Hello!
I switched to "Dakota Maid" North Dakota Mill whole wheat flour and suddenly my recipe doesn't work (3c flour+3 heaping tsp gluten, 1 1/4 c water, 2t salt, 1pkg yeast). In this last batch, I reduced the water to 1C, and added 1/4c + at least 2T of extra flour, and it was still too moist, resulting in a deflating, collapsing, flaccid dough.
Has anyone used this flour? How much did you have to alter your recipe?
How much SHOULD I be altering it??
I hope someone has some ideas....
sl
Perhaps using their recipe for bread might help:
sl
From what I've learned, you need to add some white flour to the whole wheat. Don't exactly remember why...something about gluten, I think. As for making just one loaf, halve the recipe.
Gluten is added to add protein to the flour which helps the dough build the structure needed. Check the back of the gluten box for instructions.
Mary
snippage...
As I said in my recipe, I add a heaping teaspoon per cup of flour. Probably about the equivelant of a level tablespoon. but if it helps build the structure...maybe this flour is substantially lower in gluten than the last type I used. If it didn't have the necessary structure, it'd deflate/collapse, right??
Hrm! that's not something I'd thought about as a possible problem, maybe I'll give it another shot and add more like a heaping TABLESPOON of gluten per cup. At this point I was actually thinking I would not try the flour again, but if I use it up trying to make bread that's fine, it's cheap and I've got plenty of gluten and yeast. :)
sl
In our bakery, we make 100% WW bread everyday. I wonder if you're letting the bread proof too long and therefore it collapses. By the way, when does it collapse, in the oven or as it's proofing? Generally, the less refined (i.e. sifted as to remove bran) the flour is, the smaller the window is between the time it's unproofed and overproofed.
Finally, I'd look at the protein content (if you have it). There really isn't any need to add gluten - unless the flour is all-purpose or pastry flour. In which case, I'd switch to bread flour.
Hope this helps, Chris
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