This week, I tried sneaking in a bit of wholewheat flour into my sorghum-wheat sourdough, and ended up with a crusty loaf!
The dough had:
250 g flour
125 g wholewheat flour
125 g sorghum flour
375 ml of water (75%)
50 g sourdough starter
8 g salt
I mixed everything but the salt and let the gluten do its job.
In went the salt. A good knead followed until the dough turned silky and my biceps rippled.
The bulk fermentation was long enough to make me think of Rip Van Winkle. 6 hours at room temperature and 12 hours in the fridge.
I woke up and shaped the dough gently to retain aeration and gave it another nap for 4 hours.
Agnipariksha: This sanskrit term means test by fire. Well, at 250ºC for 10 minutes and 180ºC for 35 minutes, I think my loaf got good grades!
The crumb was not as rustic and uneven as my last experiment with sorghum, but it was soft, almost like a sandwich bread.
The chewiness of wholewheat was nice, but it did mask the taste of sorghum.