December 4, 2014 - 2:46pm
Struggled with hydration level with this almost 100% whole wheat
Wow, this was a wet dough. I imagined disaster and disappointment - one bad bread - all after a long trip to buy freshly-milled whole wheat flour at a downtown farmers market. All was not lost, but I must play with the hydration percentage. No one wants dough this viscous. The tale of Bread #61. Considering various changes.
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For all your struggles, it looks as though it turned out very well. 100% WW can easily bake bricks, but this looks open and soft. Good work!
Cathy
I'm confused. You say it was a very WET dough, and yet a VISCOUS dough, which roughly mean the opposite, don't they? Anyway, from the loaf's spread it looks like a very slack wet dough. The crumb looks nice. I would be pleased with that, despite the flatness.
If you have that slack a dough next time one option is to bake it in a loaf pan. You can also consider adding vital wheat gluten plus slightly less water.