The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Adding Red Fife flour...

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jackie9999's picture
jackie9999

Adding Red Fife flour...

I saw some organic Red Fife flour in my local bulk barn ($3.75 /kg) which looked interesting so bought it. Now I'm not sure what to do with it. Would you substitute it 1:1 for bread flour or perhaps just a % of the whole?

Crider's picture
Crider

So you can use it any way you wish. I got some Red Turkey flour a while ago and, although it's bolted whole wheat, it stand on its own quite nicely.


 


I hope these heritage varieties like Red Fife and Turkey gain in popularity.

BabyBlue's picture
BabyBlue

I have some red fife on order from Speerville mills- probably the same supplier the Bulk Barn has.  I wouldn't substitute it 100% for bread flour, because it won't behave like bread flour.  You have to use it like you would flour that you are milling at home.  If you aren't milling your own flour, read up on a few threads that people have posted.  I would use it as a percentage of my total flour if you aren't used to baking with your own milled flour. 


Because the Red Fife is supposed to be less offensive to those who are gluten intolerant, I would suspect that the gluten content would be less than regular flour and certainly less than bread flour. 


Good luck, and let me know how it turns out!!

BabyBlue's picture
BabyBlue

I got my shipment of Red Fife!!  I milled it myself, only in the quantity I needed and used the autolyse method to soak my flour before using it.  It made the most delicious 100% whole wheat bread! It was very light tasting, and it rose nicely... I mean, as nice as a home milled flour rises... 


How did yours turn out?  What did you end up making with it?

jackie9999's picture
jackie9999

Thank you so much for reminding me!


I had put the flour in my bin and forgot it was there. I made two loaves of my usual yesterday so I had to run down the street to give one away :)


I've just started one with the red fife (50% bread flour, 50% red fyfe). Mine said it was 'organic' on the bin, I didn't mill it. I'm glad yours turned out good - I usually don't like whole wheat breads so I'm wondering what this will be like.


I will edit later how it turns out.

BabyBlue's picture
BabyBlue

I have to start trying sour doughs...  I have not been that brave.  I have entered the world of home milling instead!  I have been baking bread for about 6 or 7 years now, but I don't feel that I am very worthy to be a contributor to this site!  Everyone here seems to have so much more experience and knowledge, but I am grateful to have found the site so that I can learn.


I like the red fife alot.  It is very mild tasting compared to my other hard red wheat.  And mine is organic too.  Speerville Mills in Sussex NB are the only organic growers of Red Fife that I know about... but that is not to say there aren't others. 


Today I made a loaf with 1/2 cup red fife grains, 1/2 cup spelt grains, 1/2 cup kamut grains, milled fine.  That gave me 2 1/3 cups of flour.  I added 2 cups of organic unbleached flour (Speerville), 2 cups water, 2 Tbsp olive oil, 1 1/2 tsp salt and 2 tsp yeast (with a teaspoon of sugar to proof).  I made a round loaf, baked at 400 for about 35 minutes.  It is one of the most delicious breads I have ever made.  I love the taste, and the crispness of the crust. 


My biggest issues with the home milled wheats and grains are the stability of the loaves just before they go into the oven. I find that the bread goes slack and the whole thing comes out looking like a mottled mess, or a flatbread, with the weight and density of a brick.  However, by soaking my flour with the water (except for 1/4 cup that I keep for my yeast), and throwing my formed loaf straight into a very hot oven without allowing it to proof, I am having some success.


I was trying to upload a picture, but it seems I can't get the dimensions or the size of the image file correct...


 


Blue.


 


 

jackie9999's picture
jackie9999

Here is my loaf. It's quite good - I imagine it will go lovely with a bowl of chili..it tastes 'hearty'. I will definately make it again.


Please excuse the slashes..I was playing