Loaf 11 - an unexpectedly good 100% wholewheat loaf.

So... sometimes you just don't try that hard, and you get good results!

RECIPE

100% (500g) wholewheat stoneground flour (can't give any more info than that because I got it at the bulk store)
15% (75g) starter
85% (425g) hydration
2% (10g) salt

METHOD

1 day before, I discarded most of the starter leaving only about 2 tbsp. Refreshed this with 50g water and 50g WW flour.

12.00: AL flour and water
14.00: Mixed in starter and salt, kneaded lightly on countertop, left to sit. *then went out for a walk so couldn't do S&Fs till later*
16.30: S&F
17.30: S&F
18.30: S&F
19.00: S&F
22:00: Tipped onto floured countertop, let rest
22:15: Shape into boule, and placed seam side up in floured tea-towel, in colander. Into fridge to proof overnight
09.45 next day: Out of fridge, oven on to warm up
10:45: Into dutch oven, score, and into oven at ~230c
11.05: Lid off
11.35: Out of oven to cool.

RESULT:

Nice oven spring, amazing colour thanks to 100% wholewheat. Well and evenly fermented on the inside, STILL a bit gummy (ah!) but better than the last few attempts. One of my best so far, methinks.