Following the success of the white loaf, I wanted to make a wholemeal in the same way. I had read that many wholemeal recipes included some white flour, so I replaced 100g of wholemeal for strong white.
100g Strong White Flour
400g Strong Wholemeal Flour
1tbs Olive Oil
400ml Tepid Water
The flour was mixed with the oil and 300ml of the water and left for 30min. The remaining water was added with the salt and the dough mixed in the mixer, using a dough hook this time, for a good 6mins. The dough was then left for an hour before refrigerating overnight.
In the morning it was left to reach room temperature before being knocked back and shaped. Cooked in the same way as before – 230deg for 40min. It turned out another 10min was needed – it’s tricky to know when bread is cooked fully. It was cooked, but it was felt it needed a bit more.