky soft the dough is. If sifting is too difficult and you don't have a mill, you can try to find 85 extraction flour and add wheat germ to your levain (Tartine III adds it to the main dough); not exactly the same, but close.
Thanks for the feedback, Filomatic.