100% whole wheat partial success
Yesterday I baked a loaf of bread using this recipe, with a few changes:
http://www.thefreshloaf.com/node/34166/100-whole-wheat-bread-rye-sourdough
Mainly, I tried a soak at 80% hydration, but added the salt, and the dough was very stiff, so I added more water until the dough was wet enough to do stretch and folds, so it ended up being about 87% hydration. Also, I refreshed my rye starter with whole wheat flour a couple of times before using it to bake the bread. I used freshly ground Red Fife.
The dough stayed very wet through stretch and folds and wouldn't develop a skin. I did manage to shape it anyway, but it stuck badly to the cloth lining of my (floured with rice flour, but obviously not well enough for such a wet dough) banneton, had to be carefully detached, and went into the hot clay baker looking like a rather tall, oblong pancake. The crust was a disappointment, but I got some oven spring and am pretty happy with the crumb for 100% whole wheat at this point in my learning process. Flavor: delicious. My other eater: "I like it".
I hope I uploaded the image at the top of the post correctly. I'm not sure I've understood how to add photos to the body of the post; I'm working on adding one -- I'll check and see how these actually publish.
bread baked 2 7-12-18.jpg