Hey everyone. Got a question for you about these flours. I use Red Fife Stone Ground Whole Grain flour for my sourdough recipe. My recipe is 70-2, with 400g of Bread Flour and 100g of Red Fife. The thing I noticed that when my dough has gone through the bulk fermentation stage and the proofing stage, in both cases, the dough seems very wet still. It holds it's shape ok, but looks and feels like a jelly fish, if you know what I mean, It's got some wiggle to it and seems very loose. After my proofing stage, when I flip it out of my proofing bowl it really has that jelly fish characteristic to it. In Jacobs Sourdough Country Loaf video, his dough seems very together and hold it shape well. When Jacob flips it out of the proofing basket in his hand, it holds it shape very nicely. When I flip it out onto my hand, the jelly fish just wants to droop, so I need to be fast to put in my dutch oven. The only thing I can think of so far is that Stone Ground Whole Grain flour doesn't have the absorption characteristics as regular whole wheat flour. So it's not absorbing as much water as regular whole wheat flour. I don't know! Any ideas out there?
I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.
I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.
In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.
So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?