October 19, 2014 - 7:57am
Stoneground flour
Hi guys...
A question regarding stoneground flours. Should I expect that the dough will require a longer bulk fermentation? Reason for the question, a recipe I use that normally produces a very good loaf time and time again, I tried with stoneground flour instead. Didnt get the same volume at all... The flour is a malthouse/granary flour.
Cheers
Matt
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Stoneground flour can be soaked in water to good effect for your breads. I've used a brief soaking with all the main dough water and four hour soakings with water proportional to its percentage in the recipe. They've worked for me in both sourdough and yeasted loaves. Longer soakings can be done but should have about 0.1% of the total salt, just a pinch for a single loaf, added to the soak to slow down enzyme activity. Obviously, YMMV but it won't hurt you to try any of these ideas in your next loaf .