today i mixed whole wheat flour with water and yeast, i kneaded it as Bertinet video, and it became elastic, now i am reading that i will not be happy with WW flour alone making load of rustic bread, as it won’t rise, any suggestion? shall i add white flour when i came back home? to assist it?

WW flour needs more hydration than bread flour. When I use WW, I always mix only 1/4-1/3 or max. 1/2 WW from the total amount of flour. You are right, add bread or cake flower to the mixture and fix all other ingredients accordingly. I would suggest, be nice to yourself and start with a 1/4 WW + 3/4 white flour.
Do you know the “baker’s percentage” method? Search it on google. It’s the basis for all bread doughs. You’ll be able to “invent” your own bread recipe.

I use rice gluten flour sometimes as a sub for white flour.

Sorry, I am not experienced with rice flour at all. Never heard about adding rice flour to bread dough.

Rice gluten is like glue as wheat gluten is without the health issues some people have, so I add it to whole wheat.

Why don’t you take this to the proper place on this forum. There is on the home page an area for “Home made goodies” this should be the place for bread making.
I for one came to learn about cheese making. How about you move?
http://www.rickandlynne.com/rick/go/forums/ will show you where it should be placed.

Alex - 03 May 2010 03:04 PM

Sorry, I am not experienced with rice flour at all. Never heard about adding rice flour to bread dough.

That’s nice to know. Do you use rice gluten or rice flour? And how? Would you please clarify?

Rice gluten, sold in asian section in supper markets or if u have a china town then from their. Depending what kind of flour and the atmosphere u live in. I would start with 1/4 gluten and see how that works out and add or remove as u see fit. I like using it in pancakes, I rarely use wheat, I use Kamute flour, anybody with wheat allergies can use this or Spelt.

i made Whole Wheat bread 100%, it turned like a heaven, the taste is nutty earthy sourdough .... very nice

Alex - 02 May 2010 10:37 AM

WW flour needs more hydration than bread flour. When I use WW, I always mix only 1/4-1/3 or max. 1/2 WW from the total amount of flour. You are right, add bread or cake flower to the mixture and fix all other ingredients accordingly. I would suggest, be nice to yourself and start with a 1/4 WW + 3/4 white flour.
Do you know the “baker’s percentage” method? Search it on google. It’s the basis for all bread doughs. You’ll be able to “invent” your own bread recipe.

yes i read a bout “baker’s percentage” , i made it with 65% hydration so it can relax the whole wheat bran, and frement it 24 hours in room temp with very little commercial yeast and some of my home grown wild yeast..

Nabil - 05 May 2010 07:33 AM

i made Whole Wheat bread 100%, it turned like a heaven, the taste is nutty earthy sourdough .... very nice

100% ww flour? Unbelievable! It looks awesome! Congrats!

the rise “loft” was not hight, but the slow fermentation and good kneading makes it very nice

I agree slow fermentation works best, the wheat is better metabolized.