Sourdough x 100% Whole Wheat x 94% Hydration

100% whole wheat, 94% hydra

25% Levain (1:2:2)

2 hours room ferment + 1 fold, 18hrs cold + 2 folds

50min room temp proof, 15min freezer

 

Crust is crisp and thinner at 1-2mm only. Interior is also much softer and more moist than previous bakes with 85% hydra. Some of the slightly bigger holes are randomly spread out but not dramatic and blend nicely with the even crumb.

Done