Can Wholewheat Bread Taste Good? Try These Two Method to Making Healthy Bread Taste Better
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- Опубліковано 17 тра 2022
- Can Wholewheat Bread Taste Good? Try These Two Method to Making Healthy Bread Taste Better
I really love whole-wheat bread, its charming wheat flavor, its nutrition and health, its peace and simplicity, it is really a bread that can be eaten every day, neither tired nor burdened . So, how to make all kinds of whole wheat bread delicious, soft and moist is what I am most passionate about. I often soak in the kitchen to do various experiments and experiment with various recipes. In a flash, I have been baking bread for more than ten years. I also summed up some of my own experience and experience, and I am happy to share with you.
In the video I used the autolyse method and the sponge and dough method. The self-solving method was proposed by Professor Raymond Calvel, a French baker. The main principle is to mix the ingredients except the yeast into a ball, and let it stand for 20-60 minutes to allow the flour to fully absorb water and expand the gluten. The self-solving method has many advantages. It can shorten the kneading time, increase the extensibility of the dough, increase the volume of the bread, improve the organization of the bread, and enhance the aroma of wheat. Using the self-solving method in summer has a bigger advantage, which is to reduce the temperature of the dough. In the case of high room temperature, it is very difficult and important to control the final temperature of the dough not to exceed 28°C. The surface is warm to make delicate and soft bread. In addition, whole wheat bread uses a self-solving method, which can soften the wheat bran in advance, making the final bread softer.
The sponge and dough method refers to adding sponge dough to the dough, also known as sponge starter. I made a video before the making video of the sponge dough, and I will put the link in the ingredient list below. Bread with sponge dough will have a stronger leavening force than ordinary direct method bread, which can make the dough softer and more delicate, and obtain better ductility. The taste of the bread has also been improved, the wheat aroma is stronger, the bread body is fine, silky, and soft .
With these two secret weapons, the flavor and texture of whole-wheat bread have been greatly improved, which not only retains the aroma and chewiness of whole-wheat, but also makes whole-wheat bread very soft. This black sesame whole wheat bread is what I usually like to make. It is low in sugar and low in fat. It only uses a small amount of olive oil, and adds honey and brown sugar to make the bread more sweet and colorful. Share with all of you who love whole wheat bread.
【Black Sesame Whole Wheat Bread】
Dough Ingredients :
Whole wheat flour ( whole wheat flour ) …….200g
Egg liquid (egg liquid)......................................50g
Milk (milk)................................................86g
Brown sugar.................................15g
Honey ............................................... 15g
Olive oil (olive oil).................................10g
Salt (salt)…………………………………3g
Sponge dough..............160g
Yeast (yeast)………………………………3g
Black sesame (black sesame) ...... 15g
Sponge Dough Ingredients | Sponge Dough:
High-gluten flour（bread flour）.................100g
Water ..................................................... 60g
Yeast ............................................................... 1g
⭐️ Sponge Dough recipe video: • 中种面团的制作 | 让面包更柔软拉丝的秘密 ...
Bake at 345°F (175°C) for 23 minutes.
Tips:
The autolyse method usually does not add salt together, because the salt will not be conducive to the formation of gluten, but in this recipe , the amount of salt is very small, we can put it in together. If you are making other recipes, you can leave the butter and salt and add it later. - Навчання та стиль
⭐视频下方的信息栏有详细配料表哦，需要请查阅
大家还感兴趣什么面包，想看任何美食的视频，欢迎留言给我哦😋
喜欢我的视频，别忘了点赞👍 并订阅我的频道，同时按下小铃铛哦，这样你就不会错过视频更新啦🍊
ua-cam.com/users/夏厨-SummerWorks
谢谢观看～ 💕祝大家都有美好的一天☀
I'm so gonna try this, thanks for sharing.
太好了,有同好者,我也喜歡全麥麵包,這配方要收藏,謝謝分享
不客气，比心♥️
看起來好好吃喔！😋請問老師的烤盤尺吋是多大?謝謝。
烤盘尺寸 27*19*5.5cm
@@-SummerWorks 好的，謝謝老師回覆。😊
不客气☀️
👍👍👍👍👍👍
请问如果我用你的波澜种配方去做其它食谱，那么原本面包食谱的水也需要扣除20%吗？因为面粉是需要扣除，那水是怎样？
关键看你的食谱是多少面粉，比方你要做500克面粉的面包，其中的150克面粉用作波兰种，500✖️0.68，大约需要340克液体，那你需要减扣出用来做波兰种的部分340-150=190，就是说除了波兰种里的150克水，你还需要大约190克的液体。想明白的话，你就可以自行调节配方。
@@-SummerWorks太受用了❤
What is the size of the pan? Thanks
27*19*5.5cm
这个也可以隔夜发酵，隔天烤吗？
可以的～
请问你的这个中种面团是怎样算出来的？
中种面团的用量占面团的比重可多可少，你可以看到有的配方多到80%-100%中种，有的配方少到10%-20%。我这个方子是中种占1/3，出来的成品很让人满意。你也可以根据自己的需要调整自己最喜欢的比例。
@@-SummerWorks还是不明白，如何调配中种份量如何加入面团……是以做好的面团计算，还是粉？
@@wongsiowhwee4279 是按面粉来算。你如果觉得计算很麻烦，就用现成的配方来做。做得久了有心得了再来调配自己的配方。
@@-SummerWorks 我就是做很多次了，所以想加进去中种，可是不会算
@@-SummerWorks是不是全麦粉200g÷3=66.66
这样你的中种粉大概放了67g左右
是这样算吗？