Whole Wheat Sourdough Part Deux: The 80-10-10 Rule
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Whole Wheat Sourdough Part Deux: The 80-10-10 Rule

This follows from my previous article on the subject.
In my earlier article about sourdough, I decided to knead the flour a little bit at first, then regularly fold the dough when it was in the refrigerator. However, after reading about how the dough should be very smooth, I figured that I would first try smoothing the dough out, then letting the dough rise at room temperature for two hours, then letting the dough ferment in the refrigerator unattended for seven days.
To make the dough easier to knead, I developed a guideline that I call the 80-10-10 rule: Add 80% of the water and knead until the dough is relatively smooth. Then, add 10% water and keep kneading until the dough is smoother. Finally, add the last 10% water and make the dough as smooth as possible.
At first, the dough will be very rough, but still kneadable. This is actually good because the starch and bran components are very close to each other, greatly amplifying fermentation. Overall, it took me around ten minutes to smooth the dough out to my liking.
The dough rose quite high and was puffy. After refrigerating the dough overnight, I saw that the dough collapsed the next day. This is good, because the process of fermentation kept breaking down the dough, causing deflation.
When I took the dough out of the refrigerator, I noticed that the dough could shape very well. This is because the new kneading method makes keading much easier without having to repeatedly add flour or water to the dough. I let the dough rise for 1.5 hours, and it got substantially puffy, similar to the almost no-knead baguette: https://www.kingarthurbaking.com/blog/2009/08/06/baguettes-redux-an-easy-almost-no-knead-recipe-for-the-kneading-challenged
I baked the dough at 350 degrees Fahrenheit for 30 minutes with a boiling water pan underneath, and the bread had a pretty noticeably strong shape overall. Additionally, the taste was much gentler. Overall, I consider 80-10-10 to be a significant advancement.