100% Whole Wheat Sandwich Loaf – 3rd Attempt
I have a quest to improve the rise and softness of a 100% Whole-Wheat Sandwich Bread. This is the third time baking this and I have been tweaking the formula with each attempt. There has been a gradual improvement with each bake and this time I got a good rise, soft crumb, and wonderful flavour. Debra Wink has graciously given her advice and ideas given that it is her recipe in Hamelman’s 3rd Edition of Bread.
The key for this bake was to raise the protein per cent of my whole-wheat flour. I can only buy 10.8% protein wholemeal flour here and DW is currently using WWF that is 16-17%. She suggested I try Vital Wheat Gluten to raise the protein per cent. I searched TFL for ideas and found alfanso’s June 2017 comment describing how to use a Pearson’s Square to calculate the amount of VWG to add.
I followed the instructions and set up a spreadsheet. I know that the protein in my WWF is 10.8%, the VWG is 75%, and the desired 16% protein flour. The calculation arrived at a baker’s per cent of WWF 91.9% and VWG 8.1%.
I mixed the dry flour ingredients thoroughly before adding in. I immediately noticed very good gluten development while mixing. I was pleased that the dough behaved as DW described.