Half-White Isn’t Half-Bad

Wednesday, June 01, 2016

I would like to say that when I ordered Castle Valley Mill’s Stone Ground Bolted Hard Wheat Flour, it was after a great deal of research and deliberation.  But what I should say is the truth: recalling that we had run out of whole-wheat flour while I was in the middle of placing an order with the incomparable Winter Harvest, I saw “whole wheat” in the name and “good for baking” in the description. That was it, but “it” turned out to be a fortuitous discovery. 

Accoring to the Castle Valley Mill site, what makes this flour unique is that the coarsest pieces of bran are sifted out, leaving a much lighter flour.  In fact, Castle Valley describes it as “half white.” While it is true that there is some nutritional value lost by sifting out the bran, I can now bake bread using only this flour.  Previously, I could use only 30% whole-wheat flour at best. You can see the result in my focaccia (taken from Anna Del Conte’s Gastronomy of Italy).

IMG_8675

I had little difficulty hydrating or handling this dough, and the rising time wasn’t any longer.  Also, the texture was the same light, sponginess you would expect of focaccia.  Most importantly, I could indulge in an extra piece (or two) without feeling much guilt. 

Posted by Kevin on 06/01 at 05:08 PM


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