Rate my loaves and criticism.
Questions:
1. Does salt ratio in a sourdough bread recipe vary as whole wheat flour to bread flour ratio varies?
2. Is there a point of diminishing returns with regard to whole wheat and hydration for an open crumb? Will the dough collapse under its own weight?
If you have time, please rate my loaves and offer constructive criticism:
Loaf I. 78% hydr. 75% ww. 2hr autolyse. 1hr starter and salt. ST&Fs in bowl. Pic 1 [1]. Pic 2 [2]. Pic 3 [3].
Loaf II. 70% hydr. 70% ww. 1hr direct method. Pic 1 [4]. Pic 2. [5] Pic 3 [6].
Loaf III. 72% hydr. 70% ww. Pic 1 [7]. Pic 2. [8]
Thanks!