Commercial Style Wholemeal Loaf

Overtime I have been aiming towards formulating a loaf that is as light as commercially improved bread. Continuing the theme of using my sourdough as an improver, I applied it to wholemeal flour this time.


25% italian style sourdough (45% hydration)
100% wholemeal flour
80% water
3% egg yolk
10% oil
5% honey
2% fresh yeast
2.4% salt

I am very pleased with the results!