This post might include bread without wheat links. As you might know, I always like to experiment.
Even when things are already working well I seem to dig in and just have to adjust. Instead of a long levain build period, this formula calls for a shorter time from levain mix to using it in the dough. Nothing groundbreaking here, but I like to highlight it upfront as something to add to your baking toolbox. In experimenting between stoneground and roller milled whole wheat flour I’ve found the flavor of stoneground whole wheat to be more assertive, deep and much tastier overall.
To me, these generally have less of a gummy texture and perform very well for extended fermentation times. If this is your first time trying this loaf, reserve 100g of the mixing water and only add it in if the dough feels like it can handle the addition. As mentioned earlier, I worked with a shorter levain build for this bread. To adjust for the reduced build time, we’ll increase our inoculation of mature starter and the water temperature. This gets the whole process moving faster, and by the time you’re ready to use this levain, you’ll notice some significant activity. I lengthen the autolyse time, sometimes up to 5-6 hours. The two-hour autolyse in this recipe, while not as long as 5-6 hours, helps the high percentage of whole grains fully hydrate and starts the gluten development process without mixing.
