Hydrate Your Whole Grains
Many bakers have become accustomed to http://www.vertigograffiti.com/get-online-viagra the notion that whole grain breads or breads containing a lot of whole grain flour are going to be heavy. Sure, they are going to be heavier than a baguette, but there are ways to make them lighter and http://www.vertigograffiti.com/cialis-generic-sale more palatable. These flours can hold a lot of water due to the bran and if you give the http://zini.com.br/levitra-professional-100-mg dough that extra water, the results will be good.
As an example, a bread made with 100% whole wheat flour can easily take at least 80% hydration. To get all of the water into the dough try the double hydration technique. Hold back 10% of the water during the initial mixing and add it to the dough once the dough has reached a medium stage of development. Continue to mix to full development. Developing the gluten fully will increase the www.personalbest.ca volume of the bread and improve the structure. During fermentation give the dough a punch and fold to click here cialis pharmacy increase the strength.