80% Whole Wheat With an Open Crumb: Fresh Milling Does More Than Any Extra Fold

Forty-eight hours in the fridge is what makes a discard pizza dough taste like more than a vehicle for cheese. The cold ferment produces the leopard-spotted rim, the slightly sour, wheaty base flavour, and the extensibility that lets you open a ball by hand into a 30 cm round without it springing back.

A bench lamination is the most aggressive fold in bread baking: the dough is stretched out to a rectangle as thin as you dare, then folded back on itself like a letter. Done once, at 72% hydration, with 10% whole wheat, it produces the most even crumb in this ledger — an open honeycomb with none of the large corner tunnels that come from folding inside a bowl.

Khorasan — sold as kamut — behaves unlike any other wheat in this ledger. Its gluten is strong but extremely extensible, so at 50% the dough stays slack and slippery for the first three folds and then tightens all at once in the last hour of bulk. Learning to wait through the slack stage is the entire skill.