I can make a nice Workday 100% Whole Wheat 80% Hydration with King Arthur Whole Wheat Flour and no additions at 80% hydration on a baking stone. The dough holds its shape pretty well.
But...
- My wife loves 100g of whole walnuts added; I add them with a lamination fold about 90 minutes into bulk fermentation
- We both agree that KA Golden Whole Wheat flour tastes a little better
- The Golden Whole Wheat flour is slightly lower in protein than the regular whole wheat and spreads in the oven at 80% hydration with 100g of walnuts
I tried doing more folds to strengthen the dough; it still spreads. I tried reducing the hydration to 75%; bulk fermentation takes nearly twice as long (~20 hrs vs 12), and maybe I mishandled the proofing (at room temp rather than overnight in the fridge) and ended up with tasty open crumb frisbees.
I decided to bake the next batch (in 2 weeks; I alternate between this bread and some kind of rye) in loaf pans. What if any adjustments do I need to make for loaf pans (2 pans 9" x 5") - hydration? baking time/temp?
Thanks