▲ 2 r/Sourdough
100% wholemeal loaf. Tasted nice. Looking for a bit of a crumb read. My first time using 100% wholemeal. Is a more open crumb achievable? I also went for a far more conservative rise during bulk under advice that the fermentation doesn't slow down in the fridge as quickly as bread flour. Is that true?
500g wholemeal, 70g starter (50/50 wholemeal to bread flour), 2% salt, 78% hydration, 3% butter.
1 hour autolyse with butter added after about 30 mins. Starter and salt added with 5 mins of stretch and folds. Three more stretch and folds every half hour. Let the bulk rise to around 45% room temperature was around 24c.
Shaped and cold proofed for around 15 hours. 20 mins lid on dutch oven, 25 mins lid off.
u/AbeSmithy — 11 days ago