Wayne Gisslen

Italian Bread: Whole Wheat Italian Bread

Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Use the following proportions of flour in the above formula.

Ingredients

Ingredients U.S. Metric %

Method

Increase the water to 59–60% to allow for the extra absorption by the bran. Mix 8 minutes.