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Today, we're baking another sourdough shokupan, but this time, we're partially replacing some of the bread flour with whole-wheat flour for a healthier loaf that still tastes just as good. We'll be delving into the proper way to use whole wheat flour in bread, plunging into the science of whole wheat flour, sourdough, and how they make for a wonderful match. Watch the video for more!
#sourdough #wholewheatbread #shokupan #tangzhong
References:
Shokupan:
• How to Make Perfect Ja...
• The Science of a Japan...
Tangzhong
• The Ultimate Guide to ...
• Japanese Milk Bread - ...
• Why the 1:5 Flour-Wate...
Sourdough
• Sourdough Bread: The S...
Ingredients
Make one loaf bread (baking Pan 21x11x12 cm3)
Ingredients Weight (g) %
Total Flour 415.0 100.00%
Hydration 320.0 77.11%
Tangzhong
Rice Flour 15.0 3.61%
Wholewheat Flour 65.0 15.66%
Boiling Water 170.0 40.96%
Levain
Wholewheat Flour 60.0 14.46%
Water 60.0 14.46%
Starter 30.0 7.23%
Final Dough
Bread Flour 260.0 62.65%
Sugar (Sucrose) 25.0 6.02%
Milk 80.0 19.28%
Butter 30.0 7.23%
Salt 7.5 1.81%
Instant Yeast ( ≈ 1/6 tsp) 0.5 0.12%
Total Fat 27.4 6.60%
Milk Water Replacement 25.00%
Total Dough 803.0
Chapters
0:00 Intro
0:20 Ingredient List
0:49 Tangzhong
4:54 Levain
12:15 Final Dough
16:08 Bulk Fermentation
19:50 Pre-shaping
22:22 Shaping
26:25 Proofing
27:04 Baking