How to get more height in 100% whole wheat sourdough?
I make a nice whole wheat sourdough, but I can’t seem to get more than 2-3” of height regardless of the moisture content or size of loaf. Any ideas? I use the following recipe with a kitchen aid mixer and water on my hands and board, so no added flour. Makes 4 1lb. Loaves. Flour is freshly ground. 90% white wheat, 10% red wheat.
300g starter (homemade and maintained with equal weights water and flour)
777g water (from reverse osmosis)
20g sea salt
i feed starter 12 hours earlier. When doubled, I mix by hand flour and water and autolayse about half an hour. I then measure out and add starter and salt. I mix with hook 17 minutes until forms nice ball. I rise until double at room temperature. Preheat oven and stones to 400 deg for hour with steam while forming loaves on parchment paper for second rise. I slice tops and spray with water right before putting in. Remove paper at 15 min. Take out to cool when reaches 210 deg.