As a state employee, I got to take Nevada Day off. So the night before, I went ahead and mixed the dough at the next step up, 75% whole wheat.
100g all purpose flour (Arrowhead)
300g whole wheat flour (Montana Wheat)
300g water
100g starter
11g salt
11g olive oil
I have a habit of waking up early during the work week, because I starting thinking about work the moment I wake up, which then makes me unable to fall back asleep. However, since this was a weekend day for me, I managed to sleep in to 0740 and it meant the dough was on the edge of overproofing.
I fired up the oven, preshaped the dough, and once the oven hit 450, I pulled out the pot, folded the dough and threw it in, and gave it the new square snip patter on top. The thing was a little misshapen, but it came out well. The flavor is fairly wheaty, but noticeably more than the 50% mix.
The next step would be to either go up to 100% and see where it takes me, or to try making the 75% without the olive oil. I’m not sure which one will come next.
