The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Soft Wholemeal flour

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usank001's picture
usank001

Soft Wholemeal flour

Hi

I am planning on making the Waterford Soda bread from Dan lepard's The Handmade Loaf. The ingredients say 'Soft Wholemeal Flour' which I know means not the Strong Bread flour. I have Stoneground Wholemeal flour (Allinsons) and need to know if I can use this as is or should I sift out the bran before using it? I have made so many Soda Breads, using the standard recipes, that could have been used as door stops that I am really keen on getting this one right.

Someone please help.
Regards
Una

usank001
 
Posts: 1
Joined: Tue Aug 30, 2011 8:41 pm
ananda's picture
ananda

Hi Una,

Take a look here on the Allinson website:

http://www.admmilling.co.uk/products/flour-wholemeal.asp

It seems that the flour you have approximates to what we know in the commercial world as a "Baker's Flour".   The nearest equivalent phrase I can think of is the "All-Purpose", oft mentioned here on TFL by US bloggers in particular...except they are talking about white flour, and you quite clearly need wholemeal.   It should work well, althogh a weaker flour may give a more tender finished texture if you can find one to use in the future.   One of the traditional local flours would be ideal.   You could mix it with the Allinson's moving forward?

The best advice I can offer for soda bread is that your dough should be very soft, and your own work input should be minimal.   The acid in the dough could well soften the gluten, depending on which is used in the formula.   Dan's formula appears to use buttermilk, which will have both lactic and acetic bacteria available to break down dough strength to some extent at least.   Sodium Bicarbonate will also weaken the gluten to an extent too.

Good luck; hope you post on this when you've made it

Best wishes

Andy

usank001's picture
usank001

Thanks Andy...

Making this on Friday and will post when done.

 Una