This is my first attempt at a 100% sifted wheat bread, e.g. a "whole flour white bread". I think I’ll make every single mistake until I bake the perfect loaf. This time, well, I was in a hurry, my baking stone wasn’t hot enough and my slits weren’t deep enough. See the result -- the bread literally exploded on one side during the oven spring!
I’ll add a few more picture when the bread cools down and I slice it. It smells absolutely delicious!!!
My super-active sourdough culture (dubbed "Grandma Smith" due to its delicate green apple smell) had a totally different effect on the sifted wheat flour sponge. Usually it "lives" in a mix of whole wheat and rye. In the white flour, it gave a totally different smell: something that reminds me of sweet butter. It was intriguing. The sponge at 100% hydration tripled volume in 6 hours at 22 degrees.
The dough itself was pleasant to handle. It had wonderful elasticity and wasn’t sticky at all. I managed to knead and fold it directly on the counter, without additional flour. I’ll post the recipe later.
Can’t wait to taste this bread. The smell is buttery and amazing!
ps: I know the grigne is a bit pale, but the rest of the crust was perfect and I didn’t want to burn the underside of this strange bread.
Added some more pictures.
I’ve finally had the chance of slicing and tasting the bread. The taste is incredible, buttery and mild but with a hint of sourdough. I really think I was lucky with my sourdough culture. It gives great results. The loaf is moist and elastic and has great structure and blisters; the crust is just right.