After taking too long a break from baking sourdough bread, I made a new starter and got right back into it. Here’s a loaf that’s 50% whole wheat and 50% bread flour. 85% hydration. I was very pleased with the crumb.
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What a beautiful loaf and great crumb for 50% whole grain. Were you pleased with the outcome and the flavour overall?
Benny
Thanks Benny, I was very pleased. I like the nutty, earthy flavor of whole grain and this loaf has a lot of it. Right after mixing the levain with the autolyzed dough I did slap and folds for about 5 minutes. I think that helped a lot with the crumb. Then I did five stretch and folds every 30 minutes at the beginning of the bulk fermentation. After shaping it proofed in the fridge for 12 hours, which definitely made scoring easier, and also enhanced oven spring.