The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Warthog Wheat for Sour Dough

DansBread's picture
DansBread

Warthog Wheat for Sour Dough

I have been trying a number of specialty wheats.  I just had some fantastic results with Yecoro Rojo.  I tried the same formula with Warthog and ended with a flat loaf. So what is going on with that wheat?

On Breadtopia it says 13.3% protein which should be plenty, That is where I order it from.  Janie's Mill lists it as 9.6% protein.  As soon as I mixed it for autolyse, I thought  - there no gluten in this wheat.  It felt like the soft wheat I have gotten accidently  when I ordered hard wheat but clearly did not receive "hard" wheat.  I have read that the protein content of this wheat can varying quite a bit based on the winter - wet vs dry, warmer vs colder, etc.  

I did persevere and the bread was OK just squat and dense - I let it rise in the Romertopf and baked it from a cold start.  

I have also heard how the favor is wonderful.  I was not really impressed although my kids thought it was quite good.  In contrast, the Yecoro Rojo I thought was some of the most delicious bread I have ever had.

Formula for both was: 90% water, 2.5% salt, 3% honey, 20% inoculation with 100% hydration whole white winter wheat.  I use the flour straight from my grinder.  

DansBread's picture
DansBread

Here is a pic of the Yecoro Rojo for comparison - same recipe