[一緒に作る製パン動画捏ねない全粒粉の塩パンの作り方(211)

TASTY WHOLE WHEAT BREAD
Healthy Whole Wheat Bread
by Baker's Channel
Ingredients
70 g Bread flour
70 g Whole Wheat flour
2.8 g Salt
0.6 g SAF Red (Instant Dry Yeast)
9 g Malt water (1:1 malt + water)
98 g Water (pure water, warm)

Directions

01. In a bowl, place bread flour,
whole wheat flour, salt and
yeast distant from each other.
Mix the dry ingredients.
02. Add the pure warm water and
the malt water. Mix all the
ingredients until blended and
moistened.
03. Transfer the dough to a
container, cover it with
plastic wrap and the lid.
Let it rest for 60 minutes, at
room temperature (25 °C).
04. Or refrigerate the dough for
12 hours at 5 °C, for
long fermentation at low
temperature.
05. Dust the dough and the board
with flour. Transfer the dough
to the board and cut it in 3
pieces of equal weight.
Pre-shape the dough into balls
and cover them with the bowl.
06. Let them rest for 20 minutes,
at room temperature.
07. Uncover, dust the balls and
final shape them like small
and thin baguettes. (Flat, fold,
roll, stretch, twist while
stretching and close each loaf
tightly).
08. Place the small long loaves in
a baking sheet, lined with
parchment paper, and
carefully straight them as
they are twisted. Sprinkle the
loaves with coarse salt.
09. Bake the loaves of bread in
pre-heated oven at 250 °C
(482 °F) with steamer, for 12
minutes.

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全粒粉パン大好き♡これにクルミを足したいけど、材料の割合は変えたほうがいいですか？