~40% Balcaskie Landrace whole wheat
Discovered the whole wheat flour I've wanted to try for a long time available in a shop last week, and decided to use it in one of my typical recipes, with approximately 40% of this flour, and rest strong bread flour (and rye starter). Formula: https://fgbc.dk/1l1g [1]
Mixed all but a little reserve water and salt, left for around 30 min for fermentolyse. Then kneaded a bit to incorporate salt with remaining water, and did slap and folds until some development. Left to ferment warm, and did some folds a couple of times, then moved to a straight sided container, doing another fold for that. Left to fermented until about 50% rise, then gently preshaped, and then shaped. Retarded overnight. Unusually, it seemed like it actually grew a little in the fridge. Maybe it started warmer than usual? And this landrace flour is probably more fresh than a typical flour I get (milling date just about a month ago), could contribute too I guess.
In the morning baked. After scoring it started flattening a bit - and basically completely pancaked in the oven that two loaves even touched - but the oven spring surprisingly nicely saved it. Not the tallest loaves, but nothing embarrassing about them either.
Tastes really nice! Soft and slightly moist crumb, clear but not overpowering tang. On the edge when just starting to cut it was very open, but further in it was more even and not very open (the pictures are from the transition area, so most of the bread is a little less open than what you see here).