Home-baked Wholemeal Breads of Different Flour Ratios
I hadn't stopped baking in the whole 2020, but there was nothing new as I was mostly baking the usual bread so that we won't run out of it, as going out for a morning walk then bringing back some dim sum for breakfast was no longer an option for the old folks at home.
After much trial and error, I have concluded that - at least for my own liking - that the best ratio for wholemeal flour to strong flour is 1:4 to still maintain the sponginess of a normal loaf of white bread. The maximum amount of wholemeal flour portion I would be happy to go for is 40% of the total amount of flour mix. Anything beyond that would just be too tough a loaf, and the proving time is immensely long.
20% wholemeal and 80% strong flour (1:4)
- Takes noticeably more effort in kneading and longer time to work up the gluten.
- Needs up to 3 hours for second proving to get a spongy texture (which is still dense compared to 1:4 ratio.
- I will have to mix the dough the night before and let it prove for about 2 hours before placing it in the fridge overnight, then shape it as early as possible the next morning (the sooner it gets back to room temperature, the shorter time it takes to rise) so that it gets enough proving time to rise to a reasonable height. My record time for the second proving is 5 hours.
Semi wholemeal bread with 25% wholemeal flour
7g ground rock salt (or table salt)
3 tablespoons sunflower oil
300ml water (more if dough is too dry)
Lightly oil the same mixing bowl and place the doughs in it. I usually leave it in the turned off oven to prove for about 1 to 2 hours, depending on the weather and humidity.
Close-up: denser texture but still acceptable softness