Help - what's wrong?!
Good morning I got a recipe from a baker from the Netherlands. It makes about 8 loaves. I started this exactly according to the recipe. 4000g wholemeal flour 400g white bread flour 2% salt = 88g 1.5% sugar = 66g 2% oil = 88g 3% yeast - 132g ( It seems an awful lot!) .4% maltflour (I left this out) 60% water = 2640g (This again seems far too little?) THe dough was very stiff - I could hardly knead it. Is it the recipe or the flour that we use in South Africa? Your comments will be much appreciated. Thanks Ilse My recipe takes much more water, but I never weigh it and use water more or less until the dough feels good. This is the 1st time I'm using the baker's percentages for a wholewheat bread. :-)