Baked: October 8, 2025
I’m on a bit of a quest to find my perfect whole wheat-based loaf. How much whole wheat is the right amount to achieve a robust taste in a loaf that is also springy? The Tartine Bread 70% whole wheat loaf is very flavorful but more dense than my target.
This week I decided to try this formula, using the basic Tartine method:
- 400g whole wheat flour
- 300g bread flour
- 300g all purpose four
- 200g levain (mostly all purpose based, using a 50/50 rye/ap starter)
- 800g water
- 21g salt
These were nice loaves! They created an airy crumb, good oven spring, and a nice taste.
This is probably the lower end of whole wheat percentage that I would use if going for a loaf that feels like a whole wheat loaf. Next time, I think I will try 60/20/20. I think the crumb could be darker and flavor be a tad more wheaty.
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