June 3, 2021 - 5:01pm
100% Freshly Milled Whole Wheat Sourdough (80% Hydration)
Well, I am pleased with the rise on this one despite the slight over proof :). 
Specs:
80% Hydration.
100% Central Milling Hard Red Wheat Berries Twice milled (Mockmill), no sift. 6 Hour Autolyze
20% Wild Sourdough Starter
5% Ground Rosemary + Coriander Seeds, folded in during coil folds
2.2% Salt
Final shape -> Fridge overnight.
Baked first thing in the morning in my covered aluminum roasting pan contraption with a tiny pizza stone in it.
Loaded at 525F -> bake at 500F for 15 minutes -> Remove loaf and place in oven at 430F for 25 min or until finished
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That looks beautiful and must smell fantastic. You don't mention salt, but I'm sure you added it, or else things would be very different.
The oven spring was good, the shape is good, the crumb is good. So why do you think it is overproofed? Just curious. If it is "over" anything, it seems like slightly overcooked (note the half inch dark area around the perimeter).
Oops! Forgot to mention the salt since it is habit at this point -- just fixed it ~ 2.2% salt. Thank you!
I have the feeling that the loaf was slightly over-proofed near the crust due to the interior crumb pulling away in places (see top right corner of the cross-section). This could be due to me taking the loaf from the fridge when I turned on the oven, leading to the surface of the bread warming up to room temperature.
I have two more loaves from this batch still in the fridge, so the next one will go right into the oven.
The rosemary sounds nice... How did you consume this bread? I have been trying to come up with new ways to eat since I don't eat milk, egg or meat...
Simple olive oil atop the sourdough, or just plain. Avocado toast is a classic. Sautéed mushrooms are another. Beyond that I don't usually eat it any other way. With the rosemary though it must be very interesting on its own with a little olive oil.
Looks great! I’m struggling with a similar loaf. Would you mind sharing some more details of your process, for example how long did you bulk ferment and final proof for? What indicators did you use to let you know those stages were complete?