The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Here's an H-G flour SD Recipe, Monstergirl

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Susan's picture
Susan

Here's an H-G flour SD Recipe, Monstergirl

High-Gluten Spring Wheat flour is what I use for all my sourdoughs, Shannon, and using it tends to make a stretchier, chewier loaf, which is what I want.  H-G flour is a step higher in protein than bread flour.  Don't know if you are making sourdough, but if so, here's a simple recipe:


50g starter


210g water


300g High-Gluten Flour


6g salt


Mix the starter and water in a small plastic tub,* add flour and salt, mix until rough.  Cover and let sit 10 minutes.   Using a wooden spoon, fold the dough from bottom to top around the tub.  Cover and let rise until the dough has doubled in volume.  At this point, turn it out on your oil-sprayed counter and envelope-fold it.  Fold it two or three times, letting it relax between foldings.  Each time you fold, it will become easier to handle and will hold its shape better.  Now, shape the dough and leave it to rise either on the counter with parchment underneath or in a banneton (or linen-lined colander or bowl).  When you can poke your floured finger into the dough and the imprint stays, it's time to bake.  Pre-heat the oven to 500F, then turn it down to 460F after you load the bread.  There are several options for steaming bread.  My fav is covering the bread for the first 20 minutes with a stainless-steel bowl.  Total time in the oven will be about 30 minutes.  Let the bread brown as much as it can without burning.  Don't cut the loaf until it has cooled. 


*If you use a small tub (such as a 2-lb yogurt tub, which is what I often use), the dough will half-fill it, and when it doubles, the tub will be full!  Cool, eh?


Remember to have fun.


Susan from San Diego


The below loaf has 25g rye flour substituted for 25g of the HG flour:


Comments

SylviaH's picture
SylviaH

Always nice to get a new recipe included with some good hints...Thanks, Susan!


Sylvia

Monstergirl's picture
Monstergirl

Thanks so much Susan, that's the most information I've gotten on the HG flour, and I appreciate the recipe!  It came just in time, I began my first sourdough starter this weekend :) 


Hi from Santee!  --Shannon

Monstergirl's picture
Monstergirl

Can't wait till my starter is a bubblin' brood!

xaipete's picture
xaipete

Susan, do you consider King Arthur Bread flour to be a high gluten flour? I'm asking this because of Dan DiMuzio's comments on flour brands in his new book.


--Pamela

Susan's picture
Susan

KA Bread Flour is what I use when I'm on vacation or visiting family, and think it's every bit as good as the HG flour I generally use.


Looks like you're having lots of fun and success with your breads!  The Double Raisin Bread With Toasted Walnuts is on my to-do list.  Thank you.


Susan from San Diego


 

xaipete's picture
xaipete

Yes, I'm having fun. Just don't use KA bread for the 2x raisin w/walnuts :) .


--Pamela

judyinnm's picture
judyinnm

Which kind of SD starter do you use in this recipe - liquid or stiff?


 

Susan's picture
Susan

It's a 60% hydration firm starter.


Thanks for asking!