The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Any advice appreciated

Anonymous baker's picture
Anonymous baker (not verified)

Any advice appreciated

What is the highest amount of non gluten flour one can add into a dough before the gluten structure is compromised?

Trying to recreate a recipe but don't wish for the dough to become more difficult to handle.

Also, when adding honey what is the normal percentage range? And what percentage water is honey?

Here is the basic recipe from which I'm going to build upon...

Bread Flour: 100%
Water: 65-70%
Salt: 2%

The levain percentage I'm not decided on yet but the final hydration will be 65-70%
The non gluten flour will be Almond flour.
There will be honey and walnuts. So a good percentage range on both as an idea.

Thank you.

gillpugh's picture
gillpugh

I put 20% of chestnut flour in my loaf. Rest was shipton mill number 4 which I believe is 12 % protein.  My water was 70% and levan 20%

i didn't see much change, but also did not taste much chestnutty flavour.  

Probably not experienced enough to answer your question as I didn't make another loaf with a higher percentage to compare, so I'll follow this thread, chestnut flour is quite expensive so I don't want to bake a tasty brick! 

Lechem's picture
Lechem (not verified)

Once bought it but I'm of the same opinion as yourself... unless the final loaf is really worth it the cost of the flour is too steep.

I can tell you that the loaf is by Gail's Bakery and it's the Honey, Almond and Walnut Sourdough. The almond flour definitely comes through.

It's a lovely loaf.

PalwithnoovenP's picture
PalwithnoovenP

25% rice flour. 75% standard supermarket bread flour for a sandwich that needs well-developed gluten to support the tall structure. I've tried it too but I cannot measure accurately, could be more, could be less but the loaf was still tall with a nice light, soft, bouncy texture. You could probable still go up as high as 30% still with no ill effects.

Lechem's picture
Lechem (not verified)

Danni has been giving me advice and since almond flour absorbs little water, if any at all, it's better to treat is as an add-in but add some extra water if the dough needs it.

The recipe is taking shape.