Bryan Fink on Nostr: nprofile1q…rdatc My regular "just make bread" loaf is whole wheat. The main thing I ...

nprofile1qy2hwumn8ghj7un9d3shjtnddaehgu3wwp6kyqpqzsa5gy35kyvqfu92k0cnz9y29unaw5myyczn7dyjjumtv8g5ar3svrdatc (nprofile…datc) My regular "just make bread" loaf is whole wheat. The main thing I notice is that a 30min hydration rest, right after all ingredients have just been mixed together, but before any kneading is done, is essential. I use 1 part whole wheat to 3 parts bread flour (i.e. 25% whole wheat) by weight. Without the hydration rest, the first knead feels like flecks of whole wheat in a wet dough. With the rest, it's a smoother, unified dough. Good luck!