I am venturing into learning 50/50 Wholewheat loaf.....new territory as new flour and also have been experimenting with hydration..as nervous with anything close to or more than 80% I have tried to introduce the water at different stages looking at different vids from bakers such at Matt Ormsbee and another baker on IG called Daniel Larsson.
https://danlarn.com/how-i-bake-country-style-sourdough-bread/ gives a great introduction in making a countrystyle white BTW and he also uses 2nd hydration and puts a % of water into the tub during bulk fermentation.
As far as I know this give a higher hydration dough but makes it easier to handle....
So, I do autolyse and then keep some water back to add with salt and leaven after autolyse.
Finally, I keep 1-2% of the water and put it into the bulk container for the dough to absorb during bulk and it also makes the tub less sticky during S & Fs.
I've found (maybe just my imagination) that it is easier to handle dough on the wetter side this way and build strengths....
Does anyone have any thoughts on this?
Kat
p.s. for 250g white strong bread flour and 250g Wholewheat I used approx. 395g water for this loaf...I am happy with the crumb and not super open but regular and pretty....many friends actually commented that they prefer a not so 'super' open crumb..when the set of with one of my loaves...
That’s a great crumb. I too don’t like it too open - the food falls through!
I also love learning to bake an open crumb (in fact any type of crumb) so that in my little dream 'imaginary' bakery I can offer a lovely variety of breads and have the skill to make it..... Kat
Kat, that is a beautiful looking crumb and loaf of bread. With the wetter dough recipes from Maurizio, he often holds back a percentage of the water and says if the dough feels too wet, not to add it. So that’s what I have done with his recipes. Still makes handling a challenge, especially the pre-shape. But that is a beautiful loaf you have baked!
Sheer perfection!
I have another one in the fridge and will be interesting to see as I used more water and different folds as very wet dough!!!
My honest opinion. Absolutely lovely!
and here is the higher hydration 50/50 with otherwise same flour and recipe...
I had to cut the bulk short as something came up or leave the bulk too long.. and I think this had an impact on oven spring. Not a 'flattie' but what I call a 'shallow' loaf to comfort myself....still tastes great!
Kat
I'd be happy with those loaves.. they have a great looking crumb! Very nice!
and I shall try the higher hydration again on a less busy day! Kat