Three Tips To Help You Bake Great Wholemeal Bread The Epsom Bakehouse Top tip 1: add more water to your dough. any flour that has more bran in it – brown or wholemeal flour – will absorb more water. in fact, in the video above, i demonstrate with a dough made with water at 80% of the flour weight. so for every 100g of flour used, i’m adding in 80g water. that’s quite a high percentage of water for any. Wholemeal loaves are full of flavour and a delicious treat. but has your home baked versions turned out more like brick than bread? there are a couple of imp.
Three Tips To Help You Bake Great Wholemeal Bread Youtube Stage 1 – make the dough. weigh the flour into a large bowl or mixer bowl if you're using a dough hook. add the yeast and salt to the flour, keeping them separate on either side of the bowl. measure the water into a jug. make a well in the flour, add the butter and water and bring together until all the flour is mixed in and the dough is formed. Put it on an oiled baking sheet and cover lightly with the oiled clingfilm. leave for another 45 minutes to prove. after 30 minutes, preheat your oven to 220c 200c fan gas mark 7 425f and continue to prove for the remaining for 15 minutes. slash the top of the loaf a few times and sprinkle it with flour. Preheat the oven to 220 °c or 430 °f. bake the loaf for 20 minutes, then lower the temperature to 190 °c or 370 °f and bake for about 40 more minutes. check the readiness by inserting a toothpick in the middle of the loaf. the bread is ready when it comes out dry. let it cool and slice. When the dough has risen to above the top of the bread tin, remove the bag. then bake near the centre of the oven for 40 minutes. when the bread is cooked, loosen the edges with a palette knife and turn it out on to a cloth to protect your hands. then tap the bottom of the loaf with your fingertips to check if it is cooked through.
Comments are closed.