Same day 70% whole wheat sourdough

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This is a continuation of my quest for an open crumb whole wheat bread. Other tests/formulas can be found by searching for “UpSideDan”. This formula works very well and is based on the following principles:

1.    A large amount of starter (32% in flour weight) is used in the final dough to enable a faster fermentation rate at the beginning of the bulk
2.    Bulk fermentation at a relatively high temperature of 28C to sustain fast fermentation rate
3.    Using a well fed, white flour starter in order to reduce the initial acidity and keep it low at the final bread

I am providing guidelines to express the “spirit” of the process. The process can of course be modified according to individual preferences. This bread is delicate and not sour.

Ingredients
300 gr 100% hydration starter made of bread flour
320 gr whole wheat flour
10 gr salt
180 gr water at room temperature

The days before Day 1

If you keep a different type of mother starter, convert it (or part of it) to a 100% hydration, 100% bread or A/P flour starter. Keep the starter at room temperature and feed it few times to reduce acidity

Day 1, evening
Give the starter the last feed before adding it to the final dough on the next day.

Day 2, morning
1.    Mix well whole wheat flour and salt
2.    In a separate bowl, mix well water and starter
3.    Combine flour mix and water mix. Work the dough until all the flour is wet.
4.    Store the dough covered in an oven with the light on. If the temperature inside the oven goes above 28C, turn the light off
5.    Half an hour later, apply few folds and short kneading and rounding, then put the dough back in the oven
6.    Half an hour later, once again, apply few folds and short kneading and rounding, then put the dough back in the oven
7. Bulk fermentation should take 3 – 4 hours and the dough should almost one and half in volume
8.    Divide the dough into two 400 gr loafs, gently round and let rest covered for 15 minutes.
4.    Gently shape and proof for about 1.5 hours, until the dough’s resistance to light pressing is weak
5.    Score and bake - 20 minutes covered @ 480F, 20 minutes uncovered @ 450F