Can you bake a sourdough bread with 100% whole grain wheat flour? | Foodgeek
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- Опубліковано 28 вер 2024
- Experiment Time! Today I am trying to make three breads with varying amounts of freshly milled whole grain wheat flour. One with 60% whole grain wheat flour, one with 80% whole grain wheat flour and one with 100% whole grain wheat flour! We'll see what difference it makes for the dough, the handling and the final loaf.
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I'm 60 years old and today I literally jumped for joy when I saw the incredible oven spring for the first time. I've failed enough times before to really be able to appreciate success. When you cut into the newly cooled loaf and have the new trouble (and best so far) of "bread so squishy and wiggly that it defies the blade," happiness ensues.
In any case, I owe my success to our Foodgeek. Thank you so much. You haven't truly failed until you've thrown in the towel, so for those who struggle on, please keep on trying. My main breakthrough was just how puffy the dough needed to be at final shaping. Follow those shaping instructions to the letter (fold, fold, roll).
Here's hoping I can do this twice in a row. Thank you so much.
I used your recipe as a guide, tried an 80% whole wheat bread with 90% hydration and I was really happy with the result with a soft open crumb and a crispy crust!
Tried it once, got a nice paper weight for my office.
Should be interesting to watch your results and techniques.
Oh that's so funny!!!
I'd like to see 100% Spelt at various hydrations. Whole wheat does seem to benefit most from a very long soaking prior to addition of the starter.
Indeed, Becki, soaking whole wheat flour a very long time makes a huge difference in dough structure especially if it's home ground (fairly coarse). I've found that 1 hour isn't enough, 4 hours is the minimum and I now soak my home ground whole heat flour overnight before adding the rest of the ingredients the following day.
@@johnnyjimj I have had a lot of trouble because I substituted whole grain and was following a recipe for white bread flour. I am using organic whole wheat bakers flour and would appreciate , if you have the time, to tell me the amount of flour to water that you use and if you store it in the fridge or counter top. I use a sourdough starter.
@@christophermaurer1271 I think the fact you're using baker's flour says it all - it has much less gluten than bread or strong flour. Last year I used all-purpose flour form my white flour component and the dough wasn't nearly as elastic and didn't rise as well, now I use strong bread flour, the difference in elasticity of the dough is major. So now all of my flour is from high gluten grain and it rises without any issues. Our Whole Wheat flour ratio is anywhere between 50% (which I prefer) and 75% (which my wife prefers). We've tried 100% and it works just the same, but find the wheat taste to be a bit too pronounced. Freshly ground wheat flour doesn't smell or taste at all like WW flour from the store!
The starter I keep on the counter for the time it takes when I make bread - the rest of the time it's in the fridge. I usually start with very little starter and feed it twice, so my hydration before kneading can be anywhere from a few hours to half a day or so. I just recently experimented with starter to water and flour ratio and found it very useful to adjust the amount of starter I need, before I used 1/1/1.
I use between 65% and 75% or so AR for my wheat grain and flour combination with the extended fermentation I favor for taste - I don't use a proofer, let it rise naturally on the counter between 3 and 6 hours in summer and in the oven with just the pilot on in winter because it's a north facing room that sees the wildest temperature fluctuations over the year. I guess my extended fermentation at room temperature does reduce gluten structure and produces more water (sugar + yeast = carbon dioxide, sugar, alcohol and water), but that's how we prefer our bread in terms of taste. If it rises faster it doesn't taste as much. The 80%+ AR ratio Sune uses with his flours produces too wet a dough for us with the bulk rise process I favor, I tried ;-) During winter when it's colder in the kitchen and the air is drier, I often have to add more water (hence up to 75%), and in our humid summers, I have to add more flour, so the AR ratio drops somewhat . Air humidity makes a huge difference.
Bulk rise at room temperature takes anywhere from 3 to 6 hours depending on temperature, I let it double in size until it bubbles, not just 25% like Sune does, I prefer it for the taste. I then knead it again before putting in into bread molds, because we prefer the sandwich format and love toast. I then let it rise a second time to 50% and then put it in my hot oven and keep it covered the whole time. This produces a thinner crust and helps keep the bread moist longer and we prefer that for our old teeth. So as you can see our bread making process is quite different from Sune's, but high heat during the first 15 minutes or so is indeed very important for oven spring.
Hope it helps!
@@johnnyjimj I do prefer the 100% whole meal ,for the taste , and my Organic whole wheat flour has 12.5%. and I thought that was good enough. The flavor of my bread is really nice but I am having to almost blacken the outside to get the inside cooked. Thank you and appreciate the time you have taken to help and will give your suggestions a go. Cheers from Australia.
@@johnnyjimj if you want 100% whole grain, but a milder flavor, give kamut a try. I find kamut to work differently and sour fast and though I have been using freshly ground floor and making my family's bread for many years, I am new to sourdough... so I have not perfected techniques yet, but it is a wonderful grain.
Thanks for this video. I’m using ancient grains for almost a year now: Einkorn, Khorasan, Emmer, Spelt and also Red Fife. At 50/50 with white flour I get good oven spring, crust and crumb but I wish I could do better. I only use sourdough for all and it’s trained very well at one feed per day. My dream is less white flour. It would be great to see you do something with the ancient grains!!
I second that especially Einkorn because of its low gluten and being higher in nutrients than any other grain
George, I'm baking roughly the same recipe. Specifically, what type of white flour are you using?
I've had some success with 100% WW @ 90% hydration and recommend it. The crumb is much more open than yours @ 80%. Higher hydration is certainly worth investigating in some detail. I appreciate your careful methods and attention to detail. Thank you, Sune!
Can you share your recipe for the 90% hydration?
Wow, you keep surprising me, now you mill your own flour too! I want to bake a bread so badly but after weeks of trying no good starter yet. So until then I watch all your video's. Your my Danish sourdough guru!
I bake almost exclusively with spelt, so would love to see that! Definitely less oven spring and tighter crumb, but has a lightness and digestibility that I enjoy. (This is whole spelt of course, not white spelt.) would love to see you do that, as I could definitely improve on my bread. I’m also curious about the equipment you’re baking your bread in. I’m sure it’s been mentioned. I’m referring to the clear dome. I love being able to watch the baking in it! I use my cast iron Dutch oven for my bread.
This is exactly my experience with whole spelt as well. I really like it but definitely tighter crumb and less spring. I also like 50/50 whole spelt and whole wheat.
Just made a hard red spring one yesterday! Definitely needed more hydration but came out delicious. Not as much oven spring though.
Presoaking the flour with all the liquid and salt helps. I find a very nice slightly open crumb at 90% hydration, but I'm also freshly milling my flour, so it's extra thirsty. I often do this all the night before. I feed my starter also before I go to bed. I leave both well covered in my cool 60F basement. Sometimes the starter has gone past its peak by morning. In that case, I simply feed it again.
Thanks for doing this experiment. Helped a lot!
You're welcome!
Of course you can! You can do it all! Thank you for your tutorial!!
You sure can!
Elly knows how. I watched her do it on UA-cam! Elly... I am about to make my first 100% whole wheat sourdough using. What percent hydration do you recommend and how can I maxmiize the sour notes to a max!
Also, look into 100% rye. I'd love to see your clay shaping skills ;-)
Gotta agree, the texture is something else, and wheat techniques go out the window. :D 100% rye sourdough bread is very traditional here in Finland, and a dense, solid crumb is the desired outcome. The word "hapanleipä" (sour bread) refers specifically to rye bread baked with a sourdough starter. Rye flour can also provide a great boost for a sluggish wheat starter: an 80/20 wheat & rye feeding does wonders!
@@Seyera I do all baking with 100% whole grain rye starter (because I'm a Finn). Last weekend, I wanted to make a wheat sourdough with some whole grain red winter wheat in it, and when I started the autolyse at 5am, I noticed I was out of bread flour... What the hell, let's just go all whole wheat. Hydration was around 80%, and the dough turned out quite similar to a Finnish rye dough. After 4 or 5 stretch-and-folds I realized I'm never gonna get a window pane, but instead a similar fluffy texture as you get with 100% rye, so I just let it proof until it looked and felt about right. The baked bread got a similar solid crumb as Finnish rye bread, and equally sour taste, and almost as dark color ;) Hardly any oven spring.
Lesson learned: rye techniques come in handy for some types of wheat?
Can't wait to see this! I have tried to make some, but the feeling is I have miserably failed as there was no window pane... I need help 😂
We all need help :)
same here! Can't do the window even after 5 fold rounds... Still turn out ok but not great. A bit too dense.. Any thoughts??
This is awesome! Thank you! Been doing variations of 100% einkorn and have not gotten much oven rise. I love the results and given the nature of einkorn, I'm not surprised. Still it was good to see the gradation of difference in your experiment. I'm feel less bad about little oven rise. 😊
I have been cooking 100% wholemeal sourdough. Mine looked like your 100%. Super pleased that it's the wholemeal rather than my technique that means it doesn't get much spring. Thanks for a bread in depth video
I would like to see some experimentation with vital wheat gluten. Maybe 100% WW with various amounts of vital wheat gluten added.
A successful variation which I use for this bread uses an extra building block of a young wholemeal leaven of 40g each starter, flour and water for 3 hours maturation then 375g water, 450g flour and 10g salt.
Because of you, I am now on the email waiting list for a Mockmill in the US. It was easy enough to make some cracked wheat in my Blendtec, but I now understand that wheat berries store more compact and longer than flour, not to mention the high nutrition and flavor of fresh milled flour. I have 160 lbs of flour on hand, and I live in an apartment, lol.
I do the 12hr, extended cold autolyse method in the fridge when I bake a 100% whole wheat loaf. The crumb is not as open as I'd like, but the taste and texture is there. I may try increasing the hydration from 90% to 95% next time. I'm curious to see Sune's method!
Then your wholewheat flour is too coarse. Get yourself a 150 micron sieve (or mesh 100 in US terminology), sift the flour and remill everything that doesn't pass through the sieve. Repeat that until at least 90% (but ideally more) of the material goes through the sieve. The finer bran particles will then be able to absorb more water, typically 95%-100% but it takes 10-12 hours, so you're already on the right track with your long autolyse.
You are such a easy understandable instructor teacher , thanks 🙏
I’d love to see you experiment at making an excellent 100 percent whole wheat einkorn loaf!
Me, too!!
Thanks for staying true to a single variable setup. I have to re-do my basic sourdough attempt as I also got a nice looking paperweight as your other viewer commented - very dense with just one bubble. AP flour bags are beginning to be found is stores again (Ohio-USA) but no bread flour. So will have to make a 100% AP flour sourdough and see how it turns out. I like the new glass dome and steel plate for your channel in oven video. Did not notice any handles, requiring good heat resistant gloves etc.
Tried it once, got a nice paper weight for my office.
Should be interesting to watch your results and techniques
Really interested in see how the 100% whole wheat is affected by different hydrationd. Will the holes get biggest? Will we have better oven spring?
Just checking back --- the best way to make whole grain einkorn is what I and many others would like to see you teach, since Einkorn is now being newly grown throughout the USA and home mills are a growing phenomena . According to a grower in North Dakota there are about 12 varieties of Einkorn so I would like you to explain a.flour test for ideal hydration. Your the man Food Geek you can rise to this ancient grain challenge!!
I would be interested in a video, where the hydration fits to the flour mix and is not equal in all recipes. The question there would be: is the lack of oven spring because of the flour types or the hydration?
Sune did a video a bit ago on this, varying the Hydration. Check the channel video archive.
@@kjdude8765 yes, I know all of his videos but I meant this specifically for the case of these whole wheat loafs.
Hey @Foodgeek I love your experiments, what do you reckon is the best hydration level for a 100 wholewheat to ensure a nice bread crumb as close to the one you normally get with your loaves??
Once again a great video Sune! Thanks!
Great experiment! I love to bake with wholegrain flour but have never gone up from 50% in fear of having a flat loaf. From the other comments here one thing that might help is a longer autolyse but I was also thinking if sifting some of the bran out at home would help. What I'm suggesting here is leaving the bran out in the beginning so that gluten can form more easily and incorporate it back in the dough later to get the nutritional value and taste of the whole grain. Haven't tried it though so this is just a thought for now.
Sift out the bran, not in order to leave it out, but to remill it. The finer the bran, the more water it can absorb. And the more water, the better your bread. However, the fibres in the bran need a very long time to absorb the water. So you need indeed do a very long autolyse, about 10-12 hours. Optimum results are obtainable with (1) wholemeal flour with particle size no more than 150-180 microns (mesh 100), (2) hydration 95-100% and (3) 10-12 hours of dough rest to absorb all that water. If you can't get the bran as fine, use a little less water but don't reduce the resting time.
Do you have any links and relationships with flour providers. I don't need any of the merch, but would like to support the channel by purchasing flours. thanks
it will be great if you can try a combination of whole wheat, rye and spelt together!
Einkorn at least a percentage...would be great to see. Thanks!
I also would like to see Einkorn as that is my go to grain
Agreed as I just had some delivered and haven’t used yet! Baked my own first 100% whole wheat (hard red spring wheat) and it was quite interesting (and stiff). Love the channel!
Same here. Beeb struggling with trying 100% with einkorn. I’ve tried sprouting it but wasn’t successful. i would absolutely love to see your take on it
Hey, has an experiment been done yet to test the temperature of the autolyse? Fridge, cold kitchen, warm kitchen, and proofing temp maybe?
Great experiment! Thank you Sune.
I would love to see 100% spelt flour (maybe mixed bread spelt and whole grain spelt) sourdough breads. Will it affect structure significantly if there is no regular wheat bread flour?
Great video as always! I would love to see a vlog on how to bake a sourdough bread using the yecora and einkorn flours.
Wondering if adding a teaspoon of yeast affects sourness of bread. In my experiment using active starter, machine kneeding for 5 min., 50 pct fresh ground flour with AP flout for the rest. 1 loaf with 2 teaspoon yeast and 1 without. Yeasted bread, of course, proofed faster but other loaf rose eventually - I let both proof in a warm place with a couple rounds of stretch n fold until window pane standard.
They yeasted bread tasted a little yeasty. Couldn't tell if other was more sour.
Hey this video was great! i would love it if you could give the measurements for how much flour and water you used, thank you!
The next big thing on my mind is autolyse times. I've gone short. It made the dough harder to work with and made it harder to gauge the bulk. How long of an autolyse can you do? Overnight until mid morning? If that would work, how would it change the bulk, proofing, and shaping? How would the dough feel different or how would the dough behave? Would the windowpane test and the poke test come out different, and what would be the end results?
I'm working with 50/50 whole grain and bread flour right now and I'm reluctant to use up the last of my flour testing. Thanks for all you do Sune!
Nice experiment.. Although you could have scored the 100% bread slightly deeper (like on some of ur vids) and you would get bigger oven spring. A bit, but hey! There was still some potential in the dough. It’s visible on time lapse
How do you store your sourdough from keeping it from going stale?
For longest storage, slice, place pieces of parchment between each slice , then freeze in a well-sealed plastic bag or sealed beeswax bag. The parchment helps to separate the number of slices you want to take out. Take out whatever you plan to use the next day the night before and place (wrapped well) at room temperature. It will soften the crust, though.
Sourdough, because it is not enriched with fats and sugar will go stale quickly. It's meant to be eaten with 24 hours. If you are willing to sacrifice the crispness of the crust, you can store it in a plastic bag and the moisture will hold up for a few days. You can also always toast it!
I would love to see what you could do with buckwheat! It's a pseudocereal that follows completely different rules, so some experiments there would be super helpful.
Another great video! I am a big fan of rye. Proposing experiment with variant percentages of rye flour 30/40/50 %.
Can you test various spelt flour amounts pls!? Great videos by the way
Sourdough Corn Bread would be awesome.
You should add a video to explain the guitars.... Great touch (and signature) of your channel
I've been tweeting about using 100% whole ground spelt and tagging you. Having incremental success learning technique and handling. Achieving oven spring almost as good as your 100% whole wheat.
Ccuold you explain how you arrive at the percentages?
Hydration percentage is the percentage of water or other liquid, as compared to the total flour in the recipe. If your total flour is 300 grams, then 100% hydration is 300 g/ml liquid. 300x.8= 240g/ml liquid for 80% hydration. In this way, the hydration can be calculated for any loaf. When percentages are noted in reference to a bread recipe, these are called baker's percentages. They are all determined in relation to the total weight of the flour of the bread. Most of us use between 1-3% salt. When fat is added, the higher the percentage of fat, the more luxurious the dough, like as brioche. These enriched doughs with added fat/sweeteners need to bake at lower temperatures, around the mid-heat level of your oven such as 350F. Lean breads bake at higher temperature (450-500F).
Perfect, that was exactly what I needed. Thank you so much!
Please note the percentages listed for this video are not Hydration (they were all 80%) but percent of flour that was whole wheat.
Hi Foodgeek, not to be super picky, but I noticed that you are doing the windowpane tests right after the stretch and folds instead of right before. From my experience I do the windowpane test only after dough has been resting at least 5 minutes.. not sure how that would change your results.
how come the final shaping you do doesn't degas the loaf??
I recently bought khorosan flour (emmer) and would love to see a comparison with spelt flour and regular wheat flour .
I really have to try out sourdough baking. I remember in the 90's tasting sourdough wheat for the first time at Emmery's in Århus. Until then I thought sourdough was just for rye bread :)
What bench scraper does foodgeek use?
I would love to see the combination with wheat + rye flour. I love to bake Tartine bread which has a great sour/tart taste, because of the rye. Greetings from Latvia! 🇱🇻
Hello, great video, super interesting. Would be nice to see a video with less and less whole grain flour until 0% and only wheat flour (550). I had a great result with this. And where do you got your black CDK Bench Scraper? Couldnt find it in the description links. Thanks :)
What bread knife are you using? What do you recommend?
I'd like to see some spelt bread. I can't eat modern wheat so I only bake with spelt. I usually add a bit of vital wheat gluten to help hold in the gas
Would like to see an experiment where you use a rye starter on different types of flour. Does the starter have to match the flour type?
Hi Sune, what size basket do you use, and how much flour/water per dough? Thanks!
What bread knife are you using?
This one: fdgk.net/buy-kasumi-bread-knife :D
Thank you! I have an Opinel knife but I’m really struggling to get through my sourdough crusts. It feels like I’m trying to saw a piece of wood. I think I might need to save up for one as nice as yours. 👌🏻
@@tarachristie472 It's worth it to an excellent set of knives. I bought these Japanese knives as a set maybe 10 years ago :)
So, here's my plight. I used 85% whole grain, 15% white, 80% hydration, autolyse of 6 hours, after the 6th stretch and fold, my dough is still like mud. Now, what I call whole grain flour is a coarse powder I get from vitamixing some wheat berries. Here in Costa Rica wheat is not the most common substance. I believe the wheat I found is red, soft wheat. I don't know, I never read the bag, but I mean, some gluten must be there! I stretch and fold, it tightens up, and relaxes shortly after. I am trying to use whole grains for my health, so I need to figure out how to get a good structure from 100%, or at most 80% whole wheat. Any ideas? Should I keep the stretches and folds, or add a tablespoon of gluten to the flour? I added the starter at 4:30. Now it's 8pm, so I just shaped it as best as I could and put it in the fridge. I really hope my loaf won't turn into a disk.
How much starter did you use? For the 100%?
Hello, thanks a lot for your experiments and recipes. I have a question for you: how long should I wait to bake my dough after putting out of the fridge?
Can you over autolyse dough?
Nice and interesting video as always! I'm wandering have you tested different grain size? I also love having seeds and coarse grains in my bread in addition to a good amount of whole grain flour to make it as rustic as possible, but I suspect it limits the oven spring and maybe breaks the gluten network during the baking. What do you think?
Whole wheat bread be it whole grain or not tastes worse than wheat/rye or full rye variants according to my taste. Its harder to work with, but its worth to do :) That would be interesting idea for next experiment.
Try doing an overnight autolyse of just the flour and the water and watch what happens with the 100%!
view request: would you be interested in doing the whole grain fresh milled wheat sourdough at 80%hydration, 90% hydration, and even 100%? or maybe 80, 85, 90, etc.?
I only have access to grocery store whole grain. The last time I tried Elly's it almost flowed off my counter, way too wet. Is there some kind of formula that I can use for ordinary whole grain flour? Thankyou.
You could make a tangzhong with part of the flour, or maybe try to lower the hydration 😊
Thank you.
I would love for you to experiment with 100% whole grain sprouted flours, such as sprouted spelt. Would you be able to bake a 100% sprouted spelt bread? ;-)
What temp is your bread cooked at?
100% whole grain with 90 - 100 -110 hydration would be so helpful!
Care to try sourdough with no salt in it Sune?
I think your result is influenced by hydration since whole wheat needs more water than white flour . Perhaps repeat experiment with increased hydration
What about Sorghum
I usually do a 100% whole wheat (T150 flour by the French standards) with 100 % hydration as i find it easier to count the quantities like this 😅... Just needs a few hours more of autolyse, a few more folds and longer bulk fermentation/proofing time and you have a nice dough, looking more like an all purpose flour dough of around 80% hydration. Not using tangzhong or any other hacks and I get a very satisfying open crumb.
You should definitely try it!
will try that next. thanks!
Moreover, a whole wheat Sandwich Toast Bread would ne nice👍
My bread runs flat in the oven after i score it,
Any idea what the problem can be?
Greetings from Belgium 😁
Tension. It's all about tension.
As you shape your loaf you are trying to create a nice taught skin on the top. The tight skin will allow your sought to stand proud.
Or perhaps you are over fermenting. If you are nothing will keep it up ;)
I agree with MOA. It's either over proofed/over risen or the shaping is not forming enough skin tension to hold the bread in shape while rising. Are you baking on a flat stone or in a Dutch Oven?
Sometimes after preshaping it runs completely flat on the countertop, is this a sign of overprofing?
I bake on a flat stone.
Khorasan please!
I like to see 100% Khorasan (Kamut)
Next time: Spelt flour vs. cornflour vs, rice flour!
I tuoi pani sono bellissimi e i metodi ottimi, però li fai cuocere troppo . Hai forse problemi con il forno? Un saluto!
marihuana seed flour please
Thank you, Sune. Delightful as always. First question-Are you familiar with unifine flour? Second-do you ever add seeds to your breads, like millet or sunflower seeds? Congratulations on your UA-cam success! Bravo!
Now do sourdough bread with cake flour.
for my 100% whole grain freshly milled bread I use 100% water. please try that before you make your final judgments.
I'd like to try this. Do you measure the ratio by volume or weight?
@@supermanwithsilvergun4679 weight... so if you have 1000g of flour you would have 1000g of water. looks like he's going to test it!
You answer very specific questions that nonetheless nearly every home baker has wondered at some point. Delightful to finally find answers to these questions!
Do 100% whole wheat with the one variable changing is Hydration, 90, 100, 110
Sounds like a good plan 😁
I second the request :)
I second this.
Ditto
If you understand norwegian, you should see this video.
If you dont, you probably would understand it anyhow.
ua-cam.com/video/WM700AxAGXY/v-deo.html
I've been mostly baking with 100% whole spelt, would love to see your take on that one!
Thanks for the great vids ;-D
What kind of wheat berries are you using? (hard white winter, hard red winter, soft white wpring, spelt, etc.)
This is the most inspiring channel yet. Thanks for helping me progress. Could you please do an experiment on proofing to show people like me what the dough feels like just before it's ready, when it's perfectly ready, and of course finally when it's really a bit overproofed?
second this
Great experiment as always. Would be interesting to see an experiment where you bake a 100% whole wheat with 90%, 100% and 110% hydration
It's really difficult to believe your dough was at 80% hydration! I normally see it looking like that at ~60%. I enjoy watching your experiments.
Indeed. My 80% hydration spelt looks like a wet dog... I'm not sure what I'll need to do to get as much strength into the dough that Sune has. My only thought is drop the hydration further.
Would love to see this experiment done with varying amounts of vital wheat gluten (0%, 5%, 10%)
Hey foodgeek, love the vids man. I have always wondered how longer fermentation times affect the quality of the dough. be interesting for you to do an experiment on just how long you can ferment the dough before it becomes inedible.
Try baking with vital wheat gluten as a substitute for using strong flour!
Thank you for your channel. The improvements I’m making in each loaf are definitely directly from much of your videos. I’m curious. Do you bake your bread straight from the refrigerator or do you allow them to come to room temp first? Is there a difference?
Thanks again
-Joe
Grip Side straight from the fridge allows for more steam :) more steam-> better bread
100 Spoons on a Table thank you!
I had the same question, because mine was underproofed, I think. I had way too much oven spring. It cracked the loaf down the middle, and it had been deeply scored!
I only bake with 100% whole grain, super excited for this one! :-)
do you get enough "rise" when doing 100%? Mine get a bit too dense/ don't risk quite enough all the time.. Any suggestions on what to focus on?
@@andersjeppsson8499
I have had very good success with this method: ua-cam.com/video/jd_r69WauPk/v-deo.html
In fact, my last loaf is cooling right now and it ended up with a 24 hour autolyse because I did not feel like making it yesterday. I have not cut into it yet but it looks like it might be my best one yet. I mill my own red spring hard wheat but at the beginning, I used ordinary AP whole wheat flour and was quite happy with the results. I think the high hydration has something to do with it. Hope this helps.
I wanna see an experiment for semolina flour (curious about 100%) since it’s the common flour here in Morocco.