80% Whole Wheat +
The quarantine bread bake diaries continue..
This loaf is an 80% whole wheat, 10% whole mystery flour, 10% AP using 20% levain and a same day bake. I had a small amount of whole flour but don't know if it was whole rye or whole spelt - probably spelt. I fed the starter Tuesday night and Wednesday morning and mixed the dough around 2pm. I baked it around 10pm. It moved fast given the high whole wheat content. I also added 2% gluten flour and home made diastolic malt. 80% water. I kept the dough at 74 degrees during bulk and proof.
It gave off a great aroma while baking, the crumb is uniformly open and it's super soft. Total flour was only 450g but this loaf expended way more than I thought it would during proof and it almost didn't fit into my combo cooker.
I've been trying to push whole wheat to 100% gradually and will the next time I get my hands on some whole wheat flour. Sadly I'm out so I'll be baking without for a while. It's a great bread.