13 дек. 2023 г. · Although, indeed, WW flour is thirstier than regular one, I want to strongly recommend you start with smaller WW ratio at 70% hydration. 50% WW ...

1 апр. 2024 г. · Soak your grains longer and up the hydration for whole wheat. You need to soften the bran or it will tear your gluten. I'd run 70% hydration ...

25 мая 2020 г. · Yeah, the whole wheat is going to need more water. Just a bit at a time until you get the proper consistency. Upvote 2. Downvote Reply reply

27 окт. 2020 г. · Looking back at the recipe it was relatively low hydration (around 77%) but I know from reading this sub that whole wheats absorb more water.

27 июн. 2021 г. · I read that whole wheat needs a bit more time. Including the stretch and folds, I probably fermented for 4 hours, although it could have ...

28 мар. 2016 г. · Upon first combining, you might feel like the dough is way too dry and needs more water. It doesn't. You need to let the dough autolyse for ...

23 апр. 2022 г. · Typically you need to adjust water up 5-10% for whole wheat. Upvote ... His nyt low knead bread recipe had guidance on adding some whole wheat.

16 апр. 2018 г. · As mentioned, whole wheat absorbs more water. but for high hydration (white or whole) it's important to build a strong gluten network (I use ...

4 февр. 2023 г. · You get less open crumb with whole wheat. You can try adding a little more water and shortening your proofing time as whole wheat/rye proofs ...

1 апр. 2021 г. · Now chances are as well that your dough is not high gluten either, which would explain that it doesn't need more water... But I'd say, from the ...