Working with High-Extraction Flour
You are balancing the flavor profile of whole grain with the structural reliability of refined flour. Treat this flour with patience, as the natural oils from the germ add moisture that can trick you into thinking your dough is wetter than it actually is.
Watch the bran, manage the clock.
High-extraction flours behave differently based on the milling process. If your flour feels particularly coarse, lean toward a longer autolyse to soften the bran before adding salt or yeast.
- Digital scale
- Large glass mixing bowl
- Bench scraper
- Proofing baskets
What goes in.
- 800gHigh-extraction flour (80-85% extraction)
- 200gBread flour
- 750gWater, room temperature
- 20gFine sea salt
- 100gActive sourdough starter
Respect the Gluten Network
Because the bran particles interrupt the gluten structure, avoid aggressive kneading. Use coil folds every 30 minutes during the first two hours to build strength without tearing the dough.
The method.
Autolyse
Mix your flours and 700g of water until no dry spots remain. Let it sit for one hour; the bran will absorb the water, making the dough easier to shape.
Incorporate
Add the starter and salt with the remaining 50g of water. Squeeze the dough with your hands to integrate, then perform your first set of folds.
Bulk Ferment
Keep the dough at a steady room temperature. You are looking for a 50% increase in volume and a few bubbles surfacing, which takes longer than white flour doughs.
Shape
Turn the dough onto an unfloured surface. Use your bench scraper to create tension, being careful not to degas the dough completely.
Proof and Bake
Proof in baskets for 2-3 hours before scoring. Bake at 450°F (230°C) in a preheated Dutch oven for 30 minutes covered, then 15 minutes uncovered to set the crust.
Other turns to take.
Softened Bran
Soak your flour in the total water requirement overnight in the refrigerator before starting the mix to yield a significantly softer crumb.
Honey Enrichment
Add 20g of honey to the initial mix to help caramelization, as high-extraction flours brown much faster than refined white flours.
When it doesn't go to plan.
High-extraction flour stales faster than white flour; keep your loaf wrapped in linen rather than plastic to maintain a crisp crust.
If the dough feels slack, perform an extra set of folds rather than adding more flour.
Use a dark thermometer to ensure your loaf reaches an internal temperature of 205°F to ensure the center isn't gummy.
The ones that keep coming up.
Why is my loaf flatter than a white flour loaf?
The bran particles act as barriers to gluten development. Ensure you are building strength through folds rather than kneading, and do not over-proof, as the enzymes in the germ can break down starch too quickly.
Can I substitute this 1:1 for white flour?
Not directly. High-extraction flour absorbs significantly more liquid. If you swap it, you will likely need to add 5-10% more water to achieve the same dough consistency.
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