- 350g Redbournbury 85% wholemeal flour
- 350g Gilchester stoneground white flour
- 476g water – 68%
- 14g salt
- 12g yeast
- Olive oil
The dough was very dense after kneading. It clearly needed a bit more water. This 85% wholemeal flour is tasty, but it is very thirsty.
The resulting loaf was dense and didn’t rise much. It tastes branny, and I think I need to either use less of the 85% wholemeal flour, or use a non-stoneground white flour with it.
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