Nice breads, Melissa! And nice experiment, thanks. I happened to be prepping two batches of 100% whole grain, home-milled (on the Mockmill) organic breads on the evening of reading your excellent post so I decided to add your lamination method (great video instruction on that) to one of the batches and not the other since I consider my methods for these loaves to be still a work-in-progress. What I found was that the laminated loaves were about 1/8" taller than the ones without lamination. So no huge change, but definitely welcome progress, so I’ll try more work with this lamination technique, maybe earlier in the process next time.
My methods are pretty much straight out of the C.Robertson Tartine books since that what I learned from. For this experiment, I did 5 stretch-and-fold sets on the un-laminated breads (the two loaves behind the 227 label in the photo below), and substituted the lamination for stretch-and-fold #4 on the loaves with the lamination (the two loaves behind the “228 Laminated”) label. The two loaves in front, that is, one from each batch, were baked at the same time, followed by the baking of the two loaves at the rear. Thanks again for your post.
All organic, 100% whole grain Mockmilled just prior to mixing with water and starter:
2.5% Utah salt
87.0% water at 76 degrees F
The grains were from Montana Flour & Grain.
All recent refreshes of the starter were also done with Mockmilled HRSW: half water, half flour.