The perfect wheat bread?
Hello we're students from the Art Institute of Philadelphia and we have a problem you guys might be able to solve.
We're looking to make a wheat bread/roll, that has a soft and chewy inside, light in density, not grainy, inside should be light in color and is sweet in taste. The crust should be a golden brown.
My friend and I attempted to make this in school, thank Chef, it was pretty good however it was kind of dense and crumbly. We used 100% whole wheat white flour and bread flour. Does anyone know a recipe that we can use to help us get to the perfect wheat bread/roll...?
This is the one we made.