irinagon
Please tell me which flour to choose for baking rye-wheat bread, I mean what kind of wheat flour: highest, first or second?
I understood rye - peeled, but not clear with wheat
Admin
Quote: irinagon

Please tell me which flour to choose for baking rye-wheat bread, I mean what kind of wheat flour: highest, first or second?
I understood rye - peeled, but not clear with wheat

Any wheat flour according to the recipe of the author of the recipe, or according to the recipe from the book, and so on. Look at the forum for the recipes of the authors and follow the recommendations
irinagon
the authors, as I see it, are not particularly fixated on this. I read that it is better to take 2 grade flour (although I did not find it in nearby stores).
Found only the highest and 1 grade.
I didn't really like it with premium flour, with wallpaper it turned out to be ugly (but tasty).
I'm new to this business
Admin
The authors mainly take the flour that is at hand in the store: as a rule, this is wheat of the highest grade, Extra flour, bakery, general purpose.

If desired, the authors add to the dough 1.2 grade flour, whole grain.

You can also make wheat flour of the 1st and 2nd grade at home, for which we go to the topic Cooking ourselves whole wheat flour and flour of the 1st and 2nd grade https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=135443.0

If you are completely new to the bread business, we begin to study in the topic Bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0
irinagon
thanks, read
irinagon
I also have such a question about wheat flour: does the protein content in it matter - is it 10.3 g, but there is 12 g per 100 g?
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Go by topic, all the answers are there. This topic is temporary and will be removed

The higher the protein, the more gluten (gluten) in the flour

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