The recipe of the day is ;
300g (100%) Whole Grain Wheat
330g (110%) Water
5g dry yeast
400g Whole Grain finely ground wheat flour
300g White "AP" wheat flour
60g Pure gluten powder
30g Olive Oil
This gives 70% whole grain loaves. (64% water bp.)The "plan" is that the gluten will counter the "compactness" one usually gets with such high levels of whole grain. I am experimenting with shortening and fats to counter the "spongyness" the gluten can give.
Have anyone else tried this, any thoughts?
Edited by glennbech, 10 August 2012 - 01:57 PM.