English

[Irakli Chikovani]

I still have some questions.

In chapter 3 / Types of flour and dough instructor is saying that he is going to use bread flour W180. (0:47 seconds).

Using Direct hand kneading with whole flour

Strength of 00 flour should be W 250-300?

what Strength of whole wheat flour should be?

Indirect Kneading using a kneader with biga

Strength of 00 flour should be W 250-300?