Wholemeal soft-wheat flour is the small whole-grain portion of the final flour blend for pane di Cerchiara.
Keep wholemeal flour separate from type 0, type 00 and durum semolina.
Wholemeal soft-wheat flour contains the grain’s bran and germ as well as its floury interior. It is darker and more speckled than a refined white flour. Use the wholemeal flour itself for the measured portion rather than replacing it with loose bran.
Measure the wholemeal portion into the final flour bowl, then mix it with the type 00, type 0 and durum semolina before adding the ripe starter and dough water. Keep the starter refresh and final-dough water distinct; the wholemeal portion is not an extra refresh ingredient.
For pane di Cerchiara, weigh 30 g wholemeal soft-wheat flour with the final-dough flours. The type 0 flour used to refresh the starter and the separate working flour keep their own allocations.
Distribute the small wholemeal portion through the other flours so it does not remain in one patch of the dough. Follow the loaf’s existing kneading, fermentation and baking instructions without adding a separate water allowance for this ingredient.
Choose a pack labeled farina integrale di grano tenero. Wholemeal rye, whole durum grain and a bran-only product are different ingredients. Stone milling is an available product choice, not a requirement for this 30 g portion.
Close the pack after weighing and follow its storage label. Keep the dry flour bowl separate from the water container until you are ready to mix.
Keep the 30 g wholemeal flour portion. Bran is only one fraction of the grain and is not the same ingredient.
Use it in the final-dough blend. The starter refresh has its separately measured type 0 flour and water.
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