Opinion on a recipe for 100% wholewheat sourdough
Hi! I attempted a recipe from James Morton's Super Sourdough book (which I really like and so far loved every recipe I tried). My question is, do you think the water quantity is right? Here it goes:
350g wholewheat flour
Levain (also overnight built) :
50 g wholewheat starter
125g ww flour
in the morning, mix everything together with 10 g salt, and knead for 10 minutes. Bulk for up to 4 hours, then shape and proof for 2 hours or retard in fridge.
I have used a mixture of artisanal (UK) wholewheat at 14% protein, Emmer and spelt flours; maybe that was my mistake as stoneground flours do take less water, I have learned. But I still think this recipe calls for too much water. I'd like to hear your thoughts!
I had to add another 50 g of flour, but it was still soupy. I did what I could with slap and fold and extra stretches and folds, but I ended up having to pour the dough into a tin, and baked it anyway. Haven't yet tried slicing it but it rose OK. It looks like cake rather than a loaf of bread.