Wet, sticky and floppy..
I'm curious as to how wet and sticky whole wheat dough should be..
I'm making two whole wheat tartine loaves right now.
Levain 20; water 80; whole wheat flour 70; all purpose flour 30 and salt 2 - i used bread flour instead of AP.
After a three hour bulk fermentation with folds every half hour (kept at 80 degrees in my oven using the oven light as a heat source), I left the dough on the counter for an hour as I had to run out, came back and shaped them, left them for half an hour, shaped them again as they were floppy a bit and didn't hold their taught shape well, and after that second shaping put them in baskets. They were abit more taught, but not great.
They were very sticky to handle and very 'floppy'.. it just doesn't feel right. I'm waiting for them to proof and will bake them at some point after 2 - but no longer than 4 - hours in the baskets.
Thoughts? I know it's a higher hydration than the regular country loaf where water is 72.5. But with the country loaf I could create a really nice taught boule. No such luck today. And as it's my day of being a dummy, I ended up placing the loaves in the baskets wrong side up, so I had to flip them out, re-flour the baskets and put them in again, So I'm not too hopeful as to how they'll come out. But I know dough is pretty forgiving, so lets see.
Any experience with tartine whole wheat? Thanks for any insights.. bake happy!