Sourdough Shokupan with 30% Whole Wheat | The Science and Recipe скачать в хорошем качестве

Sourdough Shokupan with 30% Whole Wheat | The Science and Recipe

Today, we're baking another sourdough shokupan, but this time, we're partially replacing some of the bread flour with whole-wheat flour for a healthier loaf that still tastes just as good. We'll be delving into the proper way to use whole wheat flour in bread, plunging into the science of whole wheat flour, sourdough, and how they make for a wonderful match. Watch the video for more! #sourdough #wholewheatbread #shokupan #tangzhong References: Shokupan:    • How to Make Perfect Japanese Milk Bre...      • The Science of a Japanese Milk Bread:...   Tangzhong    • The Ultimate Guide to Tangzhong | The...      • Japanese Milk Bread - Shokupan with 2...      • Why the 1:5 Flour-Water Ratio of Tang...   Sourdough    • Sourdough Bread: The Science and Art ...   Ingredients Make one loaf bread (baking Pan 21x11x12 cm3) Ingredients Weight (g) % Total Flour 415.0 100.00% Hydration 320.0 77.11% Tangzhong Rice Flour 15.0 3.61% Wholewheat Flour 65.0 15.66% Boiling Water 170.0 40.96% Levain Wholewheat Flour 60.0 14.46% Water 60.0 14.46% Starter 30.0 7.23% Final Dough Bread Flour 260.0 62.65% Sugar (Sucrose) 25.0 6.02% Milk 80.0 19.28% Butter 30.0 7.23% Salt 7.5 1.81% Instant Yeast ( ≈ 1/6 tsp) 0.5 0.12% Total Fat 27.4 6.60% Milk Water Replacement 25.00% Total Dough 803.0 Chapters 0:00 Intro 0:20 Ingredient List 0:49 Tangzhong 4:54 Levain 12:15 Final Dough 16:08 Bulk Fermentation 19:50 Pre-shaping 22:22 Shaping 26:25 Proofing 27:04 Baking