Grateful for the tips but more detail would have been helpful eg do you mix the flour and water as you do for a dough, then leave it and does it matter where left eg on the side/in the fridge and do you just cover it with a teacloth or clingfilm? Also, is it difficult to mix the yeast into a ready mixed dough rather than when the ingredients are all dry. Thanks.
Love your channel and absolutely love the intelligent way in which you present your material : it gives so much information with a light touch and homes in on the issues that turn most of us from making bread. I hope the your followers increase-keep going the way you are doing.
I'd like to add that your channel deserves more views and subscribers. Perhaps if you were a bit more Patsy and a little less Saffron the instruction would be absolutely fabulous. 😀
Thank you for watching. That flour sounds fantastic, have you had a chance to bake bread with it yet? I have a step-by-step online course to baking the best wholemeal loaf - including tips and techniques to avoid turning out a loaf that is too dense and heavy. You can find out more about the course here: thebakehouseclub.com/register/wholemeal-loaf/
My Kitchenaid and I bake bread once a week but this is my first 100% whole wheat loaf in years with your tip on moisture is cooling as I write. I began going 50/50 with white after too many paving stones. This one is a Stetson, tall and wide. The dough is a bit gooey though, which is a pain to shape and I will cut back just a little on the water next time. Can't wait to try 100% Rye.
Thank you for watching and I'm glad the tip on using more water in the dough was helpful. Have you tried baking 100% wholemeal bread again? The dough can be sticky and wet, great for getting a lighter, well risen loaf but a little hard to shape. You can try putting a little water or olive oil on your hands when handling the dough, that can help.
@@TheEpsomBakehouse I got past not having a perfectly clean bowl after kneading with 10 ml less water, a better spatula, and more positive outlook on the extra work. My weekly loaf with 2 tbsp caraway and 1/2 of fennel seed is now bake-off ready. Thank you so much for the hydration tip.
Hi, I've been wondering what makes different between Wholemeal strong flour and just ordinary Wholemeal flour. We can get both in the UK and which one is better to bake a bread? Many thanks
Hello, thank you for watching. Strong flour usually has a higher protein content and so is used to bake bread. Have you tried baking your own wholemeal loaf at home?
@@TheEpsomBakehouse Yes, I have tried using strong wholemeal flour. At that time I didn't know I had to put more water so the bread was heavy like a brick. Taste was nice though. You are the second person to tell we have to put more water, so I will definitely have a go. Thank you for answering my question 🙏
