The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mixing different flours

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Upper Crust's picture
Upper Crust

Mixing different flours

hi everyone. Newby here.


I've only started trying to bake my own bread recently. Up to now i've made about 5 or 6 loaves, they've all been made with just strong white flour. I've bought some strong wholemeal/grain flour, and I'm wondering if i can combine strong white and wholemeal flour in the same loaf, and would it taste ok?


thanks everyone

rockfish42's picture
rockfish42

Yes, and yes. In general wholemeal flours absorb more water than white so you might have to adjust with more. I'd recommend soaking any wholemeal additions with a portion of your water for at least a couple hours or overnight, that should soften the bran and give you an easier knead.

Upper Crust's picture
Upper Crust

ok, thanks rockfish.


I've given that a try. It's sitting in the proving basket at the moment. I let you know how it goes.

Upper Crust's picture
Upper Crust

it went well. Definitely my best effort yet.


my Improvised cloche worked too, which was a bonus.



rockfish42's picture
rockfish42

That's gorgeous, how much whole wheat did you add?

Upper Crust's picture
Upper Crust

only a little bit to be honest, I wasn't sure if I'd like it. Wish i'd added more now.


it was about 450g white, and 50g ww, 100g starter dough. so not very much at all. I'll add more next time.

rockfish42's picture
rockfish42

10% is really nice, you could also try whole rye flour or 5% of each.

Daisy_A's picture
Daisy_A

Hi Upper Crust,


Boule looks great! Welcome from another U.K. baker. I see you're using Shipton Mill. How do you find it - that is next on my list to try!


Wheat with white can taste good, but you must know that now from your own bake! I have just been trying a formula to share with family, who mostly eat white bread or white with a bit of wheat. I've used 100g of whole wheat to 364g of white flour (exclusive of flours in starters) in an overall dough weight of about 900g (depending on hydration). It yielded a nice, mellow flavour. 80g of total 128g starter was rye, but that it just my preference. I like to add rye to most breads. However it is a stronger taste and the loaf could be made easily with an all wheat starter.


Wishing you more happy baking. Kind regards,  Daisy_A


 

Upper Crust's picture
Upper Crust

thanks for all the tips everyone. I will give them a try.


Hi Daisy - Yes, a UK baker. The flour is Doves Farm Organic (similar packaging to Shipton Mill). first time using it for me, It seemed to work well, the bread was really light and fluffy inside.

Daisy_A's picture
Daisy_A

Hi Upper Crust,


Yes looking again I can see the Doves Farm label!  I've used Dove's Farm too, also Marriages. The inside of the boule does look good. Glad it came out well. Kind regards, Daisy_A