Finally, a better 100% whole whole wheat bread without sugar or oil
I buy organic whole hard red winter wheat, temper it with 2% water for 2 days, and stone grind with 3 passes through my electric mill. I add 2% fresh milled rye flour and 2% fresh milled fava bean flour. (The rye and fava flours do make a difference.)
I use a 6-liter, 4″ deep plastic tub with a good lid as my dough trough.
In one end, I put 2.2% (baker’s percentage) of salt in one end.
In the middle, I put my flour.
In the end away from the salt, I put sourdough starter at 20%, dry active yeast at 0.01 baker’s percentage, and 0.02 baker’s percentage malted barley.
I add room temp. water at 69% of the weight of the dry flour, and stir yeast, malt, starter, and some of flour together until there is a thin slurry. The rest of the dry flour forms a dam between the yeast/leaven and the salt. Let sit 20 minutes. Mix the rest of the flour into slurry to form a dough, picking up the salt, and knead until smooth. I find just kneading by hand to be easier than using the mixer.
At 30 minute intervals, do 3 stretch and folds.
Bulk ferment on kitchen counter (~ 65F) for about 18 hours. Shape into loaves, put in banneton, and do a final rise on the kitchen counter (~67F).
I bake in an electric oven with a preheated stone at 420F. There is water in the dough, the dough hits the stone and makes steam. Period. If I am baking a BIG loaf, I will bake it at 450F and turn the oven down after 20 minutes.
This dough also can be cooked on the griddle to make very nice pita.
I think garbanzo bean flour is as good, but now I am working my way through a bin of fava beans, so for the next few weeks the recipe is fava bean flour. Take notice, some people are allergic to fava beans. This is a Lent recipe, in a few weeks, the kitchen will be warmer, and I will have to cool the dough in the fridge.