I have made about 6 of these loaves now. Each time going further in the direction of 100% whole wheat. I am wondering if anyone at King Arthur (or elsewhere) has taken this 'easy' method and extended it to 100% whole wheat. I made my first stab at 100% recently and, as expected, it was edible but denser and smaller than desired. I am wondering what steps to try next?

My thoughts would be to try (in no particular order):

Higher hydration - my last loaf was 76% but some folks online say to go very high (90 - 100%) for 100% whole wheat bread.

Add some Vital Wheat Gluten

Add in a 'pause' after initially mixing the dough. Maybe wait 30 minutes and then work the dough slightly before leaving it alone.

I would like to keep the spirit of PJ Hamel's method intact. That is to keep the handling of the dough to a minimum and let time work for us instead. If we were to add in any further steps, they should happen either at the initial mixing phase or at the put the dough in the pan stage.

Any comments or help are appreciated. Thanks.

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