Peter Reinhart's Sprouted Whole Wheat Bread | The Fresh Loaf
Oct 28, 2014 · Peter Reinhart's new book, Bread Revolution, is focused on breads made with sprouted grains and sprouted grain flours. Below is one recipe from the book reprinted here …
Does Whole-Wheat flour absorb more water than regular flour?
Feb 4, 2020 · The loaf on the left is a cranberry walnut recipe I adapted from a Hazelnut Fig recipe from Hamelman's Bread and the right is the whole wheat (70% WW, 30% white, 82% …
Honey Whole Wheat Bread - The Fresh Loaf
Mar 28, 2011 · 2 cups whole wheat flour. 1 tablespoon active dry yeast. Combine malt and water. Stir in yeast until dissolved. Beat in flour well; let rise until doubled in size. Dough: 1 cup wheat …
Light and fluffy 100% Whole Wheat Bread - The Fresh Loaf
Apr 3, 2011 · 100% Whole Wheat Bread from BBA I've been admiring the whole wheat pan loaves txfarmer has shown us in recent weeks. Her use of intensive mixing to achieve a higher …
What are Flour Types T45, T55, T65, T150, Type 0 or Type 00, …
T150 flour is equivalent to Type 2 Italian flour, Euro 1150 flour type and whole meal bread flour. Mineral Content : 1.25% – 1.50% Protein Content : 12.0% – 13.5% Key Ingredients: Whole …
Whole Wheat Hydration - The Fresh Loaf
Just how much will depend on the amount of whole wheat in the product. Let's say you are making a lean white bread now with a hydration of 65% in baker's percentage. To get a similar …
Whole Wheat Flour VS Bread flour. - The Fresh Loaf
Aug 6, 2010 · Hello everyone, Quick question. I have been experimenting with WW flour in making various types of loaves and Bread Flour. Big fan of the rise of the bread flour where as …
Adding vital wheat gluten to whole wheat flour | The Fresh Loaf
All I have on hand at the moment is finely ground WW flour. I would like to make some baguettes (I know they won't be "authentic" with 100% WW flour, but that's the shape I want). I've never …
Wheat: Red vs White; Spring vs Winter - The Fresh Loaf
Jun 27, 2020 · Flour is 50% home-milled whole wheat flour, 50% commercial (white) unbleached bread flour (including bread flour in biga) total hydration (including water in the biga) is 68%. …
Experimenting with Emmer Flour - The Fresh Loaf
The emmer flour is a "whole grain" product that produces a crumb similar in color to regular whole wheat. The taste of the emmer bread is quite distinctive, sort of "nutty", and I find it tasty and …