Unintended Wholewheat (80%)

After a break of 3 weeks, I reactivated my Lievito Madre with 3 warm refreshments (27ºC). As a test, I wanted to bake a bread with Ruchmehl. By mistake, however, I used wholewheat. The packages look very similar. When I noticed it, it was almost too late. Spontaneously I decided to use 80% wholewheat and 20% white flour. During mixing I had the impression, that the dough / gluten structure was (surprisingly) pretty strong and I decided to bump up the hydration. Started with 75% and ended at (almost) 90%. Maybe a bit too optimistic ;) At least when it comes to my bench skills.

Final recipe after a chain of unintended actions

80% wholewheat

20% white flour (13% protein)

90% hydration

20% lievito madre

2% salt

Bulk: 1.5h 26ºC, overnight 6ºC, then continue at 26ºC

preshaping, shaping

Final proof at 26ºC

Since it didn't go as planned, I didn't take pictures at the beginning. Only 2 quick shots.

The rather light color of the crumb is pretty sure because of the light and the processing in the camera app on the smartphone. In real life the crumb looks darker.

The bigger whole in upper part if pretty sure a shaping issue.