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hendricius / the-sourdough-framework

Open source book dedicated to helping you to make the best possible sourdough bread at home.
https://breadco.de/book
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Kneading too much #320

Open vigna opened 6 months ago

vigna commented 6 months ago

https://github.com/hendricius/the-sourdough-framework/blob/4510616f20a9f02f37e2c6f4843f8604b2acc89d/book/wheat-sourdough/wheat-sourdough.tex#L660

I've read this comment in the book, but my experience is that is true only with completely refined flour and a starter also containing refined flour. Every mix I tried with whole-wheat flour collapsed to glue after a few minutes of kneading in the mixer. Even a bread-specific, high-gluten 350W flour with a whole wheat starter did the same. I've read that in general the presence of bran makes long kneading process impossible, and I can confirm that.

hendricius commented 6 months ago

Interesting. I have issues with overoxidizing some flour after kneading too long. The bread got a really pale look in the end. Maybe we can add a comment that a bit more research and experimentation is needed?

vigna commented 6 months ago

But, did you try overkneading with whole wheat flour? Or it is just me? I might be doing something else wrong.

hendricius commented 6 months ago

With whole wheat flour it never happened to me. Did you grind it freshly? I have only been using store bought whole wheat flour.

vigna commented 6 months ago

Ok, then there's something else I'm doing really wrong. Like, speed too high or something like that. The flour is standard store-bought flour...

hendricius commented 6 months ago

@vigna what's the whole wheat flour that you are using?

vigna commented 6 months ago

Type 2 (full bran) flower from Grandi Molini. But that's just 50g in the starter. 500g is refined flour W350 sold for long fermentations. I'm using the hook from Kenwood MasterChef at speed 1, which is what they suggest. Maybe I should try minimum speed. It's really a mistery to me.