Trying a new flour: Whole white flour
In my current exploration of the magical - and often deceiving - world of flours, here is my last batch of FoollProofBaking's sourdough bread using 80% Whole white flour (Speerville organic - 80-85% extraction - 13,5% protein) and 20% Whole Wheat (Flourist)
The dough was a real treat to work with: very soft and smooth and strong too! Only 3 coil folds were needed during the bulk
I am very happy with the oven spring and in the end the crumb is not too bad; I was expecting it to be much denser...
And the taste is really REALLY nice!
80% hydration (I could have pushed it a bit higher)
20% inoculation / Starter 100% 90% bread flour/10% Rye flour
2h autolyze
5h bulk at 26C with 3 coil folds
Cold retard in the fridge at 3C for 13h
Bake at 250C for 20mn with lid (Dutch Oven) + 15mn at 230C without lid
If the Speerville flour is whole, how could it be 80-85% extraction?
This is the info I got from the Company:
Thank you for your email and interest in Speerville Flour Mill. Our Organic Whole White Flour has a 13.5% protein content. Yes this is sifted flour. About an 80-85% extraction. Yes it is an excellent flour for sourdough.
Beautiful loaf Gaëlle. I like the scoring, it looks original. The rise and crumb look fantastic especially for 100% whole grain. I’d love to give that whole white flour a try, I just cannot find a whole white anywhere in Toronto recently.
Benny
Thank you Benny :-)
Your artistic scoring made for a beautiful loaf. I love using high extraction flour to get the nutrition and flavor of whole wheat but with a decent rise and crumb. Very nicely done.
Richard
Thank you Richard, I think I'm totally under the spell of that type of flour as well! :-)