IṢẸ́ ỌNÀ
ẸWÀ ÀTI ÌLERA
IṢẸ́ ỌWỌ́
ÀṢÀ ÀTI ÌTÀN
ÌṢERÉ
ÀYÍKÁ
OÚNJẸ ÀTI OHUN MÍMU
REVERSE ENGINEERING
SÁYẸ́ǸSÌ
ERÉ ÌDÁRAYÁ
ÌMỌ̀-Ẹ̀RỌ
ÀWỌN OHUN WÍWỌ̀
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.
Olùbẹ̀rẹ̀
Two hours
Ìlànà
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.
Àwọn ohun èlò fún ìgbésẹ̀ yìí:
Hóró àlìkámà kíkún1 kgÀwọn irinṣẹ́ tí a nílò:
Òṣùwọ̀n Díjítà Ilé Ìdáná
Abọ́2
2
Grind fine
Grind fine
Feed the berries slowly through the quern and grind them as fine as it will go.
Àwọn irinṣẹ́ tí a nílò:
Òkúta ọlọ ọwọ́Abọ́3
3
Sift off the bran
Sift off the bran
Shake the meal through a fine sieve. Keep the flour; set the bran flakes aside.
Àwọn irinṣẹ́ tí a nílò:
Ajọ Ojú KékeréAbọ́4
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.
Àwọn irinṣẹ́ tí a nílò:
Òkúta ọlọ ọwọ́Ajọ Ojú Kékeré5
5
Flour and bran
Flour and bran
Ń ṣí ìwé Jupyter…
Àwọn irinṣẹ́ tí a nílò:
Òṣùwọ̀n Díjítà Ilé Ìdáná6
6
Store
Store
Keep the flour in an airtight container in a cool place.
Àwọn irinṣẹ́ tí a nílò:
Ohun ìkó tí afẹ́fẹ́ kò lè wọ̀Àwọn ohun-èlò
1- Àyè
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