March 27th, 2021

100% whole grain

Recipe Source
Here'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)

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)

More Details
crumbastian is looking for feedback on

the shape

Fred Benenson

March 29, 2021

Honestly, 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.


April 01, 2021

Haha 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.