April 27, 2015 - 1:31pm
whole wheat vs whole wheat bread flour
what is the difference in the sour dough bread I make
I have been using ww but now my supermarket also has ww bread flour
the ww has 15 gm protien the ww bread flour has 16 gm
how would that effect the raise and the crumb
Share
Generally, the more gluten, the chewier the bread.
working window to bulk raise the dough. Could go thru multiple rises before it softens up for a final shaping. More intricate shapes perhaps?
so there is less chance to over proof with the bread flour
I will try some next time I buy flour in a few weeks
is this over proofed
Looks like the Great state of Tennessee. During a long hot summer. Even the cedar trees are brown!
Higher protein doesn't mean more gluten, it might not mean anything at all, if fact if more bran is included, it would raise the protein count and ferment even faster. It might just be a sales gimmick. What did you find online? Got any brand names to look up?
This thread http://www.thefreshloaf.com/node/7075/bread-flour-vs-whole-wheat-bread-flour
seems to indicate that whole wheat bread flour is made from hard wheat as opposed to soft wheat.
Is the bread pictured made from 100% whole wheat flour and no white flour?
I doubled this and used whole wheat instead of ap
77g starter 26g rye 193g white 4-5g oil 4-5g salt 150g water and the starter was converted to whole wheat, the ww is 15gm protien per cup