I follow the lonely path of whole wheat. The dough should be well-hydrated for the lightest crust. Here’s my latest recipe:
The Sponge:
1.75 cups white whole wheat
.25 cup warm water
1.25 cup cool water
.5 tsp ADY
The Dough:
Sponge
1.25 cups white whole wheat
.5 cup bread flour
2 tbs vital wheat gluten
.5 tsp super fine salt
1 tbs oil (optional)
Make sure the WW flour is reasonably fresh. Hydrate the ADY in the warm water. Mix the sponge the night before baking, or early in the morning, keeping the sponge cool. About 3 hours before baking, combine the remaining flour and VWG. Add about a cup of the combination to the sponge and stir for several minutes. Then incorporate the remaining flour and let rest for 20-25 minutes. After the rest, add the oil and knead for several minutes, gradually incorporating the salt and a little bench flour. Form a ball, cover, and let rise at a cool room temp for 2 hours. Shape into a thick disk and let rise another hour. The dough will be very slack. Pat it out on a perforated pan. Dress slowly, allowing a little more rise. Bake in preheated 450° oven for 13 minutes.
If you want to be able to pick up the dough and stretch it, reduce water by .125 cup; but the crust won’t be as light. Cooking time will be slightly less.
Good luck.
Charbo
