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Bread Flour: Hard Wheat Ground on a Quern and Sifted
Bread flour, or strong flour, is flour from hard wheat. Hard wheat holds about 12 to 14 % protein and is rich in gluten, which makes dough stretchy and traps the gas from the yeast, so the loaf rises well. Grind hard wheat berries fine on a quern, sift off the bran, grind the coarse bits again and sift once more.
The picture: our diagram, hard wheat to quern to sieve, flour and bran.
初学者
Two hours
说明
1
1
Choose hard wheat
Choose hard wheat
Use hard wheat berries; soft wheat makes weak flour. Pick out stones and chaff and weigh the grain.
此步骤所需材料：
整粒小麦1 公斤所需工具：
数字厨房秤
碗2
2
Grind fine
Grind fine
Feed the berries slowly through the quern and grind them as fine as it will go.
所需工具：
手推石磨盘碗3
3
Sift off the bran
Sift off the bran
Shake the meal through a fine sieve. Keep the flour; set the bran flakes aside.
所需工具：
细目筛碗4
4
Grind the coarse bits again
Grind the coarse bits again
Pass the coarse bits caught with the bran through the quern again and sift once more. Add this flour to the first.
所需工具：
手推石磨盘细目筛5
5
Flour and bran
Flour and bran
正在加载 Jupyter 笔记本…
所需工具：
数字厨房秤6
6
Store
Store
Keep the flour in an airtight container in a cool place.
所需工具：
气密储存容器
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