I’ve been doing it at 100% white whole wheat at my husband’s request. I didn’t think it would work, but it does (and my starter for that loaf is also 100% white whole wheat now). I do 90% hydration and up the salt to 25 grams. I am thinking of pushing the hydration farther. The whole wheat really comes together much faster in the “kneading” phase. I wet my hands generously when I do the turns. Good luck, I think you’ll love it!

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