Using the wonderful Community Grains Hard Winter Wheat Flour for an adapted Chad Robertson formula from his first bread book, I got this beautiful specimen. A five hour autolyse, a three hour bulk ferment with folds, and a cold retard for 12 hours. The crust chewy, the crumb moist and full of “live” wheat throughout;what a difference from store bought whole wheat!
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Hi Jeremy
Was the autolyse without the leaven or was it a Chad Robertson style autolyse holding back just the salt and some water?
Ben
Hi Ben, just holding back the salt, I often mix everything and rough mix, but I’ve been holding the salt back because it does suck up the water especially in whole wheat breads!
Didn’t it become too sour after such a long autolyse with the leaven present?
Ben
No Ben, this flour and loaf tasted sweet in fact and lasted for more then three days still moist!
Jeremy