75% whole wheat flour, 25% bread flour, 82% water & 100% eagernessAbel Sierra.www.breadgallery.wordpress.com Log in or register to post comments 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. Log in or register to post comments
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. Log in or register to post comments
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.