Hi,
I have a great simple (flour, water, salt, yeast) recipe/technique for
white bread using 'bread' flour - it's a white, high gluten flour.
I've tried simply substituting wholemeal flour and I'm ending up with
a very dense loaf.
Because it also seemed quite dry I've been adding slightly more water
each time but this hasn't really helped. I've just read a post in this
group that suggests pure wholewheat flour doesn't rise as well because
the shards of bran cut through the gluten strands. The solution given
was to add a percentage of high-gluten flour. Before I go down this
road I wanted to see if there are any other general things I should be
doing when substituting wholewheat flour into a recipe.
Any help would be greatly appreciated!
Thanks!
Paul