100% Home Milled Turkey Red Dough Breaks Down
First time poster, verrrrry long time lurker here!
I've been trying to make a 100% whole wheat loaf using Turkey wheat berries that I mill at home using a KoMo mill. For the first few attempts, I used the Whole Wheat Mash Bread in Peter Reinhart's Whole Grain Breads. (I made the version that subbed buttermilk for sourdough.) The dough literally liquefied in the mixer. After a few epic failures, I stepped back from that endeavor and went back to making sourdoughs and ciabattas for a year or two. Recently, I saw a formula for a 100% WW bread at Serious Eats. The recipe's author claims the keys to success are an extended autolyse and kneading the dough with a food processor, which I had never done before. Again, I wanted to use fresh milled Turkey (love the flavor!). In any event, this dough also turned very runny in the food processor. I experimented with a decreasing the hydration, a shorter autolyse and with adding salt to the autolyse to slow down enzymatic activity. Adding salt seemed to help for a while as the dough survived the mix intact, but then the dough broke down during bulk (see photo).
In each case, I followed through with the bake and ended up with a very tasty but structurally weak loaf of bread. When I say it was structurally weak, I mean some of the bread would fall out of the slices or sandwich fillings would leak through. The most recent time (when I added salt to the autolyse), there was a giant hole smack in the middle of the loaf. I don't think this would be the result of a shaping error because the dough was more like a batter.
I'm wondering if anyone else has tried using home milled Turkey in a 100% whole wheat loaf and what your experiences have been. Is turkey less absorbent than modern hybrids? I'd like to make the bread using commercial WW for comparison, but I haven't been able to find any during the current flour shortage. I've used the fresh milled Turkey successfully in blends with AP flour so, in my experience, this problem seems limited to 100% WW. I would really welcome your thoughts and thank you so much for all the help you've already given me over the years.