I’m normally a 50% wholemeal fan however at this time i had among the Crimson Wheat that i milled up within the Schnitzer Vario stone mill final week for the Bakehouse Museum discuss so was eager to make use of that up and that i added the Gingin Flour mill’s ATTA which can be a 100%  stone floor wholemeal . A  full 100% wholemeal , I did make use of the Tangzhong  roux  methodology with 120grams of the Crimson Wheat Flour being delivered to the boil with 600g of water  stirred always whereas it thickens.  This was allowed to chill however i did make the most of utilizing it fairly heat to take the chilliness off of the spiral mixer bowl,   winter right here in AUS,  there was only a small quantity of water so as to add  and that i should have judged it spot on with the completed dough temp of 27C . I used contemporary compressed yeast on this one  and a small inclusion of Bitter Dough Tradition purely for its prefermented Flour flavours.  I as soon as once more  made use of  the strap of three tins for this bake  however made the dough 1800g as i used to be not anticipating an enormous rise. The dough was a wee bit sticky from the Freshly Milled Flour however fairly manageable  and the ultimate proof was shifting alongside very effectively going into the oven after 45 minutes. Bulk fermentation time was  Slightly below 2 hours  seems to be like i shall be all accomplished and dusted in 4 hours from the graduation of blending to the bread coming from the oven.  

the three loaves weighed of at 600g every

one of many loaves lower open for style testing

 A detailed up of the crumb construction