I liked to eat some soft Whole Wheat bread similar to the yoghurt honey bread which I like very much. But on the other hand I baked this bread often in the last month, so I wanted to try some new recipe.
My plans were: 100% Whole wheat, moist and and soft. And with a complex taste.
So I prepared a whole wheat sourdough and a whole wheat poolish and used a water roux to add a little bit more moisture.
To achive a good gluten development I do a one hour Autolysis and then knead for a long time because a good developed gluten network is the key to a regular crumb with small pores. Continue reading