Whole Wheat Sourdough Struggles
Hello All,
I have been working with sourdough for a while, and on most recipes, I have found that sweet spot where the bread comes out open and lacy, just the way I like it.
Lately though, my girlfriend requested I start making 100% whole wheat bread, for the health benefits. I thought it would be an easy thing to figure out, given my experience, but I'm struggling to find the right time/temperature parameters that lead to a consistent, reasonably open/soft loaf. I understand that I won't get the same great open texture that I get with majority white recipes, but I know there is a sweet spot to find.
I've been working with the following recipe:
300g whole wheat flour (mostly KA stone ground whitewheat)
250g water
6g salt
50g whole wheat starter
I simply mix everything but the starter, and let it sit while the starter gets ripe (4-6 hours), then mix in the starter, and work the dough until gluten is developed properly (5 min). Then, I stretch and fold each hour until its time to preshape/shape.
My problem is, I started at 4 hours fermentation time with 1.5 hours proof time, and was getting flat loaves. I reduced fermentation to 3 hours with 1.5 hours proof time, and was getting okay loaves, not very well risen, but not quite flat. Then, I reduced fermentation time to 2.5 hours with 1.5 hours proof time, and am getting flat, dense loaves again.
It seems like there's something I'm missing here. Anyone have experience with either whole wheat or whole wheat sourdough that could offer me some advice?
Thanks a lot!