I made some bread yesterday. As always I started with approximate measurements and then went off on a tangent.
Monday Night
So I took 2 cups of white whole wheat flour, 1/2 c rye, 1/2 c corn meal, 1/2 cup buckwheat flour and mixed it up with enough preboiled tap water at room temperature to make a gloppy pudding like consistency.
Tuesday
I added bread flour, yeast, a beaten egg, and some cocoa mix that I am trying to use up. Perhaps I was abit lacking in the stretching and folding it but I figured it was good enough. The bread came out pretty good. I am convinced that presoaking the flours is the secret to a tasty loaf.
Slit the tops, Baked it in two loaf pans at 375. for 47 minutes.
A friend had never used the dough hook on his kitchenaid and wanted to try making bread. So the night before we made a poolish for him, and we spent the day creating two simple loaves.
This was my first attempt at actually calculating the sodium in the salt, milk, poppy seeds and bakers caramel and then dividing by the number of rolls.
I am wondering if any folks on this site, have some tried and true low sodium around 100 -150 milligrams per serving recipes for bread that they liked to share.
I just wanted to say Happy Holidays to all the other cyberbakers who contribute to this website. Thanks to all the feedback on a variety of topics. During the months on this web site I have made enormous improvements in my bread baking.
I just made a corn semolina bread that came from a recipe on the KAF website. It will come in handy as I face the known and unknown challenges of the upcoming week.
When a part of my life feels out of control, I turn my frustrations into baking bread . There is something so productive about turning those feelings whether they are self doubt, anger, frustration or sadness into loaves of bread.
