The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Organic Graham Flour

Adam4SD's picture
Adam4SD

Organic Graham Flour

Anyone baked bread with more than 30% of graham flour? How high can I go up and still achieve a nice oven spring?

dabrownman's picture
dabrownman

so the answer is 100%  txfarmer did a series on making the fluffiest most shredable 100% WW loaves and she did some amazing 100% WW baggies that are more open than my white ones and look like Don Baggs made them:_):

Adam4SD's picture
Adam4SD

OK!!! Would you have any suggestion in the hydration percentage so the bread doesn’t turn out too dense?

Thank you very much!

dabrownman's picture
dabrownman

80 and 90 % hydration depending on your skill level.  Some Graham flours are whole grain and they will take more water..  If you mill your own and it is fresh it will take more water too.  

Adam4SD's picture
Adam4SD

But then I am afraid it might come out dense and no one would like to eat it...???!!!!  :-)

Thank you for your advice!

Young Hee