October 2, 2019 - 6:27am
Sweet spot for Whole Grains %age vs. oven spring and bloom
Friends, does anyone have a general idea of how much whole grain, or whole grain / sprouted flours one can use and still get vigorous oven spring and holey loaves? I am curious and am trying to come up w a recipe using my favorite flours and whole grains, specifically: Bread flour, Rye, WG kamut, white kamut, and sprouted wheat.
Thanks in advance
hester
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I regularly bake with whole spelt at 50% of total flour weight and get nice bloom. It is getting more challenging at higher percentages.
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Thanks for the reply
hester
Check out user DanAyo. He has some really good oven spring with home-milled 100% whole-grain red wheat, which is usually hard to do. He does a long autolyse, and 90% hydration.
Rye is a good fermenter, but it is not a good gluten-y "riser", less "rise-y" than whole wheat.
Kamut is very durum-like, it's a genetic relative of durum; high protein, but the glutenin and gliadin is not balanced enough to make a good gluten network.
Here's my guess: Use an amount of bread flour equal to your total amount of rye and kamut, and fill in the rest with whole-grain wheat. Example: 10% rye, 15% Kamut, 25% bread flour, 50% whole wheat.
Also, whole white wheat seems to rise easier, that is it's less naturally dense, than whole red whest. But DanAyo uses 100% whole red wheat, so he apparently knows the tricks.