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> For those unfamiliar with baking, the shared recipe is pretty much the standard crusty white bread recipe What if I wanted something more similar to wheat br
by Cyberdog 7y ago
> For those unfamiliar with baking, the shared recipe is pretty much the standard crusty white bread recipe
What if I wanted something more similar to wheat bread? Would it be as simple as using whole wheat flour instead of standard white flour?
- jillesvangurp 7y agoWhole wheat absorbs more water. So, I'd suggest adding 5-10% more of it for 100% whole wheat. It depends on the flour type. It's going to be less fluffy. Also consider mixing your flours. Start with 20-50% whole wheat.
- foldr 7y agoYes, but don't just substitute, as ratios may be a bit different.
- JensRex 7y agoI did this just the other day. I left out about 20% of the normal wheat flour, and added some whole wheat flour. You can't substitute it 1:1, so experiment a little until the dough feels right. I've made this recipe many times, but I go by another[1] method, which is less wall-of-texty, but basically the same. [1] https://en.wikipedia.org/wiki/No-knead_bread https://en.wikipedia.org/wiki/No-knead_bread
- saalweachter 7y agoA good rule of thumb is "only replace some of the standard all purpose / bread flour". Swapping a cup or two out for oat or whole wheat or rye or whatever is usually fine; replacing it all tends to be trickier.
- dnhz 7y agoWhole wheat flour you just raise hydration to 70%+. When kneading, it’ll be very sticky. But then after the first rise, it’ll become more cooperative