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recipe for wholemeal puff pastry
7 Answers
anybody got one?
tried googling for one without any luck
tried googling for one without any luck
Answers
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For more on marking an answer as the "Best Answer", please visit our FAQ.Not got one, but fancy trying one now. The water quantity added would make the most difference. The recipe would need slightly more water than a Strong flour recipe for elasticity. The gluten effect in wholemeal is knocked back by the bran. It should still rise but perhaps not as much. I can't see it would be massively different tbh. Maybe give it a go tomorrow and report back.
Another option would be to possibly replace a small amount of your Wholemeal flour with Strong flour for a lighter dough, therefore rising more. Although if you're after 100% Wholemeal then this isn't really an option.
Another option would be to possibly replace a small amount of your Wholemeal flour with Strong flour for a lighter dough, therefore rising more. Although if you're after 100% Wholemeal then this isn't really an option.
Sorry to disagree with you atalanta, but you are actually wrong. We tried it today. On advice from our flour rep we reduced the water slightly (by one tenth) which surprised me. The only mistake I made was pinning out the pastry too thinly (been a while since I used the pastry brake) which made them quite crispy but certainly not tough. Make sure your pastry is at room temperature too though.
Going to bake more tomorrow from the mixing, but a bit thicker.
You can see them in the oven here.
http://www.flickr.com...80957@N02/6264005220/
I can't give you our recipe, sorry. But it's identical to our normal one except with wholemeal flour and the reduction in water. I'll let you know how I get on with the thicker type when I get round to it.
Going to bake more tomorrow from the mixing, but a bit thicker.
You can see them in the oven here.
http://www.flickr.com...80957@N02/6264005220/
I can't give you our recipe, sorry. But it's identical to our normal one except with wholemeal flour and the reduction in water. I'll let you know how I get on with the thicker type when I get round to it.
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