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SIMPLY THE BEST
on 4 April 2017
Bacheldre Mill 100 per cent extraction wholemeal flour retains all the bran and all the wheat germ for maximum taste and nourishment. However, the more bran a flour contains the more water is required for a satisfactory dough because the bran, given time, is more absorbent. If not given sufficient water and time, the bran fragments only wet on the outside, the inside remains dry.
‘Slow bread’ is the answer. Ideally, using a Kenwood mixer with the paddle attachment, start the dough in the evening by making a ‘batter’ or ‘sponge’. Change to the dough hook then leave overnight in the Kenwood bowl. Finish the mix in the morning. Leave to prove for a few hours. Place in a mould. Bake to perfection at 220 degrees for 50 minutes.
Batter = 500g water + 3 pinches of fast action yeast (i.e. not more than 2g) + 400g wholemeal flour added gradually
Leave overnight for the yeast to develop.
Add 10g salt to condition the yeast & make the dough more elastic (+10g caraway seed if desired) + 300g wholemeal flour added gradually & mixed thoroughly. Leave to stand in the mixer for an hour or so.
Give the mix a final stir with the hook then place the soft sticky dough in a 2 lb (9” x 4”) silicone loaf tin and leave to stand for another 2 or 3 hours. Covered with an upturned plastic bowl if possible. Because of the high bran content this dough will shrink a little during baking. The natural sweetness of this beautiful flour is enhanced when the bread is sliced and lightly toasted.
“It often seems that the only measure of flour quality that counts is loaf volume. . . . there is an inverse correlation between volume and nutritional value. The more white flour there is in a dough, the more gluten and hence the bigger the aggregate volume of all fermentation gases trapped in the dough structure. The bran layers and the wheat germ, where almost all the minerals and micronutrients reside, are not capable of holding gas: they act as a dead weight which must be ‘carried’ by the gluten structure. So any dough with an appreciable amount of bran and germ (e.g. made with a flour of 85 per cent extraction or higher) cannot be expected to expand to the volume of its all-white counterpart. . . . Let’s have a little less stress on structural engineering and a little more on flavour and nutrition. Bread is food after all.” Page 82 BREAD MATTERS Andrew Whitley.
“YEAST. If the dough is to be fermented slowly overnight, only 0.25% of flour weight, barely a gram per pound/500 gm is needed. (one gram still contains millions of yeast cells.) As a general rule, the less prepared yeast goes into the dough, and the longer dough is allowed to rise, the better the flavour of the finished bread. This is because the concentrated yeast has its own somewhat harsh flavour, and because the process of fermentation generates a variety of desirable flavour compounds.” Page 535 McGEE on FOOD & COOKING Harold McGee