King Arthur Golden Whole Wheat

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louiscohen on 2 Apr 2025 at 15:32

We bought a bag of King Arthur Golden Whole Wheat at the Food For Less because that's what was on the shelf there; I had been using KA Whole Wheat.  I made Hamelman's Workday 100% Whole Wheat bread, the way I always do every other week (alternating with a rye loaf).   The Golden Wheat Flour, recently rebranded by KA from White Whole Wheat is made from a different type of wheat.  It's 100% extraction, has the same amount of fiber as the regular KA white wheat, and slightly less protein.

The result was a more open crumb and a distinctly tastier bread.  Photos at:

https://photos.app.goo.gl/DYFhPH9cqRCH743UA  

I'm not sure if the more open crumb came from the change of flour, or if I ran the mixer a notch faster than usual and created more gluten. In any case, it didn't look great when I finished the overnight retarded proof in the fridge, or even after I pulled the steam pan after 15 minutes of baking.  But the oven spring turned out perhaps a little better than usual.

The formula and my notes on increasing the hydration to 85% are in here: https://docs.google.com/document/d/1F9_WtuDY5QgAXz8nKgQi6OLm_3lU6vc-8SCtTIXC9Qo/edit?usp=sharing

 

The Golden Whole Wheat is distinctly tastier and as nutritious as the regular KA Whole wheat - I'm switching.

your loaves look excellent, LC.

I've baked with the old 'White Whole Wheat' (not yet with the rebranded flour) and noted its different characteristics, but I never had the rise and flavor bump you've achieved. I've been aching to try Sarah Owens' modestly whole wheaty (20%?) beet bread -- and you've inspired me. If I can, I'm gonna grab a bag of Golden and give it a go.

Rob

Louis - thanks for sharing the Bread Formulas doc - that has a lot of great information!  Is that something that you put together, its very impressive and detailed.  On what page are  your notes on 85% hydration, page 37?

 

Thanks

Terry  

Thanks for your kind comment.  The document is stuff that I found mainly in "Bread" and "The Rye Baker" but also some bread baking websites.  I tried to credit the sources.  

On pg 74, the 2nd page on Hamelman's Workday 100% Whole Wheat:

Variations and Schedule:

  • 80g chopped walnuts + 40g dried cranberries, soaked in hot water to double weight
    • Use the cranberry soaking water in the dough for holiday flavor
  • 85% hydration: use full 617g water in final dough plus 40g water for bassinage.  
    • Add-in’s at 85% hydration will result in flatter but delicious loaves; the folds below will mostly mitigate the weight of the garnishes
    • Add bowl/coil/lamination folds at 30 - 60 - 90 minute intervals

 after mixing final dough

  • Use the lamination fold to add nuts etc.  
  • Day 1 AM - Feed starter 7 am
  • Day 1 PM - Mix the levain (3 pm for long slow fermentation - 15 hr)
  • Day 2 AM - Mix final dough and bulk ferment - 7 am
  • Day 2 PM - Divide, shape; retarded fermentation 7 pm
  • Day 3 AM - Bake - 7 am

 

BTW there are a couple of other 100% whole wheat formulas but Hamelman's was the first one that worked well of me.   With 120g of walnuts even at 80% hydration, it may be helpful to do the extra folds.