THE BEST 100% WHOLE WHEAT SOURDOUGH - MY QUEST | FULL TUTORIAL | PART 1

Here's my new way to, make delicious and open crumb 100% whole wheat sourdough bread, completely by hand. I have always been intrigued by using more local flours, but felt they did not give me enough oven spring and an open enough crumb. That's why I developed a new method to make a very delicious open crumb whole wheat sourdough. Recipes for the breads: - 1&2: 500 grams whole wheat flour, 3: 450 grams of WW flour, 70 grams of vital wheat gluten - 1&2: 400 grams water (80%) , 3: 550 grams of water (110%) - 100 grams starter (20%) - 10 grams salt (2%) Instructions: 1. Make sure you have a healthy and active sourdough starter. It should double at room temperature within 5 hours. Feed it 1:5:5 before setting up the dough. This means 10 grams of starter, 50 grams of whole wheat flour and 50 grams of water 2. Mix together your flour mix with water and salt 3. Wait at least 60 minutes 4. Test whether you can build a window pane effect 5. Add the starter 6. Mix for 3-4 minutes 7. Wait 15 minutes 8. Bench knead for 3-4 minutes 9. Wait 15 minutes 10. Laminate on the kitchen counter 12. Extract fermentation probe, mark the jar 13. Move to clean container 14. Until fermentation probe doubled in size, apply hourly coil folds 15. Shape the bread without preshaping it 16. Store at room temperature until you almost pass the finger poke test 17. Store in fridge another 8 hours 18. Bake for 25 minutes with steam, right out of the fridge 19. Bake another 20 minutes without steam Happy about some feedback, what do you think can I improve? I will be working on my next iteration, paying closer look to the fermentation. Taste wise this has been a clear winner.