100% Sprouted Whole Wheat SD Bread- Holes under crust
I just tried a new flour: Sprouted Whole Wheat (from Anita's, for those who are in Canada).
Is it under proofed??? Over-proofed?? I couldn't say and would love to have your 2 cents, especially regarding the weird holes just below the crust....
Here is the process I followed:
1 kg Sprouted Whole wheat flour for 2 loaves/ Protein content = 12%
10% whole rye active levain
30mn autolyse at 22C + add salt and starter and mix with Ankarsum mixer for 8mn at Speed 3
Rest 1h30 at 27C in a proofing box
Lamination + add pumpkin seeds
Rest for another 2h30 Total bulk fermentation = 4h15 at 27C
Divide and pre-shape / rest 10mn at 22C / Shape and let proof at room temp (23C) for 2h)
Then fridge for 11h30
Total fermentation time before fridge = 6h15.
I shortened the BF compared to my usual routine as the dough was already very wobbly and puffy...
Baked in Dutch Oven for 35mn with lid on at 220C + 2 ice cubes, then 15mn without lid at 210C, then 10mn in oven turned off, out of DO
Thanks a lot in advance!