Finally, I achieved what I've been struggling toward for some time; 100% wholewheat bread which is pillow soft and tasty. A big step was receiving The Bread Bible for my birthday recently - while I haven't tried any of her recipes (which all seem to use white flour, with the odd dash of wholewheat) the explanation of techniques has made a big difference.
So, the ingredients, which are similar to what I've been using to date:
So I've moved half-way around the world and am now getting used to baking in a new climate, but more importantly, with a new oven. It's certainly taking a bit of getting used to. I've also started using bannetons for proofing, which give a nice shape & texture to the bread. I've noticed a chewier crust, but I'm not sure if that's due to proofing in bannetons or the new oven - the trouble with changing two variables at once!
I've settled on a regular recipe for bread with atta flour, which involves preparing 3 bowls simultaneously:
