– I was really curious at trying to make bread w/ FG flour I actually took inspiration from u/steakandtates when I saw their post and was curious as to what if I added gluten to make it stronger? Which was something they mentioned it lacked in the comments: [https://www.reddit.com/r/Volumeeating/comments/yfuf8q/artisan_750_calorie_bread_loaf/](https://www.reddit.com/r/Volumeeating/comments/yfuf8q/artisan_750_calorie_bread_loaf/)
– FG dough was easier to shape even though it had a 90% Hydration, the KA 80% was quite floppy, if I made a mistake it probably would tear.
– When stretching the dough FG almost tore but not that much. Months ago I tried FG for pizza dough… and it was tearing all over the place, absolutely no gluten structure. I was pleasantly surprised when it rose this time around.
– When proofing the FG rose and even doubled, I was surprised since it didn’t do this at all months ago when I made pizza dough with it, but maybe my skills were lacking? Or maybe the diastatic malt had something to do with it?
– With the cold fermentation KA rose very nicely, but the FG stayed about the same, which I couldn’t quite understand why when it had risen perfectly at room temp, interesting.
– I gave this to my family to try, my mother and cousin liked the FG more. While my brother and I preferred the KA one though barely a difference taste wise.
– The difference came in the form of texture, the FG was a bit more dense and had a bit of a “wetter” feeling although I am pretty sure that is just the density making it feel that way.
– FG was easier to tear and when poked it barley bounced back, if enough pressure is applied it will leave a dent. Keep in mind this is with (10% Gluten… I am interested in even going up to 15% or even 20% to see if there can be a good enough gluten structure, I will also have to play with the water ratios…)
Yo3xX
Waouh, thanks for sharing!
Electrical-Dream5478
Whon do you calculate 80% hidration?
mako110825
What did you get for total calories of each, if you don’t mind me asking?
DoingThisRightNow
I have to try your recipe. Had the same experience with yeast dough with FG when it first became available.
I’m now making pizza dough regularly for one personal pizza with 85g FG flour and 30g AP, maybe inshould try vital wheat, have that as well, 2g instant yeast, salt, oregano and water. I don’t knownthe amount of water it’s somewhere between 90 and 100g, so similar to your 90% hydration. I add water by the tsp until the kitchenaid is able to form a nice dough.
I use the preheating of pizza stone in the oven as ‘warm rises for about 45 and it does double as well in size.
Again, I definitely need to try the bread, because if bread works, then I can male rolls too and I really miss rolls..
One question that just came to mind: is the outside crunchy?
FireWoodRental
Now this is what I like this sub for
fridaystrong23
Mmm
Juju-_-646
Is there a way to substitute the fiber gourmet flour with oat fiber and flour? I really want to try it (do u think it would work out tho? I don’t have much bread baking experience)
8 Comments
Recipe
80% Hydration
200g bread flour
3g instant yeast
1 teaspoon salt
160ml water
​
90% Hydration (+10% hydration because of the fiber the flour eats through the water)
180g Fiber Gourmet flour
20g Vital Wheat Gluten (10% of the flour weight, FG Flour is weak in gluten)
3g instant yeast
1 teaspoon salt
3~4g (1.5~2%) diastatic malt power (malted barley flour**, King Arthur Bread Flour already includes this)
180ml water
​
I followed this recipe here with adjustments: [https://sallysbakingaddiction.com/homemade-artisan-bread/](https://sallysbakingaddiction.com/homemade-artisan-bread/)
I also used a baking steel
​
Additional notes:
– I was really curious at trying to make bread w/ FG flour I actually took inspiration from u/steakandtates when I saw their post and was curious as to what if I added gluten to make it stronger? Which was something they mentioned it lacked in the comments: [https://www.reddit.com/r/Volumeeating/comments/yfuf8q/artisan_750_calorie_bread_loaf/](https://www.reddit.com/r/Volumeeating/comments/yfuf8q/artisan_750_calorie_bread_loaf/)
– FG dough was easier to shape even though it had a 90% Hydration, the KA 80% was quite floppy, if I made a mistake it probably would tear.
– When stretching the dough FG almost tore but not that much. Months ago I tried FG for pizza dough… and it was tearing all over the place, absolutely no gluten structure. I was pleasantly surprised when it rose this time around.
– When proofing the FG rose and even doubled, I was surprised since it didn’t do this at all months ago when I made pizza dough with it, but maybe my skills were lacking? Or maybe the diastatic malt had something to do with it?
– With the cold fermentation KA rose very nicely, but the FG stayed about the same, which I couldn’t quite understand why when it had risen perfectly at room temp, interesting.
– I gave this to my family to try, my mother and cousin liked the FG more. While my brother and I preferred the KA one though barely a difference taste wise.
– The difference came in the form of texture, the FG was a bit more dense and had a bit of a “wetter” feeling although I am pretty sure that is just the density making it feel that way.
– FG was easier to tear and when poked it barley bounced back, if enough pressure is applied it will leave a dent. Keep in mind this is with (10% Gluten… I am interested in even going up to 15% or even 20% to see if there can be a good enough gluten structure, I will also have to play with the water ratios…)
Waouh, thanks for sharing!
Whon do you calculate 80% hidration?
What did you get for total calories of each, if you don’t mind me asking?
I have to try your recipe.
Had the same experience with yeast dough with FG when it first became available.
I’m now making pizza dough regularly for one personal pizza with 85g FG flour and 30g AP, maybe inshould try vital wheat, have that as well, 2g instant yeast, salt, oregano and water.
I don’t knownthe amount of water it’s somewhere between 90 and 100g, so similar to your 90% hydration. I add water by the tsp until the kitchenaid is able to form a nice dough.
I use the preheating of pizza stone in the oven as ‘warm rises for about 45 and it does double as well in size.
Again, I definitely need to try the bread, because if bread works, then I can male rolls too and I really miss rolls..
One question that just came to mind: is the outside crunchy?
Now this is what I like this sub for
Mmm
Is there a way to substitute the fiber gourmet flour with oat fiber and flour? I really want to try it (do u think it would work out tho? I don’t have much bread baking experience)