The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Yeah, I baked a loaf today.  I improvised a recipe:


1 c. white flour                    4 t. oil


1 c. whole wheat flour          3 T. pepitas


1/2 t. salt                          1 T. wheat germ


1 1/4 t. yeast                     2 T. wheat bran


3/4 c. water                        2 T. sesame seeds, 2 T. flax seeds


Used the dough setting on the bread machine.  Took the dough out, let it rise 20 minutes, baked it at 400 degrees for about 22 minutes.  I waited an hour, then cut it.  It was kind of gummy.  Edible, but too gummy for my likes.


I looked here on Fresh Loaf, and the suggestions to fix gummy bread are: wait longer to cut it.  Bake it longer.


Well, I think I waited long enought to cut it.  But I had the distinct sense that this bread didn't get cooked enough.  Next time, I'm thinking: a) use a high temp and b) bake longer. 


Gummy bread has been a problem for me.  I could also ask my son Bob.  He's an ace baker and he might have some suggestions.  Actually, his bread is my ideal of bread.  His bread is super chewy and the gluten is really developed.  He gets this texture by mixing it a long time - he's got a Kitchen Aid Pro 6 mixer.  He bakes a lot of bread.


 


 


 


 

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