Workday 100% Whole Wheat @ 85% Hydration, with 20% Additions

As usual, every other week, I started with Hamelman's 100% Whole Wheat "Workday" Bread  formula from "Bread", 3rd edition.

The base formula is 80% hydration but the notes suggest higher hydration "if your baking style is compatible".  And of course you can add the usual stuff.

After seeing a walnut and cranberry sourdough loaf at Whole Foods, I added them in this formula for total of 15% weight.  My wife liked it but wanted more.  So for today's Workday 100% WW at 85% Hydration with 20% Additions - photos I went to 85% hydration with 10% each chopped walnuts and cranberries.  I weighed out 80g of walnuts and 40g of dried cranberries, 5% by weight, and soaked them overnight so that they doubled in weight.  I used the soaking water in the final dough, and added another 40g of water as bassinage to get to 85%.

During bulk fermentation, I did 3 rounds of folds (stretch & folds, coil folds, lamination fold),  to try to get the dough strength up to handle that weight of additions.  

Ultimately, the loaf had a low profile, but it wasn't a frisbee.  And it tasted really good, with as open a crumb as one might reasonably expect for 100% whole wheat and all those nuts and berries.