u/CethinLux

Both loaves got 3 stretch and folds and then a rest for approx 3hrs till sufficient rise (a bit less than double) then I shaped and baked them

I wanted to experiment with whole grain content to see how it would change the texture /taste of the bread

It has a much warmer earthy taste that amplifies the sourdough taste in a delightful way

Im definitely surprised at the difference in browning and the fact that the higher whole grain content had larger bubbling (forgot the correct term)

Recipe:

for bottom loaf

- 320g warm water

-200g starter

-300g ap flour

-150g whole grain (red winter wheat, fresh milled)

-12g salt

For top loaf

-320g warm water

-200g starter

-225g ap flour

-225g whole grain (red winter wheat, fresh milled)

-12g salt