I've been experimenting with whole wheat sourdough bread for a few weeks now. My starter uses T110 wheat flour at 100% hydration, and bubbles nicely. I make the bread using:
- 1.5c T150 wheat flour, 1.5c T150 spelt flour
- 1/4c starter (also tried with 1/2c)
- 70% hydration (by mass) with bottled water
- about a Tbsp of honey
- about a Tbsp of olive oil
- about a tsp of salt
(I don't really want to use whiter flour for health reasons.) My goal is to have something as soft as a loaf of sliced bread from the store (it's just a goal, even if not really possible with what I'm using).
So far, all the loaves I've made have basically entailed mixing everything together at once, kneading, rising, then baking. The result is soft, but kind of dense, and a bit crumbly (in spite of my efforts to knead it more and more...). I suppose I'm overproofing it, too (I leave it sit out for about 10 hours, as it takes that long to finish rising, and when I put it in the oven I have to be gentle or it will deflate). I've read stuff saying that they let it rise 4 hours, but at that point I've only gained about 50% volume.
So, does anybody have any suggestions for how I can get my loaf to be softer, lighter, and less crumbly?