UBUCIKO
UBUHLE NEMPILO
UBUCIKO BEZANDLA
AMASIKO NOMLANDO
EZOKUZIJABULISA
IMVELO
UKUDLA NEZIPHUZO
REVERSE ENGINEERING
IZAYENSI
EZEMIDLALO
UBUCHWEPHESHE
IZINTO EZIGQOKWAYO
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.
Oqalayo
Two hours
Imiyalelo
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.
Izinto zokwakha zalesi sinyathelo:
Izinhlamvu zikakolweni eziphelele1 kgAmathuluzi adingekayo:
Isikali Sedijithali Sasekhishini
Indishi2
2
Grind fine
Grind fine
Feed the berries slowly through the quern and grind them as fine as it will go.
Amathuluzi adingekayo:
Itshe lokugaya lesandlaIndishi3
3
Sift off the bran
Sift off the bran
Shake the meal through a fine sieve. Keep the flour; set the bran flakes aside.
Amathuluzi adingekayo:
Isisefo Senetha EcolekileIndishi4
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.
Amathuluzi adingekayo:
Itshe lokugaya lesandlaIsisefo Senetha Ecolekile5
5
Flour and bran
Flour and bran
Ilayisha incwadi ye-Jupyter…
Amathuluzi adingekayo:
Isikali Sedijithali Sasekhishini6
6
Store
Store
Keep the flour in an airtight container in a cool place.
Amathuluzi adingekayo:
Izitsha zokugcina ezingangeni moyaIzinto
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