I haven't been getting the lift that I would like with this Workday 100% Whole Wheat since I switched from KA Whole Wheat flour to KA Golden Whole Wheat. Adding 100g of walnuts for my wife doesn't help, either. So I bought a 16" x 4" x 4" Pullman pan. Google Gemini AI suggested:
- a 60 minute autolyse for the flour with 90% of the final dough water
- holding back 10% of the water for bassinage in the final dough
- extra stretch and folds at 30 and 90 minutes
- lamination fold at 2.5 hrs to add the nuts
The bulk ferment looked pretty good, doubling pretty much on schedule overnight. But, baking in a Breville air fryer (on Bake with convection at 350 F/20 minutes covered, another 20 minutes open - my idea) resulted in almost no oven spring. Photos below:
Workday 100% Whole Wheat Photos
The crumb isn't bad and it tastes pretty much the same, but the volume isn't much better than the hearth loaves that spread.
Maybe the Pullman will work better in the regular oven at 500 F, and then 460 F.