Whole wheat sourdough with weak flour
Finally decided to take the plunge and make a 100% whole wheat bread. I used the Balcaskie landrace flour from Scotland the Bread. Here is the formula I used, with 81% hydration and a little honey: https://fgbc.dk/1nmi
I thought 81% hydration was low for purely whole grain dough, and was ready to add more water, but it turned out if anything, it was too much! The dough at first felt almost like rye, or like porridge - no structure at all. With a bit of time and a few gentle folds it got a little strength, but it was barely enough to even shape as a pan loaf. When in the pan, I let it almost double, at which point placed in the fridge since I had to go out for some time. I was actually worried I had overproofed it, since with such weak dough doubling might be a bit ambitious, and the dough had a few pinholes on top - like rye does when it's ready to bake. After a couple hours in the fridge I preheated the oven and baked with steam.
Essentially had no oven spring, just enough to smooth out the top. The result was surprisingly good! Very tasty, and a nice crumb structure. No bitterness like one can get with whole wheat dough. The only thing is deeper into the loaf it has a bit of a tunnel on top, I am not sure what could have caused that:
Regardless, the flavour is really nice and I am happy with my first 100% whole wheat bread :)