烫种/汤种法60%全麦蜂蜜吐司面包
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Whole wheat flour is made
Whole wheat flour is made from wheat without the bran removed with original colour and flavour. It is rich in dietary fiber and has been loved by many people who pursue a healthy diet. But bread made from whole wheat has a coarser taste, which is far inferior to white bread.
This time, please put aside your prejudices. Whole-wheat bread with 60% whole-wheat content can also be pulled into thin slices continuously, which is as soft and moist as Japanese White Bread, while being low in sugar and oil is very healthy.
The bran flakes in whole wheat flour will destroy gluten like small blades. In order to have a better taste and good gluten, we need soak all the whole wheat flour and about 90% water the night before making bread. After mixing well, put it in the refrigerator to soften the bran. After soaking whole wheat flour for a long time, the bran will be soft and produce gluten.
The wheat bran and endosperm contained in whole wheat flour have high water absorption, much higher than ordinary white flour. Only by adding enough water can you make soft, fluffy and moist bread. This bread has a water content of up to 73%. Because whole wheat flour is very absorbent and the dough is well kneaded, it is easier to handle with some small techniques.
🔔Subscribe to my channel:
https://bit.ly/3m6j12t
Baking pan size: Pullman 9x4x4"
The pan I using: https://amzn.to/32PucF9
🍞Recipe for Pullman 9x4x4" 1 loaf
Bread ingredients:
Bread Flour 130g
Fine Grain Whole Wheat Flour 200g
Instant Yeast 4g
Salt 5g
Honey 40g
Cold Water 210g
TangZhong/Yudane 55g
Cold Water 10g
Unsalted Butter 35g （Softened)
Yudane Ingredients:
Bread Flour 27g
100C° Hot Water 34g
🍞Recipe for Pullman 9x4x4" 2 loaves
Bread ingredients:
Bread Flour 260g
Fine Grain Whole Wheat Flour 400g
Instant Yeast 7g
Salt 10g
Honey 80g
Cold Water 420g
TangZhong Yudane 110g
Cold Water 20g
Unsalted Butter 70g （Softened)
Yudane Ingredients:
Bread Flour 54g
100C° Hot Water 68g
🍞Recipe for 450g pan 1 loaf
Bread ingredients:
Bread Flour 104g
Fine Grain Whole Wheat Flour 160g
Instant Yeast 4g
Salt 4g
Honey 32g
Cold Water 168g
TangZhong/Yudane 44g
Cold Water 8g
Unsalted Butter 28g （Softened)
Yudane Ingredients:
Bread Flour 22g
100C° Hot Water 28g
🍞Preheat the oven to 350F° / 180 C° 30 minutes in advance, and bake for 38-40 minutes on medium low rack.
💕 Tips:
◆ Using yudane, I made 4 loaves of bread, because the water temperature drops too fast when only 2 loaves are made, and the water will cool down faster. Make 4 loaves at a time, the temperature will be slowly drop if there is more water, and the dough will be better in gelatinization.
◆ Because there will be a little loss when doing yudane, so we have to calculate a little more in the yudane to avoid insufficient amount of materials.
◆ Unused yudane can be stored in the refrigerator for 3 days, and the frozen storage time will be longer.
◆ Freshly made yudane need to be cooled at room temperature before putting them in the refrigerator.
◆ The whole wheat flour contains flakes of bran which like a small blade, will easily destroy gluten. Be sure to mix it with enough water to soften it and put it in the refrigerator overnight. (4 hrs to 12 hours) Don’t let it sit for too long or else the bread will taste sour. Do not need to back to room temperature when using, directly mix and stir with other materials.
◆ To make whole wheat bread , you do not need to beat the dough to a very fine film. The mixing time must be controlled. The whole wheat flour mixed with water will be hydrated if you let it sit overnight. It is very easy to get gluten, you need make sure to not over kneed the dough and watch the mixing process carefully.
#全麦吐司 #WholeWheatBread #全麦面包 #蜂蜜全麦吐司 #HoneyWholeWheatBread
Music used
Old Soul by Jonny Easton
Link: Old Soul - Soft Piano Music - Royalty...
Check out his channel
Link: jonnyeaston
This time, please put aside your prejudices. Whole-wheat bread with 60% whole-wheat content can also be pulled into thin slices continuously, which is as soft and moist as Japanese White Bread, while being low in sugar and oil is very healthy.
The bran flakes in whole wheat flour will destroy gluten like small blades. In order to have a better taste and good gluten, we need soak all the whole wheat flour and about 90% water the night before making bread. After mixing well, put it in the refrigerator to soften the bran. After soaking whole wheat flour for a long time, the bran will be soft and produce gluten.
The wheat bran and endosperm contained in whole wheat flour have high water absorption, much higher than ordinary white flour. Only by adding enough water can you make soft, fluffy and moist bread. This bread has a water content of up to 73%. Because whole wheat flour is very absorbent and the dough is well kneaded, it is easier to handle with some small techniques.
🔔Subscribe to my channel:
https://bit.ly/3m6j12t
Baking pan size: Pullman 9x4x4"
The pan I using: https://amzn.to/32PucF9
🍞Recipe for Pullman 9x4x4" 1 loaf
Bread ingredients:
Bread Flour 130g
Fine Grain Whole Wheat Flour 200g
Instant Yeast 4g
Salt 5g
Honey 40g
Cold Water 210g
TangZhong/Yudane 55g
Cold Water 10g
Unsalted Butter 35g （Softened)
Yudane Ingredients:
Bread Flour 27g
100C° Hot Water 34g
🍞Recipe for Pullman 9x4x4" 2 loaves
Bread ingredients:
Bread Flour 260g
Fine Grain Whole Wheat Flour 400g
Instant Yeast 7g
Salt 10g
Honey 80g
Cold Water 420g
TangZhong Yudane 110g
Cold Water 20g
Unsalted Butter 70g （Softened)
Yudane Ingredients:
Bread Flour 54g
100C° Hot Water 68g
🍞Recipe for 450g pan 1 loaf
Bread ingredients:
Bread Flour 104g
Fine Grain Whole Wheat Flour 160g
Instant Yeast 4g
Salt 4g
Honey 32g
Cold Water 168g
TangZhong/Yudane 44g
Cold Water 8g
Unsalted Butter 28g （Softened)
Yudane Ingredients:
Bread Flour 22g
100C° Hot Water 28g
🍞Preheat the oven to 350F° / 180 C° 30 minutes in advance, and bake for 38-40 minutes on medium low rack.
💕 Tips:
◆ Using yudane, I made 4 loaves of bread, because the water temperature drops too fast when only 2 loaves are made, and the water will cool down faster. Make 4 loaves at a time, the temperature will be slowly drop if there is more water, and the dough will be better in gelatinization.
◆ Because there will be a little loss when doing yudane, so we have to calculate a little more in the yudane to avoid insufficient amount of materials.
◆ Unused yudane can be stored in the refrigerator for 3 days, and the frozen storage time will be longer.
◆ Freshly made yudane need to be cooled at room temperature before putting them in the refrigerator.
◆ The whole wheat flour contains flakes of bran which like a small blade, will easily destroy gluten. Be sure to mix it with enough water to soften it and put it in the refrigerator overnight. (4 hrs to 12 hours) Don’t let it sit for too long or else the bread will taste sour. Do not need to back to room temperature when using, directly mix and stir with other materials.
◆ To make whole wheat bread , you do not need to beat the dough to a very fine film. The mixing time must be controlled. The whole wheat flour mixed with water will be hydrated if you let it sit overnight. It is very easy to get gluten, you need make sure to not over kneed the dough and watch the mixing process carefully.
#全麦吐司 #WholeWheatBread #全麦面包 #蜂蜜全麦吐司 #HoneyWholeWheatBread
Music used
Old Soul by Jonny Easton
Link: Old Soul - Soft Piano Music - Royalty...
Check out his channel
Link: jonnyeaston
4 سال پیش
در تاریخ 1399/09/09 منتشر شده
است.
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