Hey Dennis. Could you give some more info here? Is it that you’re looking for a high-gluten, wheat flour dough recipe? Asking how to tweak your current recipe? Want to know the difference between whole wheat and high gluten??
This is our recipe using (2) 50 lb bags+. Adjust and tweek to you batch size
White bread flour 13% gluten 50 lbs
Ultra Grain wheat flour 50 lbs ( 1 bag + 2 lbs )
Water 69 lbs we use 62 cold and 7 hot to hydrate the yeast
Salt 28 oz
Sugar 48 oz ( 3 x higher than normal to cut the bitterness of the wheat )
Yeast ( active dry ) 1 cup ( don’t know the weight ) adjusted per season. higher in winter lower in summer
Oil 8 cups ( 7.5 lbs )
