Heritage Wheat flours- Hydration?
I use Red fife Heritage wheat in my baking. I grow, mill, and sift our own wheat. what are peoples experiences with the differences between Heritage wheat's and conventional wheat's in bread baking. I have noticed that the Hydration is different... sometimes it seems like the flour hydrates quickly then for lack of a better word "releases" some of the hydration leaving a liquid layer on the outside of the dough... has anyone else had this experience?
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Does whole wheat flour need more hydration?
Hydration Changes When Using Whole Wheat FlourWhen using whole wheat flour it is necessary to use more water in your dough compared to using only white flour. This is because the germ and bran that are present in whole wheat flour can absorb more liquid than the endosperm.How much hydration do you need for whole wheat?
Most commercial bakers use at least a 90-percent baker's percentage of water\u2013that is, 14.4 ounces to a pound of whole wheat flour.Which flour has higher water absorption?
This also explains why whole wheat flour has a much higher water absorption capacity than "white" flour. Protein/gluten constitutes between 7% and 17% (dry matter basis) of the flour. It has the capacity to absorb approximately two times its weight in water. The more protein/gluten, the more water absorption.What is the moisture content of wheat flour?
Flour specifications usually limit the flour moisture to 14% or less. It is in the miller's interest to hold the moisture as close to 14% as possible. Secondly, flour with greater than 14% moisture is not stable at room temperature.How Flour Is Made At A Traditional Watermill
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