I made naturally leavened 100% whole wheat bread the other day. I used 100% hydration. If you do an adequate bulk ferment (i.e. enough yeast present) and retain some bubbles when forming loaves and putting into proofing baskets, then you should have no problem obtaining a soft, delicious crumb. I strongly recommend refrigerating the formed loaves, as the high hydration causes them to stick to the baskets.
I made whole wheat bread with stone-ground ww when I was in Ireland, and I soaked the ww before adding the rest of the ingredients. I also added a bit more yeast, and the bread came out beautifully soft. Mind you, I did use part strong white flour as well, but I think the soaking helped.
I made naturally leavened 100% whole wheat bread the other day. I used 100% hydration. If you do an adequate bulk ferment (i.e. enough yeast present) and retain some bubbles when forming loaves and putting into proofing baskets, then you should have no problem obtaining a soft, delicious crumb. I strongly recommend refrigerating the formed loaves, as the high hydration causes them to stick to the baskets.
I made whole wheat bread with stone-ground ww when I was in Ireland, and I soaked the ww before adding the rest of the ingredients. I also added a bit more yeast, and the bread came out beautifully soft. Mind you, I did use part strong white flour as well, but I think the soaking helped.