Whole wheat bread/ 全麦面包 can be made with a direct method or indirect method such as a sponge, poolish, Tangzhong, biga. The poolish starter I shared features easy to make. It boosts the flavor of the bread, making bread more fluffy and less chewy. Since whole wheat flour contains some bran, which makes the fermentation difficult and hard for people to digest. I used the soaker to soften the bran to solve the problem. I hope you like this whole wheat bread, which is low in sugar and oil.
Soaker:
whole Wheat Flour 60g (⅓ cup+1 tbsp)
water 75g (¼ cup+ 1 tbsp)
Poolish:
whole Wheat Flour 95g (½ cup+2 tbsp)
yeast 0.5g (⅙ tsp)
water 85g (⅓ cup+ 1 tsp)
Dough:
bread flour 145g (1 cup)
salt 4g (⅔ tsp)
yeast 2.5g (⅘ tsp)
honey 20g (1 tbsp)
oil 8g (½ tbsp)
egg 20g (half)
Day 1:
Soaker: mix, leave at room temperature overnight;
Poolish: mix, leave at room temperature for 3 hours until bubbles appear, then refrigerate overnight
Day 2:
Poolish: Remove 1 hour from the fridge in advance before mixing into the dough
whole wheat bread, whole wheat bread recipe, poolish, 全麦面包
2 апр 2022
