Author Topic: Unbleached instead of bread flour  (Read 10 times)

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Offline Topking79

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Unbleached instead of bread flour
« on: Yesterday at 11:50:58 PM »
Hi there :-

  i used this formula by using bread flour and it turns out perfectly... By kneading it in food processor for app. 1 minute after, little more kneading with hand just for 30 seconds... With app. 72 hours fermentation in the fridge.

255g flour      (100%)
153g water      (60%)
1.5g yeast        (.6%)
6g salt            (2.4%)
4g oil              (1.5%)
2.5g Sugar        (1%)

My question is... I was out of bread flour... And i only substitute it with unbleached flour..
But the dough was too much wet inside the food processor.. Where i added again more than 5 or 6 Tbsp of the unbleached flour.
Is this normal?
I mean does actually the bread flour needs more water than the unbleached one?
And do i need any adjustments if i want use the unbleached flour?

Thanks in advance.