Ressurecting this thread. I bought Ken Forkish’s new book about a month ago. The book is basically dedicated to making pan loaves, which has intrigued me for some time. He uses high hydration to combat the lack of steam. The first loaf is 55% whole wheat from a Skagit Valley mill (Cairnsprings) and 45% King Arthur bread flour. The second loaf is Cinnamon Raisin bread made with 100% Cairnspring flour. Hydration for both was 81%.
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73% hydration. 5x4 stretches of the dough with 30 mins in between. I let the dough double in size before it is folded one last time and put in its basket in the fridge overnight.
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Been baking with some “purpur” wheat in the past two weeks. A darker almost purple wheat with a lot of shells left.
It adds an incredible taste intensity. Here with 15% added to my normal wheat.
One of the best breads I’ve made.
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That’s a nice loaf and dark for 15%. Have you considered +50% purpur with your usual flours?
I am trying different amounts every week. A 50/50 is not off the table 