Hi All – wanted to share a recent loaf in my quest for a open crumb but whole wheat loaf with decent rise… which so far is still eluding me. I’m new overall to sourdough (a classic quarantine baker if you will) but have been working with WW for health and flavor benefits mostly.
Still struggling with a few areas, namely judging bulk fermentation, and handling during shaping though. Any feedback is always appreciated!
240g Red Fife Whole Wheat Flour (Anson Mills) – 68%
40g Whole Wheat Spelt Flour – 11%
45g All Purpose – 13%
25g Rye – 7%
70g Mature Levain – 20%
7g Salt – 2%
288g H2O – ~82% Hydration
- Autolyse for 3 hours (flour and 278g of water)
- Mixed Levain and Salt, then kneaded using Rubaud method for about 5 minutes
- After 30 minutes rest, did 4 sets of coil folds every 30 minutes for first 2.5 hours of bulk fermentation, then let rest approximately 3 hours (final dough temp was around 75F)
- Pre shape then bench rest for 15 minutes
- 12 hour cold proof, baked from fridge (covered @ 450F for 20 minutes, uncovered @ 425F for 25 minutes)
Results were okay as you can see, not quite as good of a bloom as I’d hope and also one big hole tunneling through, but may keep trying with this formula…