Laminating whole wheat for fun and open crumb скачать в хорошем качестве

Laminating whole wheat for fun and open crumb

This is an attempt to get that delicious healthy whole wheat (and rye) no-knead bread have the open crumb and light texture we all want but were told we can't have. Results? Not too bad, and worthy of continued study. Specs: 50% bread flour 30% whole wheat flour 20% rye flour 70g wheat germ 150g levain 85% hydration (850g water) 20g salt (* makes 2 loaves) Follow your favorite no knead recipe with the above ingredients but make the bread flour a separate mix from the whole wheat & rye. In your latter folds, laminate them as seen in the video. The hope is that by keeping the bread flour more concentrated the gluten structure will assist in it's rise compared to a fully mixed set of the three flours. Whole wheat bread (and rye especially) have much lower gluten and hence less strength to capture those air bubbles and rise in the oven. We've been told that healthy bread can't be fluffy like white bread -- no more I say. Rise, question authority, and create your own bread-reailty!