Bread 1 - Wholemeal 20%

I can finally say I have made a loaf of beautiful sourdough bread with my own two hands! She's a white wholemeal loaf with a gorgeous tight crumb. Nice crust and a soft, slightly chewy, pillowy interior. Flavour-wise, she's slightly sour, with a hint of nuttiness from the wholemeal flour. Tasty on its own, but also great with butter and flaky salt. Ahhh, I regret not having a good bottle of olive oil and balsamic vinegar now!

Levain:

45g starter
45g AP flour
45g whole wheat flour
90g water

Dough:

273g bread flour
500g AP flour
175g whole wheat flour
660g water
Levain
18g salt

Baking:

30 minutes covered @250C
Uncovered 10 minutes

And the stats for you math nerds:

		Weight (gram)	%
Levain	AP flour	45
	Wholemeal flour	45
	Other flour	0
	Water	90
	Starter	45
	Total Levain	225	20.78%

Dough	Bread flour	273
	AP flour	500
	Wholemeal flour	175
	Other flour	0
	Water	660
	Salt	18

Total	Total Flour	1083
	Total Wholemeal flour	220	20.31%
	Water	795	73.41%
	Salt	18	1.66%

Bread 1 on the left, bread 2 on the right. On the left was covered for 20 minutes and uncovered for 20, and on the right it was covered for 30 minutes and uncovered for 10. The winner is obvious!