August 19, 2013 - 6:18am
75% whole wheat, 25% bread flour, 82% water & 100% eagerness
75% whole wheat flour, 25% bread flour, 82% water & 100% eagerness
Abel Sierra.
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75% whole wheat, 25% bread flour, 82% water & 100% eagerness
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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.