Some pics from tonight. 64% hydration Lehmann dough, 25% KA white whole wheat flour, remainder KA bread flour. Also 0.4% IDY and 2% salt. First pie was "plain" and second with fresh spinach sauteed with olive oil and garlic.
Both pies were above average in every respect. My wife and I both declared that you would never be able to tell there was whole wheat flour in there. The texture was interesting - sort of between bread flour and high-gluten. The taste of the dough was very good, with no trace of off flavors from the whole wheat.
