So, I can make a 100% whole grain sourdough with 98% hydration, but I'm not sure if I can make a good mostly white loaf. I want to see if I can make something with a good oven spring. That's pretty hard to do with a whole grain dough. I want to see if it's something I'm doing that is wrong or if I have some bad form/habit I need to fix to get a good oven spring.
Can someone point me to online recipe/video?
I have had great success with this. https://youtu.be/HlJEjW-QSnQ I recommend reducing the hydration to 73% to start. The formula calls for 20% whole grain. Oven spring was phenomenal.
https://youtu.be/16fzltRjcQ4 The bread in the video is a 650g batard.
Dan