100% whole wheat ~100% hydration
So.... I've been struggling with trying to let lift and good crumb from whole wheat. I like 100% for it's health benefits. This is my third try and will post crumb shot later.
Formula (give or take)
250 gm whole wheat (sifted)
175 gm water
4 gm salt
Autolyse above for several hours. While doing that I fed my whole wheat starter and poured 60 gm of boiled water on the remaining 40 gm of the bran from sifting.
Final dough
autolysed dough (429 gm)
levain 48 gm
bran / water mix 100 gm
After mixing in several stages I added water as needed to get the consistency I'm used to. It ended up being about another 50 gm of water.
Did 6 hour bulk fermentation with s&f every couple of hours.
Final bench rest (30) and shaping and then into fridge.
However, I put some parchment paper in the banneton to help me with transfer for the morning bake. I did this b/c of the collapsing I've had w other attempts.
Baked for about 40 minutes, first 20 @ 475, last 20 @ 460.
Crumb shot: I'm pretty satisfied with these results, Not perfect but improving with 100% ww and hydration.