Workday 100% Whole Wheat
Workday 100% Whole Wheat Photos [1]
"Bread" 3rd edition with 15% roughly chopped walnuts. I baked in a dutch oven the full formula in the book as one big rather than two smaller loaves; it just seems to work better that way. Final weight after baking and cooling 1.4 kg.
Workday 100% Whole Wheat Formula "Bread" 3rd edition [2]
It's really delicious, probably due to the 16 hr levain, 12 hr bulk fermentation, and overnight proof in the fridge. My rye starter likes warmer weather; I used 75 F in the proofer rather than the 70 F DDT.
The crumb is about as open as one could reasonably expect for 100% whole wheat.