The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Perplexing problem with new wheat

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staff of life's picture
staff of life

Perplexing problem with new wheat

I bought a few bags of hard red spring wheat from a local farmer.  I used it to make my whole wheat levain (Hamelman's), which I've made dozens of times with Wheat Montana wheat.  It took a bit longer in the mixer to develop, and I had to lower the hydration.  I gave it a few folds on the bench, and every time I folded it, it seemed like it was developing good strength, but to look at it a few minutes later, it looked very flaccid and weak.  When I shaped it, it felt like it had a fair amount of elasticity, but within a few minutes, it was a blob in the bannetons.   Has anybody any idea what is going on with this dough?  I need to add that the levain was fairly overripe when I went to use it.  I'm not sure if that affected this dough at all.

SOL

charbono's picture
charbono

The overripe levain is probably the problem.  Too much acidity  weakens  gluten.

cb

Mini Oven's picture
Mini Oven

to see if it behaves the same way? 

Mini O

staff of life's picture
staff of life

I'm planning to remake this bread this week, hopefully with better results.  This last time had too many variables.

SOL