Recipe ideas?
I was gifted for Christmas a large box of different bags of bread flour by my SIL. Most are familiar types but one of them is a bag of: https://skaertoft.dk/shop/22-mel/76-oelandshvedemel---fintsigtet-1-kg/
I've worked with Øland wheat before in both its fully white and fully whole-grain form. This particular bag, however, is somewhere in between: the germ left in but the bran sifted out is what I am gathering from the Danish description on the label.
How would the smart folk here suggest I incorporate this into my breads? Any recipes or tips about how much water it might take or what proportion it might work in my breads in or whether I should treat it more like white or more like whole grain?
I tend to make breads that are 50%-75% whole grain (bran and germ both, unsifted) and 80%-100% hydration as a rule, and work with both SD and yeast.
It sounds like what is often called a high extraction flour - probably what would pass through a #50 sieve and maybe like a French T80, but stronger.
It should be good for most breadmaking uses on its own, but you could use it 50/50 with BF initially to play safe. Mix it up at 70% hydration and see how it feels; bassinage up to 75% if it feels like it will stand it.
Lance
70% hydration would be on the low end for me, but I think that's probably a good place to start. It definitely looks fine enough that the higher hydration I do with full whole grain would be too much and turn to goop pretty quickly.