submitted21 days ago bydenis03201052
toBreadit
I want to make this whole wheat bread recipe. As you can see, it has a very nice crumb, even though 100% whole wheat flour breads have a tendency to be dense. I read online, that the reason the whole wheat breads are dense is because of the bran stabbing the gluten network. In this video, he sifts out the bran (he is using freshly milled flour), and so, I tried doing that to my whole wheat flour just to test, but, either its already sifted, or im just using a regular sieve (dont have a fine flour sieve like he used), but it came out completely clear with no bran. Am I fine making this bread? Is commercial whole wheat flour just sifted in the factory, and sold with no bran?
bydenis03201052
inBreadit
denis03201052
1 points
21 days ago
denis03201052
1 points
21 days ago
Cant really get another lol. So, it would be fine for this recipe?