I baked Hamelman's Workday 100% Whole Wheat
https://drive.google.com/file/d/1Bl0cmWlncKQtAQw4bUby0Kh43wnb5m0k/view?usp=drive_link
with the addition of 100g of whole (shelled) walnuts every other week for me wife. Since I switched from King Arthur Whole Wheat to King Arthur Golden Whole Wheat (which is slightly lower in protein but we agree that it has a better flavor), the loaves really spread in the oven.
Workday 100% Whole Wheat 2025-09-15 Photos
It finally dawned on me that maybe I can fix the spreading by reducing the hydration from the formula's 80% to 70-75%, at the cost of a tighter crumb (part of the cost of walnuts).
Any thoughts on this? 70 or 75%?
Thanks
If it's too wet - use less water. How much is up to you. Try it at 70 and go from there. Enjoy!