100% Whole Grain Hard Red (Desem Inspired)
100% whole grain (100% extraction), this loaf was baked with 75% hydration. I knew immediately the hydration here was too low but decided to continue anyway to see what happened. I recently began converting my starter to something stiffer and cooler based on the Desem threads that continue to intrigue me. This was the first bake following my standard formula for whole grain that I've enjoyed for the last year or so. In part because of the hydration, in part because of life, the bulk ferment lasted a full 24 hours at room temp of approximately 70℉ (6% PFF). The dough was so stiff there was no manipulation at all during this time. The resulting flavor is delightful, a light delicate (and very even) crumb. Not as open as my previous bakes, but a joy to eat and a happy surprise from something I had written off as a loss before baking.