I tried another variation of the Low Effort Sourdough Whole Wheat Sandwich Bread today. The result was so great, I neglected to take a picture of it before it was (mostly) eaten. The ratio of whole wheat to bread flour was changed to:
- 80% whole wheat flour
- 10% bread flour
- 10% oats, pulsed in blender to resemble flour
The dough was noticeably drier and easier to work than the original recipe, or even the 75% whole wheat flour version. After baking, it is just a touch more dense, but still soft and sandwich-ready. The crust also seemed more tender than usual.
Special thanks to @dbazuin for giving me these flour ratios. See, sometimes you should listen to people on the internet.
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