Tips for 100% Fresh-Milled Whole Wheat Baking
I thought it would be good to write a few things down that I have learned in my milling and baking adventures.
When I first started baking (I started with 100% WW from the beginning) I used to knead in a stand mixer but I couldn't make good bread. After a lot of trial and error, I'm making consistently good 100% ww bread from home milled flour, both sourdough and conventional dry yeast. The key for me is an autolyse combined with the right hydration (between 70 to 80%). This means that there's not much kneading required in any of my breads.
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