In this podcast I help Pat trouble shoot some of the issues he's been having with his 100% whole wheat bread.
Here's Pat's Question:
I watched your video on the bakers percentage after baking a few batches of whole wheat bread which roughly resembled edible bricks after baking.
I understand the math in the bakers percentage and that everything needs to be weighed not measured by volume. (There are very few recipes that use weight which I suppose should tell me something about the recipes).
At the end of the video you mention a number of breads but not a whole wheat bread. So can you advise what bakers percentage to use with pure whole wheat flour?
I'm also curious about kneading of whole wheat bread.
Before the first rise, I understand that kneading activates the gluten (makes the proteins stick together), creating structure for the bread later, however, does a second kneading of whole wheat dough, destroy the structure created by the first? I've read that the flakes of bean can act like small knives and chop the gluten up, is that true? http://www.smithsonianmag.com/arts-culture/what-makes-whole-grain-bread-...
If this is true, how do I go about baking the loaf? Do I let it rise in the baking pan and skip punching it down then proofing?
Is salt of any value to bread, other than the taste? (My wife has a severe heart condition so I avoid as much added salt as possible.)
For convenience most folks use dry activated yeast. In truth I know I can grow it and store it in my own home rather than buying it over and over. If I do it the old fashioned way and the yeast is wet, how do I gauge how much yeast to use?
I appreciate any advice you can give me.
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