Saturday Loaves

Getting the wholegrain flours to rise like the white is challenge I’ve yet to regularly overcome.

The loaves on the left are 80% strong wheat wholemeal with about 15% strong white wheat flour and a small part of rye. Although the dough rises well during preparation at the last minute it has a tendency to collapse. Whereas the white on the right keeps its volume.

Any clues please comment below!

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