Vermont Sourdough with increased whole wheat

The techniques and the recipes are almost the same as the other Vermont sourdoughs but, as Hamelman says, the 5 percent difference in the levain and whole flour has a deep impact on the bread.

I scaled the ingredients so to have 1.8 kg of dough (two loaves of about 900 g each). I fed the sourdough just once and let it ripen for 12 hours, then I took 30 g of the mature culture and prepared the levain. Other 12 hours of feeding and then the final dough.  I folded the dough just once, whereas for the standard Vermont sourdough I folded the dough twice. The dough was quite easy to shape.  After shaping I a put the dough in two bannetons and then in the fridge for 10 hours.

Ugly score...I had hard time trying to get the dough out of the banneton.

I always forget that using bannetons for so long needs some extra flouring.

The crumb was not so bad, quite open

Vermont sourdough with increased whole grain

The bread is really good, I am still deciding which Vermont sourdough I like better. After three days it still has a very good taste and staling is just at the beginning.