85% white whole wheat loaf
This is the highest percentage whole grain (white whole wheat) loaf that I've made that turned out pretty decent! I am new to this, so forgive me if I do not have the right terminology. If my calculations are correct, the bread turned out to be 85% whole wheat (because my starter is fed with AP flour) and 82% hydration.
125g starter (100% hydration, AP flour)
350g KAF white whole wheat flour
I did 4 folds every hour for 4 hours and then put it in the fridge overnight at around 9pm. The next morning, I took it out of the fridge and let it sit for 2 hours on the counter. Then, I shaped it and let it sit for about 1.5 hours.
Baked at 450 deg F for 25 min in a dutch oven with lid on, then about 5 min with the lid off.
Please take a look and critique!
Also one question .... when I shape my loaves into boules, I get these large air bubbles just under the surface. I used to pop them, but then I read that it's bad to let the surface of the loaf tear - I'm still not sure why it's bad, but regardless, I stopped popping them. What ends up happening is large holes near the surface (see right side of loaf in pic below). Any suggestions?