The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts

Gold n White AP flour

LauraJP's picture
LauraJP

Gold n White AP flour

Has anyone used the Gold N White AP flour from Natural Way Mills? I tried a batch with my reg sourdough formula (with increased hydration), and the dough overproofed during the overnight cold retard in the fridge at 40F. I"d love to work with organic flour, and could get this in bulk from my co-op if i can figure out how to make it work. But my loaves were very flat, overproofed and no rise. I enjoyed the tangier flavor, but my kids prefer milder tasted. I used around 80% hydration, 20% levain, 30% whole wheat, 70% Gold N White and 2 percent salt. 

 

My understanding is that it includes almost all of the germ and about 10%bran (so a 90% high extraction flour?) Any tips for making this flour work?

clazar123's picture
clazar123

My first thought is to decrease the levain percentage.

My second thought is to decrease the dough temp before it is put into the refrigerator. Do this by using colder liquid when mixing.

On second thought, I have a third thought!  :  )   Check your refrigerator temp. It may be either too warm consistently or swinging from a good,cool temp to too warm temp as the compressor cycles on and off.

LauraJP's picture
LauraJP

Is there a suggested temp for a proofing fridge? The thermometer read around 40F which was on the warmest setting. 

clazar123's picture
clazar123

40F sounds good. My question would be what range does it run? You need a temp.probe to see if it ranges above/below 40F as the compressor goes on and off.