Whole wheat at 85%
Whole wheat flour absorbs more water than white flour. At 85% the dough feels like a 75% white dough. Autolyse longer, at least an hour, so the bran softens.
A home baker's notes on starters, hydration and timing.
Whole wheat flour absorbs more water than white flour. At 85% the dough feels like a 75% white dough. Autolyse longer, at least an hour, so the bran softens.