Hello, everyone.
Welcome to Baker Chef by APCO Malaysia.
My name is Angelo Antawn, executive bakery chef.
And today I'll be showing you how to make whole wheat bread.
For our whole wheat bread, we have bread, flour, water, oil, whole wheat, flour, sugar, yeast
and salt.
So to begin making our whole wheat bread, we're going to start by putting all of our ingredients in
the bowl with our liquid ingredients first.
So we have our water, our oil, our bread flour, our whole wheat flour, our yeast, our salts and
our sugar.
Now we're going to place this onto a stand mixer with a hook attachment.
We're going to mix five minutes on first and another three to four minutes on second speed until we
have a smooth dough with a good gluten formation.
So we'll start our first beep.
So first fight is finished now we can go to our second speed to develop the gluten.
So now our whole wheat bread is done mixing.
We have a nice, smooth dough with a good development to it.
So our whole wheat bread is done.
So we're going to take a container spray with a little bit of oil and we're going to place our holy
bread in for one hour and a half before we can divide and do our shaping.
So our dough is nice and smooth, has a really good gluten development.
So this is exactly what we're looking for.
Now we're just going to cover only about twenty four to twenty six degrees Celsius for one hour and
a half.
So our whole wheat bread has finished its both fermentation.
Now we can take, we can divide and do our shopping for the whole wheat bread.
So we just put a little bit of flour onto the dough.
We're going to unfold and let it just fall out of the container by itself.
Now we're going to take and we're going to divide two hundred and fifty gram portions.
We're going to make a smaller loaf, but you can go any size that you like for this.
We can do 350 five hundred.
We can even make a one CGG loaf if we want a very big loaf.
So once our dough has been divided, we can go ahead and we can start rounding error dough and putting
into our benton's for proofing.
So we'll bring all the four corners inside.
Just like this, we do one low first, so to shape our holy brand.
We'll begin by bringing the edges inward every time that they bring the edge inward.
I'm going to leave a little edge here.
That part I now bring to the center.
And when you get to the end, we should have a roughly round piece.
Now we turn it over.
And then we're going to around creating a tight skin on the top of the loaf.
So now our loaves are shaped, they're ready to put into the Bannatyne for the final fermentation.
So what I'm going to do is I have my Bannatyne.
This is just a basket that we use are proofing bread that helps hold the shape of the dough, especially
for those maybe a little bit more wetter.
If you don't have this one, we can leave just like this onto a tray covered and proof as is.
So we'll just dust our band a ton lightly with flowers.
The dough doesn't stick.
And depending on the type of Manhattan I'm using, whether it has a linen side or not, this one, there's
no linen, so we can also get a pattern on the dough as well.
Now I'm going to cover the dough and leave it to proof for an hour at twenty four to twenty six degrees
and then I'll be ready for baking.
So our whole wheat bread is now ready to put inside the oven.
So we're just going to take and we're going to flip them out of the Bannatyne and onto our tray for
baking.
You see, because we use the Bannatyne, we have this kind of nice swirling powder.
So now we're going to score the bread.
We're going to use our lamb and we're going to make a cross-check pattern on here.
So like a checkerboard one two three four.
So one, two, three and then four.
So now we're going to place the whole wheat bread into the oven two hundred and thirty degrees with
three seconds of steam for about 15 minutes.
And then we're going to let the steam out by venting the oven and then bake for another seven minutes
until we have a nice color on the loaf.
So our whole wheat bread is now ready to take out of the oven.
So now we're that's going to place onto a wire rack to cool down before we're ready to serve.
Thank you for tuning in a bakery chef by Africa Malaysia.
Happy baking.