January 25, 2016 - 9:53am
Golden Buffalo Boule
This was first experiment with Golden Buffalo flour from Heartland Mills. My first time ever using a whole wheat flour.
I made the basic boule from Artisan Bread in Five Minutes a Day (François & Hertzberg) since I have made it a lot with good old all purpose King Arthur flour and I wanted a good comparison for the outcome.
It turned out pretty tasty!
I did (as I see has been mentioned here) use more water. I've read others using Golden Buffalo cut down the amount of flour, I may try that method next or try different ratios of Golden Buffalo to King Arthur.
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But, with WW it is what they look like on the inside that tells the tale. Hopefully yours were very open, soft and moist. I'm guessing they were from the outside alone!
Well done and happy baking
Bet they taste good as well. I like using bolted flour as well, you get most of the nutritional value without the sometimes bold flavoring of the bran. Once you start using whole or mostly whole wheat you'll find it hard to go back to a white loaf at least I have.
Enjoy.
That looks great. Would you be willing to share your ingredient percentages?
I'm new to this and have been baking in Australia these last months and experimenting with 70-80% water.
I've been looking at GB flour and wondering how I might need to adjust.