Wholewheat loaf tips

bakerjohn

Hi.

After repeating a successful bake of a plain flour sourdough bread, with 10% wholewheat, (thanks in no small part to the help and guidance of this community ), I would like to bake a 'stronger' loaf with, say, 50% or more wholewheat flour content.

What adjustments to a recipe should i make to avoid baking a brick, and to preserve the light crumb texture (and is this indeed possible with a loaf with a large % of wholewheat)?

Any thoughts or tips appreciated.

Category: 
up
210 users have voted.

Replies

mlucas 2011 March 8

My short answer is to add more water. Depending on the amount of ww flour, you should be increasing the hydration maybe 1-3% or more from your original recipe.

 

My other answer is to do some research (googling, or if you're feeling old-fashioned look through some bread books at the library) and try to find a recipe that matches what you want. Even if you don't follow it, other recipes will help you figure out how to modify yours.

I often restrict my recipe searches to this site and thefreshloaf.com, then almost all my 'hits' are good ones.

 

Here's one I found ofhand: 50% Whole Wheat Sourdough

 

Happy baking,
Mike

Post Reply

Already a member? Login