Hapa wheat recipe

Hapa wheat

Oakland, Estados Unidos
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Masa madre perfecta

Edad

9Años
Color

Country of origin Estados Unidos

sabor
& aroma

Asia
Australia
Antártida
África
Europa
Norteamérica
Sudamerica

en el mundo

  • 3003 masas madre
  • 111 paises
  • 2506 ciudades

Mezcla

75%
25%
Líquida Harina Otros
Hapa wheat

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desde 2016

I wanted to recreate bread I ate in Europe. It's a personal challenge to bake bread as good if not better than we can buy for a lot less money.

Características

Very active, usually requires just a few hours at room temperature to become bubbly and risen.

gusto

Hapa wheat top shot
Hapa wheat jar shot
Hapa wheat front shot
Hapa wheat rising shot

Receta

Ingredientes de partida

  • 50% Bread flour
  • 50% Whole wheat flour
  • 100% Water

ingredientes de alimentación

  • 50% Starter
  • 50% Bread flour
  • 50% Whole wheat
  • 100% Water
1
I add 2 ounces of starter to 4 ounces of water and 2 ounces each bread and whole wheat flour; 1:2:2 ratio.
50% Starter 50% Bread flour 50% Whole wheat 100% Water

método de trabajo

1
A mix of bread and whole wheat flour, 100% hydration
50% Bread flour 50% Whole wheat flour 100% Water

Result

Sample bakes

Hearth bread, American sandwich bread, rye bread, challah, and stollen so far.
Hapa wheat Sample bakes first overview
Hapa wheat Sample bakes second overview
Hapa wheat Sample bakes first slice
Hapa wheat Sample bakes second slice

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Comentarios

Grant Kennell

I call it Hapa because it's a mix of white and whole wheat, Hapa refers to people of mixed race ancestry like me so it's a personal allusion as well.