50% freshly-milled wheat #sourdough loaf, take 4. With yesterday’s bake I was getting close, but the fact that the dough was still relaxing so much after 7 sets of folds told me that I had an extensibility problem: the wheat was either telling me to add more salt, or use less water. So I dialed hydration back to 86% from 90%, and BAM: damn near perfect bread.
Full specs: 450g Great River Organic AP Flour, 150g freshly milled hard red spring wheat flour, 300g high extraction freshly milled hard red spring wheat flour, 15% levain, 2.333% salt, 86% hydration. Dough was mixed and autolysed for 2 hours before the levain and salt were mixed in along with 5% of the water that I held back. Machine mix on medium speed for 3 minutes. 4 hour bulk fermentation at 82.4 °F with 6 sets of folds every half hour, rest for the final hour. Divide / pre-shape. 30 minute bench rest. 12 hour proof at 42 °F after shaping.