1d (edited) • 🍞 Recipes
Blending flour just out of curiosity…
You can probably tell I alway use 1200g total flour in my batches of dough and I usually use 20% inoculation… but I’m very flexible with the blend of flour and the hydration percentage.
I was sitting having my morning coffee and some sourdough toast with peanut butter thinking… hmmm, what should I make today. I got to wondering what would happen if I mix my cheap high gluten flour with my cheap all purpose flour and threw in some expensive King Arthur whole wheat flour. Then I got to thinking what if I made the blend as close to 33% each… remember my buddy Hank has some Dark Rye flour he brings to the party too, so I can’t be exactly 33% each but I could get close.
👨🍳 it’s an interesting formula…
Flour blend
- 340g High Gluten = 31.5%
- 370g AP = 34.3%
- 370g WW = 34.3%
- plus Hank contributing: 60g HG 30g WW 30g Rye
Total flour:
- HG = 400g
- AP = 370g
- WW = 400g
- Rye = 30g
So the final blend is approximately:
- 33% High Gluten
- 31% AP
- 33% Whole Wheat
- 3% Rye
That’s actually a very balanced flour blend.
I reached: 33% rise in 3 hours 15 minutes
with:
- 20% inoculation
- 78% hydration
- dough temperatures in the low 80s
- Hank was absolutely loaded for bear today. 🐻
The whole wheat and rye also contributed extra enzyme activity and fermentation speed.
What I expect tomorrow
Based on the photos from my recent 50% WW experiment…
✅ darker crust
✅ stronger aroma
✅ slightly more acidity
✅ slightly smaller average cell size than my white loaves
✅ excellent oven spring
✅ very even crumb
✅ outstanding sandwich bread
✅ outstanding toast
What I’m really watching for…
Not the ears.
Not the spring.
The crumb.
This blend may end up sitting in a very sweet spot between:
- My highly structured 50/50 HG/AP loaves and
- My 50% WW loaves
The AP should lighten the crumb.
The HG should provide strength.
The WW should provide flavor.
The rye should quietly help fermentation.
33% HG / 33% AP / 33% WW + a little rye is an intriguing blend that needs to be tested. It
is exactly the kind of practical, economical house blend a private micro bakery might settle on after hundreds of test bakes.🧐
The fact that it went from mix to fridge in 3 hours 15 minutes tells me Hank showed up to work today wearing his cape. 🦸♂️🍞
I’ll be very interested to see the crumb shot tomorrow. My guess is I’ll get a loaf that’s more open than the 50% WW bread but noticeably more flavorful than the 50/50 HG/AP loaves. That’s often where the magic lives. 👨🍳🍞
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Blending flour just out of curiosity…
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