I made whole wheat bread today. The composition of the flour is white flour : whole wheat = 60:40. Apparently, it’s not a good composition. No wonder when people make this kind of bread, they only use small amount of whole bread.
Previously I made this kind of bread, too, and succeed. Yet, the composition is different. I used small amount of whole wheat compared to the white bread flour.
It’s really a new knowledge for me since I’m not an expert myself. I rarely modified the bread recipes because averagely, the recipes are 👌👌👌 already.
I took notes on this project:
- The whole wheat portion is too much.
- The dough is so hard to achieve window pane condition. Of course, with that composition, it will be difficult.
- Apparently, the whole wheat bran doesn’t reactive to yeast, too. This situation is added to no.2 for creating failed bread. 😅😅
- The bread is eatable but my personal opinion, the texture is very rough and a slice makes my stomach full too much. I think, even though the whole wheat takes weight less than white flour but with this composition, the impact of it is still big.
- I think, I shouldn’t use whole wheat brand. Next i will use just whole wheat, without “bran’ word.