Reinhart's BBA Whole-Wheat Bread

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CountryBoy on 17 Jan 2008 at 19:10

In Reinhart's BBA Whole-Wheat Bread on page 271, he lists:

  1. In the Soaker- 1 cup coarse whole-wheat flour
  2. In the Poolish -1 1/2 cups of high-protein whole-wheat flour
  3. In the Dough 2 cups of high-protein whole-wheat flour.

Now I have a full bag of King Arthur's Traditional White Whole Wheat flour that I will be using for this. 

However I am not sure what he means by "high-protein whole-wheat flour"? Can I use Bread Flour instead of that?

Or should I just use my King Arthur's Traditional White Whole Wheat flour throughout and just add a Tablespoon of gluten for each cup of flour to substitute for the high-protein whole-wheat flour he asks for?

 Thanks.

When I have made I used the same throughout, white whole wheat.  I grind my own and I guess I could grind some coarser, but I haven't tried that yet.
I don't have that book, but I have his new one on whole grain breads.  I would think he is talking about hard, red spring wheat which has a protein content on average of 13.5%, or durum wheat which has a protein content ranging from 12.5%-17%, according to his new book.  He says that when adding vital wheat gluten, if too much is added than it will produce a rubbery texture and add a bit of harsh flavor.  He only only uses it with sprouted breads in this book.  I don't use that myself, so I wouldn't be able to answer how much to use. 

Ramona, thanks.  In the past I have often run across the situation that

 "when adding vital wheat gluten, if too much is added than it will produce a rubbery texture and add a bit of harsh flavor"

but I never connected the two before. Most grateful for your comment.

The poolish is in the fridge tonight and tomorrow I bake, so, time will tell how I do with this.  Thanks.