35% whole wheat sourdough bread

To make this bread was a real pleasure. After applying this new way of preparing the bread it looked to me like I discovered a new world. It looked like the dough was talking to me. It was telling me knead me more or stretch me more. It was the first time when I simply new when to stop as the dough was indicating that one stretch or coil fold was enough. It is amazing how I simply stepped away from using an automatic mixer in order to knead the bread manually just because it gives me more indications on what to do. 
 With every bread I do I learn new things. I know now just after the first mixing if my bread will be a wow one or a mediocre one. This entire learning process it brings so much satisfaction.
Comparing to my last bread, I reduced the quantity of whole wheat flour. The reasons behind this was to reduce the amount of crumble in the final loaf. 
Although I am simply in love with this airy bread I need to recognize the single disadvantage it has, and that is when you put some butter on (due to the big holes). I eat this only sometimes but I can understand the comments of some people on this aspect. For me this is the perfect bread and I am convinced that from now on, this is my style. For butter, you need a kind of brick milk loaf. I did many in the past but they are not on my top choices.
I would like to continue to challenge myself in baking bread with different quantities of different flours. But this, it will be continued in future posts.

42% whole wheat sourdough bread

 Next step in my own challenge with bread was to make a whole wheat bread following the same method of my successful previous bread. I started from that exact recipe and change the type of flour used. I also had to adapt hydration as the needs for whole wheat flour are different. I used a bread calculator website to adjust the quantities but the same can be done of course using a simple calculator. My point was to reach a bread at around 75% hydration while using an important amount of whole wheat flour. This flour has less gluten to expand, so the expectations in terms of gas captured inside the loaf should be lower, of course comparing to the white wheat or bread flour. 
When baking, it was more suitable to me to bake this bread in the fire wood oven rather than the conventional one as I had some other baking planned the same day. With this oven the challenges are even bigger as I didn't find yet a good way to make inside that steam that is so needed during the oven spring. Nevertheless, this bread, following the same method as my previous one proved to be excellent. With experience, I noticed also that due to the high heat of the floor of the wood fired oven, the bread has the tendency to open underneath rather than on top.  The flexibility of baking bread in this kind of oven is then limited due to the lack of control of some of the factors but on the other side, it comes with an advantage, and that is the aroma of smoke coming from the burnt wood. Also, it is much more economic as with one fire I easily can cook 2-3 dishes. As a conclusion, for the aspect, maybe this bread would have had a better oven spring in a conventional oven but I cannot complain either on the result I had in the wood fired oven.
I made this recipe twice, and the first time I was tricked by the initial look of the dough and I added 100g of water more. Also, I was tricked about the weather as the room temperature was much higher than usually that day due to a heat wave. Keeping the dough outside to ferment for 5-6 hours is enough for the first fermentation, so the shape needs to be done immediately. With my first bake, I made the shape the next day as it was in the previous bread recipe but for this last bake I made the shape after finishing the coil fold sessions. This reduced the time of bulk proofing with one day. Needless to say that the first trial of the whole wheat bread was over proofed. I made the correction and this bread was perfectly proofed. 
Another trick I learnt was that the bran from the whole wheat needs more time to hidrate than the flour itself. I then sifted the flour and hydrate the bran the day before. An extra step but it worth the effort when targeting more difficult breads.

Now lets see the recipe.