100% lean whole-grain bread, a question
I am planning to make my first ever 100% whole-wheat loaf this weekend. Since I have never attempted to make a 100% ww loaf, I guess I'll be up for a challenge. I am planning to make a loaf from just ww-flour, water, salt and yeast. What I am striving for is to make a loaf with as much as 60% of the dough pre-fermented in the form of a pate fermentee. The baker's formula I've come up with is:
So basically it's very simple, 60% of the formula will be the pate fermentee and the rest will be the 'final' dough.
I've kept the water ratio rather high since ww-flour tends to absorb more water.
Do you guys think this can be a succes and do you have any other general tips or tricks with regard to this 'project'??