The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Wheat Montana: White Whole Wheat

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alpenrose's picture
alpenrose

Wheat Montana: White Whole Wheat

Have been trying to substitute "White Whole Wheat" into bread recipes. I have been using as little as 15% and as much as 50%. I am using Wheat Montana and I love their AP and WHWH, but am having difficulties with this item How much extra water? How much Vital Wheat Gluten, or should I use diastatic malt powder?  Not getting a fluff, or a good oven rise, crust is kind of dry on bottom (put pan on baking stone). How about just kicking up the amount of yeast used?  Any suggestions are much appreciated--always!

Postal Grunt's picture
Postal Grunt

I like Wheat Montana's Prairie Gold enough to always have a bag around or I'm about to make a trip to WalMart for some more. I commonly use 25% and have used up to 35%. It plays well with a little bit of Hodgson Mills Rye flour if you want to make a French Country Bread. As a rule, I've been using it with Dakota Maid bread flour and haven't found any need to use VWG in my loaves.

I've found that it is on the thirsty side as flours go so be prepared to up the hydration in your dough beyond the usual 67% to at least 70%. Using a soaker for the Prairie Gold at 100% hydration has worked for well me though you can go as low as 70% and still get good results. At a minimum, a 25-30 minute autolyse for your main dough is called for. I use a levain for my breads but if you use an ADY or IDY preferment such as a poolish or sponge, use the Prairie Gold at that time. As always, make sure your loaf is well proofed and the baking stone has been preheated, perhaps a little longer than you're used to.

You're welcome to visit my blog and read about my loaves to determine whether or not you want to use any of my recipes. Remember, if you don't have a starter, you can substitute a preferment at the same hydration and get good results. By no means am I a professional or accomplished baker but I'm confident that I consistently get good loaves of the oven. I'm not a professional blogger either so you may have to wade through some excessive wordage in my posts. Please leave a comment if you try one of my recipes and enjoy it.

http://chaosamongstthefloursandflowers.blogspot.com/

Jim

 

 

 

 

PMcCool's picture
PMcCool

with Wheat Montana's Prairie Gold flour (or their other flours, either).  They naturally have pretty high protein contents and form a strong gluten network as is.

Paul