60% whole grain bake
This is a short writing about a 60% whole grain loaf baked this morning. The whole grain was a mix of stone ground whole wheat and organic rye, which was let to autolyse with all salt while the levain was building (~8 hours). The hydration during autolyse was about 67% (water to whole grain flour ratio), while the loaf hydration was 75%. I bulk fermented at room temperature (~ 27C) for 4 hours, and then shoved it in the fridge for another 12 hours of bulk cold fermentation. In the morning, I took the dough out of the fridge, shaped and proofed for 50 min at room temperature, and then baked from a cold oven start and cold pot.
I am quite OK with the resulting crumb and crust. My whole wheat flour is quite course, so you can see bits in the crumb. A good autolyse is needed to avoid problems with the gluten network formation. This was a small loaf containing 300 gr total flour (180 gr whole grain), 8.3% fermented flour, 75% hydration, and a dash of honey.