The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New Flour Sticky

ChrisYXU's picture

New Flour Sticky

Hello all.  I have been creeping around this website for several months and appreciate all the great information.  I had been baking bread occasionally for the past 3-4 years and this winter we decided we were done with store bought bread.  We have only been consuming home made since the new year and we are enjoying it very much.

Since we make 2-3 loaves a week to keep our family of 5 going we do use a bread machine to mix and kneed the dough, I give it the final kneed and rise outside the machine and bake in the oven.  The recipe we use is a honey whole wheat and it is an amazing loaf and works 100% of the time, until I decided to play with my flour.

Being silly I got thinking if I can bake bread for my family, why not go 100% local for my materials.  I live in London, ON and I have read about others using flour from the Arva flour mill and some of their challenges.  The bread turns out great using their flour, however, I find it a bit more sticky than previous and am challenged to get it out of the pan after baking even with it well greased (stuck to the sides).  I do run a knife along the edge and it pops out but with a lot more effort. 

Previously I was using Robin Hood Whole Wheat and Robin Hood Best for Bread.  I am now using Arva 100% whole wheat and Arva Unbleached White Hard Wheat.  I am guessing I need less water or more flour.  I am looking for suggestions as to how to modify the recipie to deal with this issue.


2 cups whole wheat

1 cups white

1 1/8 cup water

2 tbsp vegetable oil

3 tbsp honey

1 1/2 tsp active dry yeast

1/3 tsp salt

Thanks in advance.


Grenage's picture

I would certainly try one with a little more flour; do the flour weights vary by volume?  I'm rather novice, and I've always made bread by touch rather than recipe.  Is it still as sticky if you leave it to autolyze for a while before kneading?

Ruralidle's picture

It is an awful lot easier to get consistent results if you weigh your ingredients (preferably using the metric system) than if you use volumes.  You are probably suffering because the amount of water has remained roughly constant but the change of flour type has - more likely than not - changed the amount of flour you are using.  Once you have settled on a formula that uses weights it is far easier to flex it to adapt it - consistently - to different flours.