Anyone baked bread with more than 30% of graham flour? How high can I go up and still achieve a nice oven spring?
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:_):
OK!!! Would you have any suggestion in the hydration percentage so the bread doesn’t turn out too dense?
Thank you very much!
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.
But then I am afraid it might come out dense and no one would like to eat it...???!!!! :-)
Thank you for your advice!