The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Stone Ground Flour 12.3% Protein- Ideas or recipes?

Earlybirdsf's picture
Earlybirdsf

Stone Ground Flour 12.3% Protein- Ideas or recipes?

I just discovered a local farmer, selling stone ground, hard red winter wheat, with 12.3% protein. I am looking for some good recipes, that I could use with this flour. I am not as accomplished as most of the amazing contributers to this site. Not yet, anyway.  I have already made a few loafs, using a 50/50 mix of stone ground flour, with AP, and used the "no knead" method, in last weeks NYTimes. It came out good, but I want better. I like both rounds, and loafs.


Thank you for the help.


Earl


San Francisco

LoganK's picture
LoganK

Hi Earl,


Do you have a sourdough starter?  Desem has become one of my latest favorites to make and eat, it's a 100% whole wheat, naturally leavened bread that comes out light and crisp, with an incredible texture and flavor.  It's really a winner for anyone who loves whole grain breads, and might convert a few.  The standby recipe for a lot of folks is from the Laurel's Kitchen Bread Book, and I know if you search for desem on here you'll find a few detailed accounts.  


My method is this: 150 g mature firm whole wheat starter, 400 g whole wheat flour, 310 g water, and 9 g salt.  Mix in my KA on med-low for 10-15 minutes or knead for close to 20, then ferment at a slightly cool room temperature (65-70 F) for about 4 hours.  I give the dough a stretch and fold after 20, 40, and 60 minutes to develop the gluten a bit better.  


After fermenting, shape (I like boules) and proof about another 1 and a half to 2 and a half hours until ready (fingerpoke springs back very slowly but the dough doesn't yet deflate) in a very humid and warm place.  The easiest thing to do is spray the inside of a plastic bag with a little water and tie up your proofing basket or bowl inside, then warm your oven to about 100 F and let it proof inside.  Then I spray the dough with a little water, slash, and bake covered in a preheated dutch oven or clay baker at 450 for 13 minutes, then uncover and bake at 400 until it's ready, typically 20-30 minutes more for me (Laurel says look for a deep golden or rosy brown and the standard hollow sound when thumped).  You can cut it when it's completely cool, but I like it best if you wait about 12 hours.


Good luck, I'm sure all that nice fresh flour will be put to good use.


Logan

Earlybirdsf's picture
Earlybirdsf

Logan, thank you for your information. I did buy Laurel's kitchen, and looked at that recipe. I would never have thought to make it, as it looks hard. But, if you think it is that good, I will try it. Ill let you know how it worked. Thank you again.


Earl

LoganK's picture
LoganK

The Desem is kind of a production the first few times.  I found, and I know others on here have done the same thing, that it works fine to convert an existing starter with several feedings of whole wheat rather than starting from scratch with 10 pounds of flour.  Even so, her basic whole wheat sandwich loaf is also a great way to use fresh flour, and a bit less intimidating. 


Logan