Wholemeal and rye

What you'll be doing

1. 1 More water, handled differently Week 1–2 · Baking Wholemeal drinks five to ten percent more water than white. Two bakes to get a feel for how that dough is meant to feel.
2. 2 A shorter bulk than you're used to Week 2–3 · Learning Wholegrain flour carries more food and more enzymes, so your bulk ferment is ready sooner. This is the one everybody learns once.
3. 3 Bringing in rye, step by step Week 4–5 · Baking From ten to thirty percent rye. Rye has no gluten to build tension in, so everything you knew about shaping shifts.
4. 4 Bake it in a tin Week 6 · Baking Above forty percent rye, a tin loaf isn't a compromise, it's the right shape. That's how you get a crumb that holds itself up.