Heartwell Purple Whole Wheat with Bloody Butcher Corn Tangzhong: Grain, Formula, and Process Notes

# What Heartwell is Heartwell is a recently developed purple wheat produced through a cross of Big Country and Smith's Gold. The bran/pericarp is purple because it contains high concentrations of anthocyanins. The supplier notes Heartwell has at least three times the antioxidant level of conventional hard red winter wheat and an unusually high protein content—around 16%—which gives the flour good structural potential for bread making.

# What the baker used and why it matters

The baker also used Bloody Butcher corn flour to make a tangzhong (a cooked starch paste). That tangzhong was incorporated into the main dough to add hydration stability and a softer crumb.

# Key recipe and process points

• Tangzhong: Bloody Butcher corn flour plus water cooked on medium-low until the mixture thickened to a wallpaper-paste consistency. It was cooled (the baker mentions using an ice-water bath to speed cooling and keep tangzhong loose).

• Mixing and autolyse: Most water and all flour were combined to form a shaggy mass and rested 25 minutes. Levain, tangzhong, honey, and most of the remaining water were added and mixed on medium-low for roughly 15 minutes. After another 20–25 minute rest, salt and any remaining water were added and mixed until the dough was smooth. The baker stresses upfront gluten development and mixed longer as needed to achieve that.

• Cold retard and baking: Dough slept overnight in the fridge before baking. For the bake, the oven was preheated to 500°F with steam ready. The baker uses a heavy pan for boiling water steam, a baking stone above it, and another stone on the top shelf. Dough is placed in, 1 cup boiling water is poured into the bottom pan, then the oven is lowered to 450°F and the bake continues until internal temperature reaches 205–210°F.

# Results and practical notes The crumb came out moist and fairly open with a slightly sweet, mild wheat flavor. The baker notes the dough was a bit overhydrated and could be dialed down on water. Mixing longer up front to develop gluten and using the tangzhong appear to have contributed to a soft, stable crumb.

# Quick practical takeaways for bakers

• If you mill Heartwell yourself, expect a sweeter whole-wheat flavor and good protein for structure.
• Use a tangzhong with corn flour if you want added softness and hydration stability in whole-wheat loaves.

• Preheat to 500°F, introduce steam, then reduce to 450°F and bake to 205–210°F internal temperature for a fully baked loaf.