French Whole Wheat Bread
Made with high-gluten flour and whole wheat flour, this French whole wheat bread has a crisp, hard crust and soft, tender interior.
Ingredients
high-gluten flour
175 g
whole wheat flour
75 g
salt
5 g
ice water
165 g
instant dry yeast
3 g
malt syrup (a type of maltose)
5 g
Instructions
1
Bulk Fermentation
First combine all ingredients to form a dough, knead until the dough reaches the extension stage, then let it undergo bulk fermentation for 40 to 60 minutes.
2
Dividing and Resting
Divide the dough into small portions of approximately 200g each, roll into rounds to expel air, then let rest for about 15 minutes.
3
Shaping
For shaping, flatten the dough, then roll it up tightly from top to bottom using the tri-fold method.
4
Final Fermentation
Once the dough has fermented to twice its original size, score the surface with a French bread scoring knife, then it is ready for baking.
5
Baking
Reference baking temperature is 190°C for the top heating element / 180°C for the bottom heating element, bake for 25 to 30 minutes.
