We bought a bag of King Arthur Golden Whole Wheat at the Food For Less because that's what was on the shelf there; I had been using KA Whole Wheat. I made Hamelman's Workday 100% Whole Wheat bread, the way I always do every other week (alternating with a rye loaf). The Golden Wheat Flour, recently rebranded by KA from White Whole Wheat is made from a different type of wheat. It's 100% extraction, has the same amount of fiber as the regular KA white wheat, and slightly less protein.
The result was a more open crumb and a distinctly tastier bread. Photos at:
https://photos.app.goo.gl/DYFhPH9cqRCH743UA
I'm not sure if the more open crumb came from the change of flour, or if I ran the mixer a notch faster than usual and created more gluten. In any case, it didn't look great when I finished the overnight retarded proof in the fridge, or even after I pulled the steam pan after 15 minutes of baking. But the oven spring turned out perhaps a little better than usual.
The formula and my notes on increasing the hydration to 85% are in here: https://docs.google.com/document/d/1F9_WtuDY5QgAXz8nKgQi6OLm_3lU6vc-8SCtTIXC9Qo/edit?usp=sharing
The Golden Whole Wheat is distinctly tastier and as nutritious as the regular KA Whole wheat - I'm switching.
White Whole Wheat is sold by Marriage's as "Golden" whole wheat.
I'm so close to bed time, I read your comment and wonder if I have to marry a miller's daughter for a bag of flour 😂
Jay
your loaves look excellent, LC.
I've baked with the old 'White Whole Wheat' (not yet with the rebranded flour) and noted its different characteristics, but I never had the rise and flavor bump you've achieved. I've been aching to try Sarah Owens' modestly whole wheaty (20%?) beet bread -- and you've inspired me. If I can, I'm gonna grab a bag of Golden and give it a go.
Rob
Louis - thanks for sharing the Bread Formulas doc - that has a lot of great information! Is that something that you put together, its very impressive and detailed. On what page are your notes on 85% hydration, page 37?
Thanks
Terry