100% whole grain
Recipe SourceHere's how crumbastian rated their bake:
What went well?
The dough was easy to handle, the crumb is OK considering it is 100% whole wheat, and it is super crusty.
What didn't?
It kind of flattened out in the oven. I'd like more oven spring and better shape (less flat)
Baked: March 27th, 2021
Posted: March 27th, 2021
Other notes
50% all purpose organic heritage 25% organic whole wheat 25% organic rye 95% hydration 2% salt 20% leaven sifted all flours overnight autolyze lamination 90 mins after adding starter 3 coil folds 6 hr proof at 16 deg C bake at 500 deg C for 50 mins in dutch oven (25 covered, 25 uncovered)
Sourgang
more details
Born August 30th, 2018
50% Hydration level
Bake gallery
Fred Benenson
March 29, 2021Honestly, this looks like the best 100% WW loaf I've seen in stores (Gjusta in LA), so you might not be able to get much better shape. Did you like the taste? I can never decide if I like it better than just 50/50 or whatever.
crumbastian
April 01, 2021Haha thanks Fred. Taste was great! I haven't made a 50/50 in a while though, but when I restock on white flour I'll try it out for comparison.