100% whole wheat ~100% hydration
So.... I've been struggling with trying to let lift and good crumb from whole wheat. I like 100% for it's health benefits. This is my third try and will post crumb shot later.
Formula (give or take)
250 gm whole wheat (sifted)
175 gm water
4 gm salt
Autolyse above for several hours. While doing that I fed my whole wheat starter and poured 60 gm of boiled water on the remaining 40 gm of the bran from sifting.
autolysed dough (429 gm)
levain 48 gm
bran / water mix 100 gm
After mixing in several stages I added water as needed to get the consistency I'm used to. It ended up being about another 50 gm of water.
Did 6 hour bulk fermentation with s&f every couple of hours.
Final bench rest (30) and shaping and then into fridge.
However, I put some parchment paper in the banneton to help me with transfer for the morning bake. I did this b/c of the collapsing I've had w other attempts.
Baked for about 40 minutes, first 20 @ 475, last 20 @ 460.
Crumb shot: I'm pretty satisfied with these results, Not perfect but improving with 100% ww and hydration.