April 19, 2015 - 11:55am
switching from ap flour to whole wheat ?
I have been baking a no kneed sourdough with 90% ap flour and 10% rye
I want to switch this to ww and rye
what do I need to do ?
do I need to make a ww starter , or rye starter ?
do I use the same weights as with the ap ?
do I proof and bake for the same time ?
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I would recommend increasing the hydration by 1 or 2% to allow for the extra need by the bran of the whole wheat. I would also recommend a slightly longer autolyse or bulk rise to let the whole wheat absorb the moisture. Perhaps you might consider substituting only half of the AP flour with whole wheat, for your first trial to see how that goes. If your recipe calls for milk, scald it first (190°F cooled to 85°F).
Lots of luck to you and enjoy.
Ford
no milk just flour water starter and salt and olive oil
my first proof is 17 /12 hours after a 10 minute autolyse
my doctor put me on a very low fat very high whole grain diet (spectrum, Dr Dean Ornish ) so I want as much whole grain as possible in my bread
I would up the autolyse to at least 2 hours, no salt, no levian And up the hydration to at least 90%. I would make it 95% but I like wet dough and do slap and folds and or stretch and folds on 45 minute intervals. I never have good luck with a No Knead whole wheat bread and some gluten development is better in the beginning, 3 hours after the salt and levain are added.
Happy Baking
here is Larry( my starter's name is Larry ) with 80 whole wheat 20 rye
don't know if I over proofed it but I flipped it out of the dutch oven to finish baking on the rack after it cooked half way and it seemed to deflate a little , waiting for it to cool and taste it
no pictures came through
this is what is left of the loaf this morning , a nibble here a nibble there
I like the taste and the crumb the bottom crust is a little hard
took a picture of it fresh cut last nite but forgot to put the mermery crd in the camera
I mean I like the taste of the crumb but the bottom crust is to hard