September 30, 2021 - 8:31am
Choosing a Flour
Can someone give some detail on the play between having flour that is finely sifted and flour with a high protein content? I understand the basics of both, but I am wondering about the two in tandem. In other words, if I am a baking a 100 percent naturally leavened bread and am going for a 12ish hour bulk fermentation, am I best off with a finely sifted flour with high protein content, or is there a scenario in which less is more for either of those variables within my described style of fermentation?
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I gotta ask - what does sifting have to do with protein? Hmm, and that should answer the question? Enjoy!
Not sure I understand the question, but if you are talking about sifting to remove the larger portions of bran ( and not including them in the dough ) in general, that will make the loaf behave a little more like AP flour , meaning a little more open crumb. While AP and Bread flours are made with a very different process that milling and sifting using a stone mill, sifting out portions of whole wheat flour can move the loaf in that direction.
Any flour would work just fine, sifted and unsifted, higher protein or moderate protein, white or whole wheat, for as long as it is b r e a d flour, or at least all purpose flour.
For example, no knead bread made with any flour has 12-18hrs bulk fermentation and comes out just right, both beautiful and tasty. It could be yeasted or purely sourdough, it makes no difference.