I've listened to your 4 podcasts on bread several times each--a storehouse of information. Also, your vid on "Basic Sourdough Bread" is invaluable. Many thanks.
Questions:
1. Does salt ratio in a sourdough bread recipe vary as whole wheat flour to bread flour ratio varies?
2. Chef JB, if a person has mastered your basic SD recipe would you add anything further to tease out more complex flavours or higher rise?
3. Chef JB, if you were to tweak your basic SD recipe for 80% ww, what would change?
4. Chef JB, in your basic SD vid, you did a pre-shape after the bulk ferment, 15m bench rest, but did not fold and shape again as many bakers do. How come?
5. Is there a point of diminishing returns with regard to whole wheat and hydration for an open crumb? Will the dough collapse under its own weight?
If you have time, please rate my loaves and offer constructive criticism:
Loaf I. 78% hydr. 75% ww. 2hr autolyse. 1hr starter and salt. ST&Fs in bowl. Pic 1. Pic 2. Pic 3.
Loaf II. 70% hydr. 70% ww. 1hr direct method. Pic 1. Pic 2. Pic 3.
Thanks!
-Tom