Flour choice for high hydration breads
Morning Folks,
I've been experimenting with a lot of 75-80% hydration sourdough recipes recently and trying to find a decent choice of flour (or blend of flours) which will be strong enough to hold it's shape, but also give an open crumb.
I'm based in the UK, and currently using Alinsons Very Strong White flour as my main-stay, which is a Canadian Wheat with a protein content of around 14%.
Many general farmhouse recipes I've used suggest cutting this with 10-20% "wholemeal" flour, however, they don't give much information on the type of wholemeal I should be using. Would you advise standard wholemeal? Or a wholemeal bread flour?
On a semi-related note, can using flour with too-high of a protein level be detrimental? Preventing the crumb from open as much as it might with other flours?
I appreciate your insight.
Robert
Hi Robert,
i use Mulino Marino flour supplied by bakery bits. It can easily handle 80% hydration. I buy it from https://www.bakerybits.co.uk/
good luck!
to choose from and when I originally thought that I have to have a 14% protein I have found that the Organic Strong Marriages is also a great flour to bake with although more like 12%..I find that it gives a lovely crumb and often mix it with other flours....
I also love many of the Shipton Mill flours and you get free shipping when ordering £ 30 at one go... and build up stock...I think for Organic flours they are also very good value...... They offer also a great variety of Organic Strong Canadian (white and WW), Durum, Seeded flour and the strong swiss flour aka Ruchmehl is also one of my favorites. I also love their spelt, which again it a flour you can add 20% and it makes a lovely extended dough combined with a bit of dark rye too. Happy Baking...Kat