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[charbo]

King Arthur Flour calls it hard White Whole Wheat.  Tom Lehmann calls it Whole White Wheat.  It's an increasingly available, milder-tasting alternative to traditional red whole wheat.  While I like the red whole wheat for pancakes and muffins, I think the white whole wheat is better for other breads, especially pizza.

This is a recipe I've been developing; it supersedes an earlier posting.  It is specific to KA's WWW, because other brands can and do have other protein and grind levels.  Compared to pizza made with refined flour, whole wheat will require more water, absorption time, and vital wheat gluten.  I'm still working on optimum kneading.  (If hand kneading, at least one writer says whole wheat bread needs at least 30 minutes.  I haven't gone there.)

3 cups (about 12.5 oz) KA WWW flour
Approx 3/8 cup kneading flour
3 tbs and 1 tsp VWG
10 fluid ounces water
1 tsp ADY
1 tsp sugar
1/2 tsp (rounded) salt
1 tbs olive oil

Hydrate yeast.  Mix with other ingredients, except oil and kneading flour.  Let rest for 30 minutes, then mix in the oil.  Hand knead for 10 minutes.  I refigerate about 30 hours.  I form the dough in a NY style, though I bake in a 16" perforated pan.  The pie cooks in 10 minutes at 450 degrees.

The crumb is relatively fine, but the crust is not heavy.  A slice droops a little and is foldable.  The crust is slightly crisp on the exterior and is moderately chewable overall.

Health pizza?

[loch]

charbo,

I've noticed on KA's baking forum that some people that use WWW in a poolish type starter for baking bread report an "off" flavor.

You give your dough a nice long rise. Have you noticed any thing like that in a plain baked dough? I've always just used a small portion of regular WW along with KA Bread Flour, also retard the dough. People seem to like the color and flavor.

Thanks, appreciate any more info you can share.

Dave

[charbo]

Dave,

I haven't used the flour in any sort of starter.  I have used it in yeast pancake batter that is refrigerated overnight.  Have never noticed any off flavors or aromas.

I believe enzymes are usually added to refined flour, but not to whole wheat.  If that's true, a whole wheat starter might have a little different character.

cb

[daurkin]

what is ADY?

[November]

what is ADY?

Anytime you don't know the definition of a term, you can always look it up in the pizza glossary found using the link on this website's main page.  The glossary is here: http://www.pizzamaking.com/pizza_glossary.html