Is there a rule of thumb for when you substitute white flour for whole wheat flour on reducing the hydration? As I understand, wheat flour takes more liquid than white flour.
I would lie to try the recipe below but would prefer to use King Author Bread or All purpose flour.
Should I reduce the hydration?
400 ml of warm milk.
15 grams of sugar.
10 grams of dry yeast.
480 grams of wheat flour.
8 grams of salt.
20 grams of olive oil.
200 grams of mozzarella or cheddar cheese
Egg yolk + vegetable oil.
RR--white flour is wheat flour--just sifted. Tell us what you're baking and we'll have a better sense.
Rob
Rob, this is what I'm thinking of baking.
https://youtu.be/RzYplkLw68A
After watching the video, I see the bread is very different from what I had imagined. Forget everything I wrote earlier! The flour in the video looks like a white, not a whole wheat, flour, just as Rob wrote. So just proceed as in the video, using a white, all-purpose flour.
weizenmehl is regular white flour. What we call whole wheat flour is called volkornmehl in German. And the video shows white flour, not whole wheat. So just try the recipe as is. Euro flours tend to be made with softer wheat, so, though this this is an 83+% hydration recipe, I'd probably try it with All Purpose and see how it goes.
Rob
Yes, you should expect to use less liquid, but especially with a complicated recipe like this enriched one, you should feel your way along by withholding liquid until it's clear it is needed. Then you can mix or massage it in. You could start out with 300g or 320g of milk and if the ingredients just won't get moistened, start adding more little by little. The recipe as written with the whole wheat flour would seem pretty wet, I think, so you don't need to try to end up with a dry dough. Just work up to it gradually.
TomP
Not really. Try the formula and see what happens - adjust after it's made. Enjoy!
And slowly add it in till the dough feels right.
Thanks for all the suggestions and advice. After going back through the video and the recipe rechecking the wording, It dawned on me that no where did it say whole wheat flour. It just says wheat flour.
It was Robs posts "weizenmehl is regular white flour" that got me thinking about the flour and prompting me to do the checking.
I am going to go ahead with the bake following the recipe as written using KA all propose unbleached flour.