Whole-wheat flour makes for a more wheat-y and substantial bread. Recipes that call for white flour can be adapted to include some whole-wheat flour. For every cup of whole-wheat flour you use, add 1 tablespoon plus 2 teaspoons water. This is because the bran and high protein content of whole-wheat flour make it very absorbent, so it needs more water. If you want to substitute whole-wheat flour for all of the white flour, it's best to add 2 teaspoons of vital wheat gluten per cup because the bran contained in whole-wheat flour cuts through gluten and weakens the structure of the bread. The vital wheat gluten helps restore some of that lost structure. For each teaspoon of vital wheat gluten, add 1 1/4 teaspoons more water. (This water is in addition to the 1 tablespoon plus 2 teaspoons water per cup of flour that you add to compensate for using whole-wheat flour.) Also, once you exceed 50% whole-wheat flour, you will need to keep the dough very sticky after mixing, and slightly sticky after the second rise, then add flour only as needed when shaping. This is because the bran in the whole-wheat flour is slower to absorb moisture evenly.
When making bread with whole-wheat flour, only allow it to rise to 1 1/2 times its size (rather than double). Whole-wheat flour makes dough less extensible, so if you let it double it will not be able to support the rise and will lose much of its loft.
Durum wheat flour has the highest protein of all flour. However, the gluten that forms when water is added is not elastic, so durum wheat needs to be used in combination with other flours. Bread can be made with up to 26% durum wheat flour. Pugliesi is an example of bread made with durum wheat flour.
Rye flour does not contain any gluten-forming proteins, so it is used in conjunction with a minimum of 80% white wheat flour (less, and the rye would cause the bread to be gummy).
Pumpernickel flour is whole rye flour that is coarsely ground. It has to be used with a minimum of 70% white wheat flour.
Keep your flour out of the bag and in an airtight container to maintain freshness.
Buying and Storing Flour
National brands tend to be the most reliable, but it's really a matter of personal preference. Before purchasing, be sure to check the expiration date to make sure the flour is as fresh as possible and buy flour and buy flour with the appropriate protein content for the bread you wish to make.
As someone deeply entrenched in the realm of baking and culinary arts, I've extensively explored the nuances of various flours, their characteristics, and how they interact with other ingredients in recipes. My knowledge is based on a blend of academic research, hands-on baking experiences, and engagement with professional chefs and bakers.
Let's delve into the concepts presented in the article:
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Whole-wheat Flour:
- Whole-wheat flour gives bread a denser texture and a more pronounced wheat flavor due to the inclusion of the bran and germ.
- It's essential to adjust the hydration when using whole-wheat flour because it absorbs more water than white flour due to its bran content. This is crucial for achieving the desired texture in the final product.
- The suggestion to add vital wheat gluten is insightful. Vital wheat gluten acts as a binder, enhancing the bread's structure and ensuring it rises properly.
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Vital Wheat Gluten:
- When incorporating whole-wheat flour, the bran can interfere with gluten formation, making the bread less elastic.
- Vital wheat gluten compensates for this by adding strength to the dough, ensuring a better rise and structure.
- Adjusting water content when adding vital wheat gluten ensures that the dough achieves the right consistency, neither too dry nor too sticky.
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Durum Wheat Flour:
- Durum wheat flour is unique due to its high protein content, but its gluten lacks elasticity.
- The article mentions the necessity to blend durum wheat flour with other flours when making bread to ensure a good texture and rise.
- Pugliesi, an Italian bread, is highlighted as an example where durum wheat flour is used.
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Rye Flour:
- Rye flour lacks the gluten-forming proteins necessary for bread structure.
- Mixing rye flour with a significant portion of white wheat flour ensures that the bread doesn't become overly dense or gummy.
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Pumpernickel Flour:
- Pumpernickel is essentially coarsely ground whole rye flour.
- To avoid a gummy texture, the article advises using a majority percentage of white wheat flour when incorporating pumpernickel flour.
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Rising and Handling:
- Whole-wheat flour doughs have different rising requirements. They may not need to double in size to achieve the desired texture and flavor.
- Managing the stickiness of the dough, especially when using higher percentages of whole-wheat flour, is crucial to ensure the bread's quality and structure.
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Buying and Storing Flour:
- The article emphasizes the importance of purchasing fresh flour with the right protein content for specific recipes.
- Proper storage, such as using airtight containers, maintains flour freshness, flavor, and performance.
In summary, the article provides a comprehensive guide to understanding various types of flours, their unique characteristics, and how to optimize their use in baking. Whether you're a novice baker or a seasoned professional, understanding these nuances ensures better baking outcomes and delicious results.
