Seeking help with creating customized sandwich bread loaf...
i'm interested in making my own sandwich bread recipe but since i'm relatively new to baking, i was hoping to get some help to avoid lots of trials and errors. my goal is to make a sandwich bread that is about 1/3 white whole wheat flour, 1/3 bread flour, and 1/3 oat flour. i have reinhart's "whole grain" book and thought i'd maybe try starting with the "transitional wheat" bread recipe on p.99.
but then i started thinking that maybe that wouldn't work so well because, as i understand it, oat flour doesn't have the same gluten forming ability that wheat flour has. maybe i'm wrong there.
in any case, if someone can suggest how to modify reinhart's recipe -- or can suggest a new one with which to start -- i'd really appreciate it.
here's reinhart's version:
soaker: 8 oz whole wheat flour, 1/2 tsp salt, 7 oz milk.
biga: 8 oz unbleached bread flour, 1/4 tsp yeast, 5 oz water.
final dough: soaker, biga, 1 oz whole wheat flour, 5/8 tsp salt, 2.25 tsp yeast, 3 tbsp sugar, 1 tbsp butter.
my initial plan, a mentioned, was to substitute 3 oz of oat flour in each of the soaker and the biga.