Trying a new flour: Whole white flour
In my current exploration of the magical - and often deceiving - world of flours, here is my last batch of FoollProofBaking's sourdough bread using 80% Whole white flour (Speerville organic - 80-85% extraction - 13,5% protein) and 20% Whole Wheat (Flourist)
The dough was a real treat to work with: very soft and smooth and strong too! Only 3 coil folds were needed during the bulk
I am very happy with the oven spring and in the end the crumb is not too bad; I was expecting it to be much denser...
And the taste is really REALLY nice!
80% hydration (I could have pushed it a bit higher)
20% inoculation / Starter 100% 90% bread flour/10% Rye flour
5h bulk at 26C with 3 coil folds
Cold retard in the fridge at 3C for 13h
Bake at 250C for 20mn with lid (Dutch Oven) + 15mn at 230C without lid