So I'm just learning to bake bread...
...and I plan to eventually go to baking all our bread. At the moment I'm using unbleached natural white flour (either Bob's Red Mill or King Arthur, whichever I can find at the moment), white whole wheat flour, and whole wheat graham flour (Bob again). I'm wanting to transition to completely using wheat, but it seems to me that sandwich bread recipes do better with a lower concentration of whole wheat wheat (50% or less). I do like my everyday sandwich breads to be a little softer, as does my BF.
So...
I'm experimenting, but does anyone have any tips for getting a higher concentration of wheat flour to all purpose bread flour while retaining a nice, soft crumb?
|