Testing my flour

Just a little Chainbaker inspired comparison bake.

 

Using homebakers flour with an unspecified amount of ascorbic acid and malt powder

All purpose flour from the supermarket

Whole wheat flour from the supermarket

 

Both white flours had a protein content of 11% and no mention of gluten strength

 

Baker's formula:

Flour 100

Water 60

Salt 1,2

Yeast 0,3

 

For the whole wheat I sifted the flour and made a soaker with the bran.

 

This is all no-knead, overnight fermentation and also overnight proofing.

Baked at 200 fan off.

And I have noticed with this experiment that my oven favors the lower heating element.

 

During folding and shaping there was a slight difference in handeling the two white flours. The homebakers flour held it's shape better and after rising it didn't flow as much sideways as the AP flour.

 

60% hydration was a very low hydration for the whole wheat flour. The dough was stiff and hard to shape. I basically just rolled it up to make a loaf and it stayed the same shape just a little puffier.

 

After baking all breads were successful. The homebakers flour made the fluffiest bread, all purpose flour was actually okay for what flour I used and the whole wheat was dense but had still risen a fair bit and had lots of flavor.

 

Fun experiment and I learned a lot about the flours available to me.

Done