When baking a loaf of 100% whole wheat bread, I use these measurements. 4
cups of flour, 2 Tsp Salt, 1/2oz. of Yeast. 1 1/2 cups of water. I use all
cold ingredients and mix, then leave in fridge over night. I then place
in a rising box for quite some time till doubled in bulk. It tastes
awesome.

I am trying to figure out how to make a crumb with alot more holes. A loaf
that isn't as dense. Any idea's?

Danny

"Danny O'Connor" > wrote in message
...
> When baking a loaf of 100% whole wheat bread, I use these measurements. 4
> cups of flour, 2 Tsp Salt, 1/2oz. of Yeast. 1 1/2 cups of water. I use
all
> cold ingredients and mix, then leave in fridge over night. I then place
> in a rising box for quite some time till doubled in bulk. It tastes
> awesome.
>
> I am trying to figure out how to make a crumb with alot more holes. A
loaf
> that isn't as dense. Any idea's?
>
> Danny

Replace part of the whole wheat flour with high gluten bread flour.