First post here. Would love some pointers on getting my 100% whole wheat to open up a little more.
Just made my first loaf of 100% whole wheat using the Tartine method. 89% hydration. Gave the flour a 90-minute pre-soak before adding my leaven. Four hours bulk ferment. Four hours final rise. Holes were a little tighter than I might like. Any thoughts on how to coax it to open up a little better? Longer pre-soak? Higher hydration?
Thanks for any help you can offer!
Just do half as well as she does and you will have some very open WW bread. here is how she did it
http://www.thefreshloaf.com/node/22483/36-hours-sourdough-baguette-100-whole-grain-finale-not-end
Happy baking
I have not experimented with altering my baking schedule too much, but this makes a strong argument for doing just that. Will give this a go. Thanks!