* Number of friends is full, if necessary please add attention, thank you. *
Just began baking of when do had many 100% full wheat spit Secretary (see this), is like its natural sweet of flavor; last year research out has with natural leavened species do Asia type spit Secretary of process (see this); recently on wanted to to both combination, let finished of taste set full wheat of sweet and natural leavened species of mellow and a, while also to has Asia spit Secretary of soft.
On characteristics of whole wheat flour and considerations I have repeatedly written about (here and here), but also want to fuss a few frequently asked questions:
First of all, TX frequently asked "my whole wheat flour from wheat bran (or see bran), can be used to make bread? "The question asked in the point. Whole wheat bread need high gluten flour, whole wheat flour gluten of wheat varieties with high and low and the raw materials used for about. Whether there is a visible embodiment of the degree of grinding wheat bran is weight of, and is independent of the reinforcement of the flour itself. Most of the domestic production of wheat gluten is not high, many of the so-called high powder are "processing", and retains the bran, did not add the whole wheat flour gluten generally low, add is higher powder the Regiment would make do, do 100% whole wheat toast alone would be out. Even imported whole grain flour, gluten also differ, I in the United States tried many brands, current King Arthur WholeWheatFlour, other brands of effect is not very stable. If you can't find the bar of whole wheat flour that high will not lose heart, you can follow the formula, whole wheat flour with high powder part, or don't do on expansion requires a high level of toast, modified a small meal package.
Secondly, whole wheat flour with bran particles (whether visible or invisible, must have, or is not "all" wheat), reinforced not high as powder, rubbing to the most complete stages although you can also pull the large films, but the film better than weak, unstable, this time to stop, continue kneading is easy to rub her head. Due to the reinforcement of slightly lower membrane than weaker, 100% whole wheat toast toast short high ratio of powder, so in the same mold will be used in some dough.
Third, whole wheat dough faster, to be aware of not excessive fermentation, so compared with high powder toast in Asia, I do this 100% whole wheat sourdough toast time ratio is relatively low.
Finally, more various microbial whole wheat flour, fermentation at room temperature for too long, the dough will pass acid (because of the lactic acid bacteria), gluten is also bubble out (because of protease). Though natural yeast bread is thrown to use fermented for a long time to taste, but for 100% whole wheat bread (high proportion, and other whole grains bread), the fermentation time not too long at room temperature, so the fermentation temperature of a set of requirements.
Thus 100% whole wheat bread with natural yeast species difficulty finding "balance": mixing in place but not excessive, ferment slower but not for too long. In addition to the right means, this formula also using oatmeal, natural yeast species, honey, and a small amount of vegetable oil to nourish tissues, as far as possible, whole wheat bread this "black iron Khan" and "gentle" show inside out.
Without natural leaven TX can use dry yeast instead (see this). Formula using natural yeast species to use whole-grain feed, if your yeast is high powder feeding, that there are two options:
1. direct substitute, then make the finished product is not 100% whole wheat, but 98% whole wheat, the flavor of almost
2. high natural whole wheat flour for yeast species feeding 3 to 4 times of yeast species can be considered to be whole-grain
100% natural fermented kind of oatmeal and honey whole wheat toast (self)
Note: the following formula for 450 g toast die
Note: the total amount of powder is 330 grams, including yeast species, sourdough, and within the main dough all powder
Note: natural fermented kind of cultivation method, see the
-Sourdough
Whole-grain natural yeast species (100% proportion gouache), 14 (
Water, 23 g
Whole wheat flour, 43 g
1. mixing, fermentation at room temperature from 12 hours to a full expansion
-Soak
Oatmeal, 46 g
Boiling water, 210 g
Salt, 7 g
2. mix oats and salt poured into boiling water, mix, and with the night.
-The main dough
Whole wheat flour, 281
Honey, 33 g
Water, 54 g
Vegetable oil, 26 g
Soak, all
Sourdough, all
3. raw materials into all mission, autolyse (immersion, describes seeing this)-40 minutes to 60 minutes. Rubbing to the complete stage.
4. into the container at room temperature (about 23C) 2 hours, vent collapsed, round back again easily, refrigerated for about 12 hours. Remove the dough when twice times the size of the original.
5. segmentation, round, relax back temperature 1 hours, second times Gan open, rolled up, Middle relax 15 minutes), into die, cover preservation film, fermentation to finger by Xia almost does not bomb back (slightly bomb back is, if a by on collapse has or surface has cracks is made head), this dough volume in 450 grams spit Secretary die in the probably is 8 min full, in 23C around made 6 hours. Note that temperature is not too low, otherwise long fermentation time, dough tendon and flavor is affected.
5. in the preheat 375F (190C) baked in the oven for about 45 minutes.
At the same time with United States common 8X4-inch mold made a single peak, the total amount of powder is 375 g
For 100% for whole wheat bread, organized very fine soft
Drawing eat
Even American toast was Gan-only volume, organizations are also rough, very tender and smooth
Oatmeal, honey, natural yeast species, the toast not only full of natural wheat fragrance flavor and alcohol, and the shelf life is very long, placed a few days does not harden.
popular link:
$links
No comments:
Post a Comment