Since there's no way to send a private dm, let me use this medium.

I am a graduate of economics and also a baker. But currently I don't have a well earning job. I mostly do baking on contract or for events. Please I would like to ask if I could do a job for you. Thank for your consideration.

It's better experienced. Thanks 🙏

I'm positive with time you'll clutch it. Keep it up

I enjoy the unique taste when it's over brown baked. Awesome baking

Greetings cutie. That looks so appetizing. I like the golden crust color formation

60% is the optimal

You're welcome. Thanks for the follow🙏

That's almost a perfect bake. Butter can help make it pillowy. Water always 60% of quality of flour you use. You'll definitely have a soft and pillowy bake

That looks perfect and appetizing

Some other ingredients that I add to my recipe that also help make a softer texture are honey, potato flakes, milk, and butter.

I just think yeast plays a role in making a wheat bread soft. The ones I bake comes out soft and pillowy. I try letting the dough rest for about 20 minutes before kneading. From my experience, this gives the flour time to absorb the water and softens the grains of whole wheat.

What type of yeast did you introduce?

However, if you want to keep your bread 100% whole wheat, “vital wheat gluten” is your new best friend. This stuff is super-concentrated gluten flour, and it really helps to give low-gluten doughs better structure. I hope this helps.

One trick is to add some white all-purpose flour along with the whole wheat flour. Just a little white flour has enough gluten to give the dough better structure. White and whole wheat flour can be substituted one-to-one, so just play with the ratio of the two until you end up with a loaf you like

Yeast is not the reason why it end up like house bricks. The reason is because whole wheat flour has very little gluten as compared to white all-purpose flour. Gluten is important for giving the dough and final loaves structure. Without it, loaves tend to end up like house bricks.

Not an even crumb texture. Some corrections that will be helpful:
1. Mix properly but not over mix. Not too soft or too cold dough. Water should be 60% of your flour quantity
2. Mould correctly
3. Add more fat or improver
4. Check premix(improver, dough conditioner) level. Use the recommended level.

That's near perfect wb. Keep it up, hope the next baking will come out as one of the best of many to come.

The outcome still looks appetizing and unique with the pattern. Amazing you used the bread flour. How is the bread's crumb texture?

Keep it up 😁