I want to bake some whole wheat bread. So, I bought this whole wheat bread flour. But that was apparently a dumb thing to do.
I want to make this recipe
So, I very smartly purchased a metric ton (approximately) of whole wheat bread
flour today at the grocery and realized upon arriving home that I might be about to make a giant wheat anvil rather than, say, a crusty, chewy, earthy loaf of bread-joy if I use it.
Can I use this whole wheat bread flour instead of whole wheat flour? I've searched around and the general consensus I've seen so far on the internets is that bread flour producers denser, chewier loaves and is best used in combination with AP white or wheat flours, but there is contradictory information about whether or not using vital wheat gluten is necessary if using bread flour. I am so confused.
So, can I use this bread flour in this recipe? Should I just use it as I would whole wheat flour? Should I omit the vital wheat gluten? Should I try a different recipe? I gladly will, but I'm still wondering about the vital wheat gluten question when using bread flour. I've read through the comments and the FAQ of the site but am not seeing an answer. I thought I'd ask the bakers around here if they had some advice before I write in ask the folks at Artisan Breads in Five.
For what it's worth, I have a lot of cooking experience and can bake but am not what you'd call an accomplished baker by any stretch of the imagination. Obviously. Thanks to all.