After a break of 3 weeks, I reactivated my Lievito Madre with 3 warm refreshments (27ºC). As a test, I wanted to bake a bread with Ruchmehl. By mistake, however, I used wholewheat. The packages look very similar. When I noticed it, it was almost too late. Spontaneously I decided to use 80% wholewheat and 20% white flour. During mixing I had the impression, that the dough / gluten structure was (surprisingly) pretty strong and I decided to bump up the hydration. Started with 75% and ended at (almost) 90%. Maybe a bit too optimistic ;) At least when it comes to my bench skills.
Final recipe after a chain of unintended actions
80% wholewheat
20% white flour (13% protein)
90% hydration
20% lievito madre
2% salt
Bulk: 1.5h 26ºC, overnight 6ºC, then continue at 26ºC
preshaping, shaping
Final proof at 26ºC
Since it didn't go as planned, I didn't take pictures at the beginning. Only 2 quick shots.
The rather light color of the crumb is pretty sure because of the light and the processing in the camera app on the smartphone. In real life the crumb looks darker.
The bigger whole in upper part if pretty sure a shaping issue.
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Always nice when mistakes turn into successes. The crumb looks nice and open for such a high % of WW. Well done.
Ian
Thanks Ian! I was also a bit surprised by the crumb structure. It was my first bake with such a high % of this particular WW, which is actually the "regular" WW from the supermarket.
brilliant improv, sparkfan. --Rob
Thanks, Rob!
The open crumb looks really really good.
And especially interesting for me is the bit about BF for 1.5 hours, then fridge overnight. I was wondering how I would handle summer here.
Brilliant.
Thank you, AmandaW! The BF schedule was actually not planned exactly like this. It was more of a necessity because of my schedule. If I can, I prefer to do all fermentation at 18-27ºC. If my schedule requires cold fermentation, then preferably only cold BF.
You achieved a remarkable crumb for a bread with so much whole wheat, that is just beautiful.
Benny
Thank you, Benny! The really remarkable achievement would be to be able to repeat the result 😉 Let's see what I manage to do next time.
What excellent crumb for very high wholegrain, nice bake Sparkfan
-Jon
Thank you, Jon!