The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Adjusting formula to use 30% all-purpose flour

chelseasf's picture
chelseasf

Adjusting formula to use 30% all-purpose flour

I am running out of flour and threw together 1,000 grams of what I had on hand - approximately 30% all-purpose, 20% type 110 high-extraction, 30% whole wheat bread flour and 20% white whole wheat. To deal with the all-purpose I was going to reduce the hydration from 80% to 75% - does that sound right? Thanks!

chelseasf's picture
chelseasf

Seems like it's somewhat of a high-extraction flour from the description. So maybe I don't need to adjust anything.

Farmer Ground Flour, Trumansburg, NY - All Purpose Flour, White, Organic 

A blend of hard red wheat and soft white winter wheat, with a protein content around 11%. Unlike conventional white flour, we retain the wheat germ, which is the nutritional heart of the wheat berry. The milling process is similar to our High Extraction Flour, but this flour is softer and lighter than our bread flour. With the large bran flakes removed, the tiny bran flakes (ash) create a finer texture and impart the creamy color to the flour. About half the bran content of whole-wheat flour.

DanAyo's picture
DanAyo

Chelsea, hold back 5% of the water. After the dough is well mixed add some or all of the held back water until it feels right to you.