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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.
Utangiye
Two hours
Amabwiriza
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.
Ibikoresho by'iyi ntambwe:
Imbuto zuzuye z'ingano1 kgIbikoresho bikenewe:
Iminzani ya Digitale yo mu Gikoni
Ibakuli2
2
Grind fine
Grind fine
Feed the berries slowly through the quern and grind them as fine as it will go.
Ibikoresho bikenewe:
Ibuye ryo gusya ry'intoki
Ibakuli3
3
Sift off the bran
Sift off the bran
Shake the meal through a fine sieve. Keep the flour; set the bran flakes aside.
Ibikoresho bikenewe:
Akayunguruzo Gafite Urukoma Ruto
Ibakuli4
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.
Ibikoresho bikenewe:
Ibuye ryo gusya ry'intoki
Akayunguruzo Gafite Urukoma Ruto5
5
Flour and bran
Flour and bran
Gupakira ikaye ya Jupyter…
Ibikoresho bikenewe:
Iminzani ya Digitale yo mu Gikoni6
6
Store
Store
Keep the flour in an airtight container in a cool place.
Ibikoresho bikenewe:
Ibikoresho byo kubikamo bidafungura umwukaIbikoresho
1- Umwanya
Iki gishushanyo gikora

Agateganyo
Umuhumbeke w'ingano
Free
114
0
1
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