When baking a loaf of 100% whole wheat bread, I use these measurements. 4 cups of flour, 2 Tsp Salt, 1/2oz. of Yeast. 1 1/2 cups of water. I use all cold ingredients and mix, then leave in fridge over night. I then place in a rising box for quite some time till doubled in bulk. It tastes awesome.
I am trying to figure out how to make a crumb with alot more holes. A loaf that isn't as dense. Any idea's?
Danny