Worth a mention because this version with whole wheat flour is a good candidate to replace the standard neutral bread in the normal daily consumption.
The formula used is that of generalized set out in the previous post: When using the standard protocol with the exception of the dough, which can be replaced with flour to taste.
For the 350g loaf with whole wheat flour you need:
- 150g of tap water
- 150g flour 70g Manitoba Spadoni
- 00
- flour 30g wholemeal wheat
- 1 teaspoon salt 1 teaspoon sugar 1 teaspoon
- lard (or 1 tablespoon of oil EVO)
- half a gram of dry yeast MastroFornaio
In this case the flour dough comprises flour 70g 00 and 30 g of wheat flour. What is interesting is that it only takes 30 g of wheat flour in a balanced way to characterize our daily bread. Variants with 50g and 100g have integral a slightly more pronounced, as always is a matter of individual taste. To cook with
Bifinett KH1172 suggest a program, size 700g, average crust, rolling to -40 minutes, turning off at -5 minutes. About has a model of PD than individuals customized their own parameters by successive approximations.
final note for those reading this blog for the first time: the terminology used is deliberately brief because it is assumed that you already know well the protocol outlined in the manual of baking. For beginners I suggest you start by reading the first post, to acquire the basic concepts in the manual and proceed gradually linked with the most recent posts. Everything will look much clearer.
microguru
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