March 29, 2019 - 6:16pm
Whole wheat sourdough, rye, overnight bulk.
Hello TFL. Here's a 100% whole wheat, organic, hand-milled, 10% rye levain, 90% red fife, 84% hydration, 16 hour bulk retard ferment, 1.5 hour warm proof, loaf of bread. About 200 slap and folds with a rest in between, 1.8% salt. Some bowl folds. I don't sift out the bran but I do shake the flour through a common sieve to aerate before mixing. She cooled for about 7 hours before the slice. Good flavour. I think I could have proofed just a tad more.
Feedback always welcomed.
-Tom
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