- 600g Matthews Cotswold Crunch flour
- 100g Waitrose stoneground wholemeal flour
- 448g water – 64%
- 14g salt
- 8g yeast
- Olive oil
When I made a loaf with Cotswold Crunch, a mix of flours and malt flakes, [back in June](https://imperfect-loaf.com/2026/06/20/todays-loaf-cotswold-crunch-flour-plus-a-bit-of-two-other-flours/, I said that I wanted to add more wholemeal flour, since the flour is mainly white flour with additions. So I used 600g of Cotswold Crunch and 100g of wholemeal flour.
When I made a loaf in August with some wholemeal spelt and white flour, combined with the Cotswold Crunch, I noted that the dough was dense at 67% hydration, but it turned out fine. For this loaf, the dough was dense during mixing, and when I turned it out to give it a couple of folds before putting it in a box for bulk fermentation, it was a bit gummy. It’s possible that this is because I autolysed the dough, and the enzymes of the added malt did a bit too much work during that period. But it was too late by then, so I let it bulk ferment for about 30 minutes in a kitchen at 21º.
I let the loaf rise in the pan for about 45 minutes, then put it in the oven. As usual, I baked at 200º with the top on the bread cloche for 25 minutes, then 20 minutes with it off.
It turned out to be a pretty successful loaf. It doesn’t have quite as much oven spring as I’d like, but the addition of some wholemeal flour gives it a bit more texture than when it’s just the Cotswold Crunch. It also tones down the strong malty flavor a bit.
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