Forkish Saturday 75% Whole Wheat Bread

I am new to bread baking having done most of my baking in the cake arena.  Anyway, after a trip to Montreal and tasting the finest bread to have ever touched my palette from one of the local boulangeries, (the bread put my sandwich filing to shame!) I have chosen to set out on the oft trodden path of trying to bake some myself.  I  purchased a few books by some of the usual suspects mentioned on this site and decided to give the Forkish Saturday 75% Whole Wheat Bread a go.

The ambient room temperature is 80F, and this can not be adjusted. (Live in a hot country and no AC in the kitchen)

The water temperature was 80F, lower than the advised, but done so with the aim of a post mixing temp. of 77-78F.

The temperature after mixing was 82F.

Bulk fermentation 4h 45mins

Proofing 45mins

Baking; 30mins covered, 20mins uncovered @ 475F

Notes:-

• Put a couple of ice cubes in the water, maybe aim for a water temp. of 73F.  Perhaps even lower!
• Check to make sure the seam is in the centre when putting in the proofing baskets (seam on the side of the first loaf).
• Be a little more gentle.
• Is it too dense?  I think so, perhaps reduce the proofing time to 30mins. Expanded significantly in the proofing baskets to the point of tearing.
• Taste?  A little too salty for my palette.  Reduce by 1%.
• Colour? Happy with it, could maybe have taken a couple more minutes.
• Crumb? Happy with that also, not too thick or chewy with a decent crispiness to it.

Perhaps the loaves were overproofed a touch given the ambient temperature as I was hoping for a more height than the 3in achieved in the finished loaf.  I found the crumb wasn't as airy as hoped, with the loaf being more dense than wanted.  In addition, the dough didn't feel very strong after the three folds during the bulk fermentation; a couple of more gentle folds could help.

I am fairly content with the loaves and now have a starting point from which to make time and temperature adjustments.

First steps on a never ending road!  I think I'll try the Saturday White Bread next.