PerfectLoaf Sourdough Bake, More Whole Grain Wheat Added

This is a continuation of tweaking Maurizio Leo's Best Sourdough Recipe My first efforts can be found in my blog here.

My goal is to see how far I can push the freshly-milled whole grain percentage while still getting great oven spring. For this pass, I swapped out the 35g bread flour in the levain for whole wheat, and ended up using 250g of whole wheat and 700g of bread flour for the final dough, giving me roughly 25% whole grain. Because of how my freshly milled flour handles water, I ended up adding an additional 80g of whole wheat flour above and beyond the totals called for in the recipe. It was still a very wet dough, but it was much more workable than the first try, and built structure way faster.

The crumb still came out great, though. I'll try pushing it further next time!