137: How to USE Wholemeal / Wholegrain /Wholewheat Flour - Bake with Jack

Summary by Krater

This video explains how to adjust recipes when substituting whole-meal flour for white flour in bread making, detailing how whole-meal flour affects gluten, elasticity, and hydration.

From the video

Answers: How do I use whole meal flour in bread recipes?

• whole-meal flour in bread making
• adjusting hydration for whole-meal flour
• soaking flour for bread dough
• gluten development in whole wheat flour

What it concludes

• Whole-meal flour dough has less elasticity, strength, and bounce than white dough, resulting in a denser final bread.
• Replacing all white flour with whole-meal flour drastically changes dough characteristics and may cause frustration.
• Gradually increasing the ratio of brown flour helps maintain desired bread qualities while adding whole-meal flavor.
• Brown flour absorbs more water than white flour, requiring an increase in water content as the brown flour ratio goes up.
• Allowing whole-meal flour dough to soak for 20 to 30 minutes before kneading helps it absorb moisture and improves manageability.