Soft & Fluff 60% Whole Wheat Honey Bread - Yudane/TangZhong Method
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- เผยแพร่เมื่อ 28 พ.ย. 2020
- Whole wheat flour is made from wheat without the bran removed with original colour and flavour. It is rich in dietary fiber and has been loved by many people who pursue a healthy diet. But bread made from whole wheat has a coarser taste, which is far inferior to white bread.
This time, please put aside your prejudices. Whole-wheat bread with 60% whole-wheat content can also be pulled into thin slices continuously, which is as soft and moist as Japanese White Bread, while being low in sugar and oil is very healthy.
The bran flakes in whole wheat flour will destroy gluten like small blades. In order to have a better taste and good gluten, we need soak all the whole wheat flour and about 90% water the night before making bread. After mixing well, put it in the refrigerator to soften the bran. After soaking whole wheat flour for a long time, the bran will be soft and produce gluten.
The wheat bran and endosperm contained in whole wheat flour have high water absorption, much higher than ordinary white flour. Only by adding enough water can you make soft, fluffy and moist bread. This bread has a water content of up to 73%. Because whole wheat flour is very absorbent and the dough is well kneaded, it is easier to handle with some small techniques.
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Baking pan size: Pullman 9x4x4"
The pan I using: amzn.to/32PucF9
🍞Recipe for Pullman 9x4x4" 1 loaf
Bread ingredients:
Bread Flour 130g
Fine Grain Whole Wheat Flour 200g
Instant Yeast 4g
Salt 5g
Honey 40g
Cold Water 210g
TangZhong/Yudane 55g
Cold Water 10g
Unsalted Butter 35g （Softened)
Yudane Ingredients:
Bread Flour 27g
100C° Hot Water 34g
🍞Recipe for Pullman 9x4x4" 2 loaves
Bread ingredients:
Bread Flour 260g
Fine Grain Whole Wheat Flour 400g
Instant Yeast 7g
Salt 10g
Honey 80g
Cold Water 420g
TangZhong Yudane 110g
Cold Water 20g
Unsalted Butter 70g （Softened)
Yudane Ingredients:
Bread Flour 54g
100C° Hot Water 68g
🍞Recipe for 450g pan 1 loaf
Bread ingredients:
Bread Flour 104g
Fine Grain Whole Wheat Flour 160g
Instant Yeast 4g
Salt 4g
Honey 32g
Cold Water 168g
TangZhong/Yudane 44g
Cold Water 8g
Unsalted Butter 28g （Softened)
Yudane Ingredients:
Bread Flour 22g
100C° Hot Water 28g
🍞Preheat the oven to 350F° / 180 C° 30 minutes in advance, and bake for 38-40 minutes on medium low rack.
💕 Tips:
◆ Using yudane, I made 4 loaves of bread, because the water temperature drops too fast when only 2 loaves are made, and the water will cool down faster. Make 4 loaves at a time, the temperature will be slowly drop if there is more water, and the dough will be better in gelatinization.
◆ Because there will be a little loss when doing yudane, so we have to calculate a little more in the yudane to avoid insufficient amount of materials.
◆ Unused yudane can be stored in the refrigerator for 3 days, and the frozen storage time will be longer.
◆ Freshly made yudane need to be cooled at room temperature before putting them in the refrigerator.
◆ The whole wheat flour contains flakes of bran which like a small blade, will easily destroy gluten. Be sure to mix it with enough water to soften it and put it in the refrigerator overnight. (4 hrs to 12 hours) Don’t let it sit for too long or else the bread will taste sour. Do not need to back to room temperature when using, directly mix and stir with other materials.
◆ To make whole wheat bread , you do not need to beat the dough to a very fine film. The mixing time must be controlled. The whole wheat flour mixed with water will be hydrated if you let it sit overnight. It is very easy to get gluten, you need make sure to not over kneed the dough and watch the mixing process carefully.
#全麦吐司 #WholeWheatBread #全麦面包 #蜂蜜全麦吐司 #HoneyWholeWheatBread
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My videos have very detailed subtitle explaining every instructions. Please click on the player window and then press the "CC" button to turn on the subtitles.
我的视频都配有非常详细的字幕解说，请点击播放窗口然后按“CC”按钮打开字幕。
good sharing, thanks! very detailed explanation. Can I replace wheat with rye flour?
Maybe you can try, it should be ok.
@@AllCookingStuff will share if i success!
Can replace butter with oil?
@@bluebirdy1774 Yes, i replaced half portion of the butter to olive oil. It tastes just as great 👍
這兩天做了兩條吐司，超級成功，沒吃過60%全麥還可以這麼柔軟的，真的超級愛！而且二次發酵很快就發好，發得又胖又高看了就開心😆😆謝謝老師的分享，你的食材列表真的超級貼心！希望可以有更多全麥麵包的分享☺️☺️
我已經照說明做了N遍了，好好吃，也做了送給朋友，大家都好愛它的口感！謝謝老師！
今天试做老师的方法，很香，也很好吃，谢谢老师耐心的教程，感恩，感恩
按照你的配方，做出来的麦包非常好吃😋！很松软又拉丝，谢谢你的分享
超好吃的！放到隔天還是很軟很好吃,沒有老化. 謝謝！
视频拍摄的细节比如用手指测试面的粘湿度和关键点的提醒和文字说明好贴心周到，直观易懂。对新手非常有帮助， 避免了翻车。茫茫美食博海里难得的把自己的经验亳无保留的分享。非常感谢。
Never imagined a 60% wholewheat bread would be so soft! Baked this yesterday. Amazing softness and texture. So happy to follow your bread recipes. They come out very well. Thank you🙏❤
老師我大愛你食譜,做450g的一半分量,燙種放錯水位也放錯非常黏濕+粉粉,以為失敗了,結果做出來還是成功了,非常好吃😋一樣柔軟太棒了🌹
I love the time stamps for mixing! So detailed. Thank you for adding it!
謝謝分享 成品非常柔軟好吃，本以為只加蜂蜜不夠但甜度是剛好的，第一次做出這麼成功的全麥土司，再一次感謝！
👍👍👏👏
謝謝您的食譜，很棒很好吃。吐司也很柔軟
老師超喜歡妳做的每種麵包，視覺享受感覺超美味，謝謝妳!😋😋😋👍👍👍👍👍👍👍
这是很好的食谱，终于打出膜😄,谢谢分享！
厉害了！好松软哦
您好，您的麵包都做得十分好，我都有按照配料做了吐司，很成功，因為60%的全麥粉很適合我的要求，十分謝謝！🌹🌹
我住在香港。
👍👍
感恩老师的食谱！这是我所做过的最最好吃的面包🍞
Very soft, fluffy n super yummy 😚
谢谢😊
尋尋覓覓找全麥配方，終於看到你視頻，跟著你的步驟做，果然成功了，真心感謝🙏
👍👍
第一次試這個食譜，沒有很成功，但確實很鬆軟！可能是我發酵的時間還沒有掌握地很好，生胚入盒以後，我等到八分滿，結果預熱後，就縮下去了。下次再試一次！
我今天试做了这款面包，很成功，一点不觉得全麦面包难吃了。谢谢耐心细致的教导。
剛出爐很香，很軟，很好吃的全麥麵包。謝謝分享!
👍👍
今日用老师的方子做了一条面包，make a slight change for 20 g 蜜糖 , 20 g butter. I added a pinch of yeast to the water and whole wheat flour for overnight, and came out nice. Thanks for the great recipe!
👍
成功了，成功了，昨天下午開始做，因為全麥麵粉要浸泡冷藏4小時以上，所以做到快11點才烤好，撐不到等到它冷卻，只用廚房巾蓋著一晚，剛剛抱著懷疑的心情切它， 天啊！沒有想到這麼柔軟濕潤，太好吃了，感謝分享這麼好吃的全麥麵包食譜，其他的也不用試啦！就收藏這一份就好了👍
👏👏真棒，比我自己做成功了还开心！
@@AllCookingStuff 要感謝您的指導，這個麵糰可以做很多變化，真的很棒💯 x 💯
不客气哦，吐司面包是基础，做好了以后做花式面包就变得容易了
thank you for explaining and sharing your recipy, I always wanted to make bread with whole wheat flour, and most the time I failed. I'll try your recipy soon, again thank you.
谢谢你的分享！
Excellent whole wheat bread. I just love bread with this kind of soft, fluffy and tender. In my country during the those earlier days we used to have this kind of white and whole wheat bread made by the Indian bakers. These breads are called Bengali bread bcoz these bakers are Bengali's from India. There are no more such breads anymore. Thanks for your recipe. I like the bread.
面团看着真柔软👍🏻👍🏻👍🏻
谢谢，这个面包的含水量很高，缺点就是操作时面团比较粘
我今天做了2个450很好吃,感恩
👍👍
It looks wonderful and perfect 😍👍 thank you for recipe 🌹
Thanks for the recipe. Just baked following ur recipe it came out great very soft
Шерри.пересмотрела ,может,раз 20,боже .какая красота.Большое спасибо Вам.Удачи и везения.Израиль
You are God sent! I was just looking for a whole wheat loaf recipe and this video came right in front of me eyes!! Wow! It is a sign that I should make this bread haha. Not sure it will come out like yours but I will do my best to follow all your tips and instructions. Thank you so much for the very detailed recipe! It really helps people like me who just started learning how to bake. More power to your channel. God bless!
Thank you for your supporting 😊
I tried it and it turned great😍, but i replaced water with milk, it the softest whole wheat bread ever, thanks❤️
👍👍
我按照你的视频做了，很好吃，非常感谢。有两个问题：第一：为什么黄油要后面再加进去，不可以一起加吗？ 第二：初次搅拌后醒面二十分钟一定要放进冰箱吗？室温不是更好吗？
今天試做了，非常好吃又拉絲鬆軟
我做450g的份量，把其中的全麥麵粉100g跟水100g做成波蘭種，一樣有用燙種，結果要打麵糰時照著影片加了最後的冷水，應該要加8g但加了20g😅，原以為會太濕黏，但也還好
做出來的吐司比純高粉的略矮一些，但已經非常滿意了，迫不及待想再做第二個😍
謝謝分享食譜🙏🙏🙏
👍👍
第一次尝试用手揉，成功了！谢谢分享，会继续关注的。😘
I tried it with no luck, it's sticky even I could not hold it or shape it,
If your dough is too sticky, next time try to decrease the amount of water added. Adjust the water amount according to the dough.
@@AllCookingStuff thanks dear😊
@@AllCookingStuff can i use the same day method, not the tangzhong, also, can i use mik instead of water🤔
谢谢老师，我成功了。马来西亚。
👍👍
Looks so beautiful thank for sharing
🙋♀️昨天试做，超好吃，今天吃还是一样很柔软，谢谢老师你的大爱
臨時想做，可以放室溫長時間而不放冰箱冷藏嗎？
Whole wheat dough should be left alone at least 4 hours. If your room temperature is high(above 22C), put it in refrigerator can help control the dough temperature when kneading
@@AllCookingStuff I just did 😄
Thanks for sharing the recipe. First attempt and it came it soft and chewier than store bought bread. Do you have tips or method to keep the bread soft after it cool down?
谢谢 all cooking stuff, 我成功了。
不客气！👍👍
Made this last night so soft and chewy texture delicious thank you for sharing this recipe
👍👍
Thanks for sharing softly and fluffy whole wheat bread, i will try my best to cook like you.
I believe you will. I even don't know how to cook about 10 years ago. 😀
The main challenge of this bread is that the dough is a little bit soft and sticky compare to white bread dough. Use a non-sticky plastic scraper to help you shape the dough. Use as less dry flour as you can. Too much dry flour will affect the texture and shapes of the baked bread.
想像面包考出来的麦香味,好想吃喔！
老師你好☺️想請問如果要做450g帶蓋的吐司，配方要如何調整？謝謝你
Your bread 🍞 looks so light and soft ! It's a perfect bread 👍🔥
感谢分享视频。
Thank you for sharing. Excellent recipe. Very happy with the result. I made 2 loaf❤
請問：這配方可以做麵包嗎？
Una disculpa, ya vi, que sí están los ingredientes en inglés en un recuadro al inicio, gracias 🙂 luce maravilloso ėste pan👍👍
Perfect!! 👏👏👏👍👍thx for sharing 🌸🌼😍
我注意到每次你放一个糊状物时它都会放松，但你让它休息多久？🤔🕝
Can I mix 400g wholewheat flour with 420g milk instead of water?
Omg this recipe is perfect. So soft and delicious. I will definitely make this, I loved it 🤩
Thanks, hope you enjoy 😀
老師我迫不及待想試做這款麵包了😊
想請問您我用450克烤模、是要用材料中的160克細全麥粉加上168克的冷水混拌均勻放冷藏隔夜嗎？
如果冷水想改成牛奶需改為幾克呢？
蜂蜜如改為海澡糖、那後放的冷水8克需增加多少水量呢？謝謝❤
I follow the procedure but what the bread shrinks when I take out from the oven?
Should i use thermometer for dgree or can i made it with ur descrebtion only
老師我是你的忠實粉絲，今天又學做了這種麥包，非常成功，謝謝你！，如果水換成牛奶可以嗎？
可以试试，牛奶的用量要增加一些。牛奶用冰牛奶，避免烤好的面包有酸味，全麦面不能浸泡太久。
您好 烤箱預熱15分鐘，要放入原本發至8分🈵️的麵糰突然塌陷是何原因呢？
You're every knowledgeable and very honest in your recipes and methods. I have made the white sandwich bread with amazing result just like the how it turned out in your video. Thank you so much!
👍👍 I like baking very much, and I bake almost every day. So I understand everyone's needs. What I share here are the recipes and experiences I have summarized over the years. The videos and pictures are true reflections of my production process and results. I hope to help everyone and hope that everyone can re-produce satisfactory works.
ale extra...musze spróbowac upiec...troszke pracy trzeba włozyc w ten przepis,ale widac warto :) dziekuje :)
Perfect!
在Pullman Soft & Fluffy Japanese White Bread (ShoKuPan) 食譜加入whipped cream, honey and condensed milk , 這三種材料混合在一起特別有不同風味．今早也做了whole wheat bread with honey食譜，不知是否先入為主，對shokupan toast 食譜情有獨鐘，
可否麻烦老師提供另一食譜whole wheat bread with whipped cream, honey and condensed milk! Thx！
Great recipes to really make your bread texture improve. I always thought that only bakeries using proprietary products could produce a soft layered texture. Now I can. Wow. Thank You.
@All Cooking Stuff 請問妳有款有加核桃的帶蓋中種吐司的影片怎不見了！
今天试做了 简直是吃过最好吃的全麦吐司！完全按照方子做的 老师我想请问一下 烫种冷冻之后可以放多久呢？用之前隔夜解冻就可以了吗？ 谢谢！肯定会经常用这个配方
烫种完全冷却后，分小包密封包装，冷藏3天，冷冻保存约1个月，冷藏或室温解冻即可
今天我參照老師的食譜，再加些青提子乾。麥飽做出來好柔軟和好味道。我想問老師我可否不用蜜糖，改用紅糖代替呢？那麼水份是否要加多一些呢？謝謝老師。
可以用红糖。 40g 蜂蜜换成红糖，可能需要增加8g的水。
beautiful bread, i simply love it i wish you could include baker's pourcentage as well in your videos. Thanks looking forward to your next video
If you are familiar with baker's percentage, it's really not a big deal to calculate it on your own. I did it for this recipe:
Flour total: 330gr | 100%
Yudane: 55gr | 16,67%
Yeast: 4gr | 1,21%
Salt: 5gr | 1,52%
Honey: 40gr | 12,12%
Water: ~215gr | ~65,15%
Butter: 35gr | 10,61%
There you are. :-)
汤种要放多久才可以做
WoW 🤩 great job 👏
Thanks 😊
For 1 loaf recipe, can I replace 130g of bread flour with whole wheat flour? But I still use bread flour for yudane.
Btw thankyou for your recipe, I have already baked it twice and turned out so good.
Generally, if use too much whole wheat flour, the bread may not rise well when baking, and result a not fluffy, not soft bread.
Anyway, you can try your ideas, and may be ok if your whole wheat flour has good gluten.
感恩分享 💐💐💐 请问，如果不加蜂蜜会有什么区别呢? 😊
你不喜欢蜂蜜可以不加，但可能需要多加一些糖来增加甜度
I followed the recipe step by step and it turned out great. The dough is sticky due to its high water content but I used the tricks and tips in the video, I'm so happy I successfully shaped the dough and made it so tasty. Thanks for the great recipe.
看着就流口水😋😋😋👍👍👍只是我还没有和面机(厨师机)。你这款厨师机大小正好，能把厨师机的型号规格，厂家等详细介绍给我吗？你这款机器好用吗？谢谢。
我用的是KitchenAid Pro Line® Series 7 Quart Bowl-Lift Stand Mixer，质量还行，用了6，7年了。只要不搅打很硬很多的面团，这个机器还是很耐用的。
www.kitchenaid.com/countertop-appliances/stand-mixers/bowl-lift-stand-mixers/p.pro-line-series-7-quart-bowl-lift-stand-mixer.ksm7586pca.html?
Yeay...finaly i have yudane recipe for wholewheat bread. Thank you
Hope you enjoy
Im trying your bread today. It turn out to be a beautifull bread. Thank you 😊😊
👏 good job!
What a beautiful video, very easy to follow with the subtitle. I absolutely like how you mention the speed setting and the kneading time. The bread looks very soft. I will try to make this for the family. Just wondering, would this TangZhong or poolish methods breads be ok to bulk ferment overnight (1st proof) after i add the TangZhong to the main dough, then shape and complete the final proof on the next day? If so is there a recommendation as to how long to store in fridge?
Does it matter if my loaf pan is only 6.5cm tall? Many thanks.
I never do long time final proof after shaping. The loaf pan height doesn't matter too much, your bread my be mushroom shape if too short.
If you want to over-night proof in refrigerator,
1.you may need to change amount to instant yeast added. if too much yeast, it may proof too fast and get out of the pan, even in refrigerator.
2. also pay attention to the dough temperature. the dough will take time to cool down after put in refrigerator, dough will proof fast at higher temperature.
@@AllCookingStuff thanks for the detailed explanation. I will give it a try. I am a newbie at bread baking, so hopefully it will turn out ok.
What if the dough comes out stiff from the fridge? Do i just give it more resting time before proofing?
@@alice5362 8
老師：請問這款想加些亞麻籽粉，是要把全麥部份減少還是高粉不份呢？謝謝
都可以。
只是，如果减少高粉，面包的高度会降低。
想请问如果我是想做一个吐司的分量罢了，那是不是所以材料除余2就行了？谢谢！
是这样。我在视频下面的“视频说明”里有1条和两条吐司的配方表
Can I use milk instead of water when soaking the whole wheat flour?? I really wanna try this
I haven’t tried soaking the whole wheat flour in milk before. Maybe you can try it.
I'm so happy seeing this. I just bought a whole wheat flour and been searching up and down for a he perfect recipe. I find yours very detailed and looks awesome.. I must try it out. ❤️❤️❤️
Hope you enjoy
I’m so excited to make this bread! I have prepared yudane and whole wheat to make tomorrow wish me luck 😂
I have a question, if i made yudane too much I will keep in refrigerator and use for next bake, can I?
Hi, yudane can be stored for up to 3 days in the fridge or you can freeze it for up to 1 month, and it is best to divide it into the amount you will regularly use and store it in an airtight container. Don’t forget to refrigerate and thaw at room temperature before use. Good luck!
@@AllCookingStuff thank so much, I made the dough already and it was pretty! I can predicted it will turn out good when baked! 🥰
Thank you for sharing
Hi there.. if i make 1 loaf. How much the bread flour & water (yudane/ tanzhong methods) should i use? Thank u🙏
There is recipe for 1 loaf in the video description, please check
請問如果沒有廚師機，用手揉的話有甚麼額外要注意的點嗎？
这款面团水分含量比较高，用手揉面会比较粘手。面粉的牌子不同和季节不同时，面粉的吸水性都有差异。水的用量注意多次加入，包括全麦的水量。
手揉的方法可以参看视频 th-cam.com/video/3ljgp3bnp10/w-d-xo.html
I just made 2 loaves and they are the softest wholemeal bread I've ever tried. Can I add 60g each of nuts and raisins next time. When to add?
yes you can add when finished dough kneading, or you can add nuts and raisins when shaping the bread
是否有什么方法可以用来测试所使用的面包粉，其吸水率的强弱？眼测么？😅 太想掌握这一块。因为有几次很严格的照着老师的食谱做其他面包，面团都较偏向湿粘而不易整形。谢谢。🙏🏼😊
有些食谱水含比较高一点，刚刚混合好还没有面筋时，是有一点粘盆粘手(这并不算高水量面团），但是搅打几分钟出面筋后，就应该成团变得比较光滑。如果你的面团减了水，又搅打了一会儿，还是很粘，说明面粉吸水性很差。
还有换一下其它品牌的面粉试一下，先买小包装的。
也可以问一下周围的朋友了解一下哪一款品牌的面粉好用。
好的！为求进步，我会继续努力的！您的提示让我受益不少，谢谢您这么用心回复。感恩！😊🙏🏼🙏🏼
老师，若是手揉有什么需要注意的事项吗？
这款面包的水含量比较高，还没有形成比较好的面筋时会比较粘手
可以试试用水合的方法，除了酵母和黄油之外，水暂时不加，把其它材料混合均匀并且检查面团是否需要添加水，如果感觉面团比较软了就不需要添加水了，面团完全混合均匀后，密封盖好放入冰箱冷藏30分钟（面粉和水混合后会产生一些面筋）取出加入即溶酵母就可以进行下一步的动作了，其它的都可以参看一下视频里面团的状态
手揉这款面团大概需要40分钟左右
想请教下，烫种是需要去食谱里的面粉和水去做的吗？还是另外加的就可以了？像老面一样？
另外加
Hi,thanks for sharing nice recipe! I wonder instant yeast 3g or 4g for one loave?because on description show 4g. But on a video's subtitle show 6g. for 2 loave
It should be 7g for 2 loaves, 4g for 1 loaf. I just corrected the subtitle. Thanks for your reminding.
@@AllCookingStuff Thank you~😊 tonight I have already prepared Tangzhong and Tomorrow I will make it. 😆🙏
今天試做了老師的全麥土司很柔軟！請問如果奶油改成食用油的話ㄧ樣是後下？
可以用其它无味的油，油提前下不容易揉出面筋
謝謝您的解答！老師的視頻拍的很清楚呦！
连续做了你两款土司：一款椰蓉土司，一款今天的全麦蜂蜜。给自己打98分😜😜😜。谢谢老师分享，已转铁粉🌹🌹🌹现在文学城烘焙群500人还有其他两个大群都知道您啦🥰🥰🥰加油加油，早日突破订阅量10万大关。到时别忘了接见我😜。
🙏😄多谢你的热心支持哦！
您好，40g蜂蜜，糖份也是不低，請問需要用高糖酵母嗎？我的是低糖酵母。感謝您的分享，好漂亮的拉絲👍
40g蜂蜜可能只有25-30g糖分，烤出的面包吃起来只是微甜，所以不需要特殊的酵母。我一直只使用普通酵母，不会有问题
All Cooking Stuff 明白了，太感謝您了。
Wow fantastic! Can you made 100% whole wheat flour?
Thanks for your suggestion!🙏
老师，请问我放葡萄干和南瓜子在面团上面才卷会破坏面筋吗?我试过两次做全麦吐司，到二次发酵时面团会裂开，然后就发不起，请问是哪里出了问题?🙏🙏
南瓜子放入搅打好的面团时，要用折叠的方式，可以防止破坏面筋，南瓜子作为内馅卷在面团里也可以的。
面团开裂，可能是没有盖好，面团变干了。
如果你的酵母有分高糖酵母和低糖酵母，这款面包需要用耐高糖酵母。
您好，請問一下您的全麥麵粉是2代粉還是3代粉呢？謝謝您
这个我真不知道。我这里好像不分2代粉還是3代粉
is it possible to get the same softness of the bread with whole-grain flour that is coarse and is not fine whole wheat flour?
You can only use small amount of coarse whole-grain flour, the bread will be not fluffy if add too much.
In the description you have stated not to let the whole wheat flour sit for too long, may I know how long is too long? Thank you
The soaked whole wheat cannot sit in the fridge for over 15hrs. I tried using soaked whole wheat that has sit for 17 hrs. When I baked it, it became a little sour tasting.
When you soak the whole wheat, you should use cold water.
Love this recipe! The bread came out perfect so soft! However I noticed the bread collapsed after it cooled down.
it is ok if a little bit shrink when cooling.
1. make sure the bread is fully baked. you make the internal temperature when bread is took out the oven if you have a insertable thermometer, the internal temperature should be over 92C
2. lightly tap the baking pan when out of the oven.
This can happen if you leave your dough to proof for too long. This can be because the day is warmer than usual or your ingredients are too warm. Also, pay close attention when she says that you mustn't over-knead the dough in your stand mixer during that last stage. It doesn't need to be completely smooth like regular white flour. Whole wheat flour is a bit more delicate to handle than any white flour but the resulting bread is so worth it! Don't give up!
老师可以用中筋面粉代替高筋面粉吗？
这里最好用高筋面粉。这款面包全麦面粉含量很好，全麦面粉没有什么筋性，所以主要靠高筋面粉来提高面筋
Hi! Can I substitute the honey with brown sugar? If yes, how much is the portion? Thank you! 😊
For every 40g of honey, that will be 32g of brown sugar
@@AllCookingStuff thank you so much for the information. Will try soon.