Hamelman's Whole Wheat Bread
I have not posted much in the last month or so since I have been working on different variations of Hamelman's Whole-wheat bread, p 122 in his book Bread. The recipe is fine and I am sure most people enjoy it just as it is. I have baked it about 6 times. However, for various reasons I have being trying to in some way supplement the recipe so that the crumb is smoother and creamier. To do this I have done the following:
1-Added 1 teaspoon of gluten for each cup of flour
2-Substituted milk where water was asked for. KA advised doing so.
My recent batch turned out very well and seems almost creamy however I do now have problems:
1-when using milk KA and others advise scalded milk, which I believe means waiting for the milk to bubble on the edges of the pan, which it seems is very much a judgement call since to do too little can make as many problems as heating too much. Yes I know there is a school of thought that says scalding is not necessary but for various reasons I choose to do so.
2-the use of milk also results in the carmelizing of the milk after the first 20 mins. in the oven so that the bread crust becomes quite dark.. I guess the tenting over the bread could possibly solve that but I am not sure; however I tented it for the last 15 minutes and it seemed to control it.
So my questions are:
- How does one scald milk just right?
- Is there a way to use this recipe in a way to get the creamy effects I am currently getting but with a simpler means? Possibly Potatoe Flour?
- My loaves are not as tall as I would expect them to be, ie, no real 'oven pop', but rather about the height at which I put them in the oven (about 450 degrees as directed.) Do I just continue to increase the yeast amount and go for it?