Why do you need more water to make bread with wholemeal flour than white flour?

You need more water to make bread with wholemeal flour than white flour because of the bran and germ present in wholemeal flour.

Here's why:

* Bran: The bran is the outer layer of the wheat kernel. It's high in fiber and absorbs water readily. This means that the bran in wholemeal flour will soak up more water compared to white flour, which has the bran removed.

* Germ: The germ is the embryo of the wheat kernel and is rich in fats and proteins. It also absorbs water and contributes to the overall hydration needs of the dough.

The Result:

* Increased water absorption: The combination of bran and germ makes wholemeal flour more absorbent than white flour. This means you need to use more water to achieve the same dough consistency.

* Changes in dough texture: The increased water absorption can make the dough stickier and more difficult to work with initially. However, with proper hydration and kneading, the dough will become smoother and more manageable.

Important Note: The exact amount of water needed will vary depending on the specific type of wholemeal flour, the environment, and your desired dough consistency. It's always a good idea to start with the lower end of the water range and gradually add more as needed.