March 9, 2010 - 1:38pm
Pointe-à-Callière- Flour Mixture
In this thread, Shiao-Ping posted her attempt in Hamelman's Pointe-à-Callière. She noted that because of her lack of high extraction flour, she used what Hamelman recommends- a mixture of 84% WW and 16% AP flour. In the photos, and also the photos from the book itself it looks like a white bread. or at least a bread with a high percentage of normal flour in it. What is the explanation? Alson in dmsnyder loavs it looks like a white loaf (but both are sensational I must say). I tried to make it myself with 84% WW but it turned up quite dark with an open crumb for WW but but not like in your posts. Can anyone explain this to me?
Thank you very much!
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Shao-Ping explains this herself later on in the comments following her main post, where she says:
"...for the 86% WW flour in the formula, half of that was Australia WHITE whole wheat flour. The breakdown of flours that I used follows:
Equivalent to 725 g substituted high-extraction-whole wheat flour in total"
I believe I have read elsewhere in her blog that the Australian hard white flour is really very white and light, but I could not find it now to link it for you here. This is, however, probably the reason the crumb is lighter than you would get with 100% hard red winter wheat flour. I've also baked it myself using home-milled hard white winter wheat, unsifted, and as you can see here it has a significantly darker color than either Shao-Ping's or dmsnyder's loaves.
Perhaps you saw that the very first picture in Shao-Ping's blog entry is from Hamelman's book. Note the nice light crumb color, and how similar both hers and the loaves by dmsnyder are to that picture. It would appear that they hit pretty close to the mark.
Happy Baking!
OldWoodenSpoon
I would try King Arthur White Whole Wheat. It is really nice flour. Very light in color and wonderful flavor.
Let us know how it works!
I can't get White WW flour in my area.. maybe on my trip to the USA next month I'll bring some. In the meantime I'll try it with 20-25% White Flour and see how it goes. Thanks again!