The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

75% whole wheat, 25% bread flour, 82% water & 100% eagerness

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Abelbreadgallery's picture
Abelbreadgallery

75% whole wheat, 25% bread flour, 82% water & 100% eagerness

75% whole wheat flour, 25% bread flour, 82% water & 100% eagerness

Abel Sierra.

www.breadgallery.wordpress.com

zhuzhu07's picture
zhuzhu07

wow? possible with 82% hydration? does it end up very sticky?

Abelbreadgallery's picture
Abelbreadgallery

Think that whole wheat flour absorves more water than regular flour. With 82% hydration you don't have to think about kneading, because it's not possible. You just have to let the dough rest, and then stretch and fold.