The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Thanksgiving update

man_who_eats_bread's picture
man_who_eats_bread

Thanksgiving update

I did two batches of FWSY overnight brown modified to be (approximately) 50% whole wheat. (I also took a similar loaf out of the freezer to make into stuffing which turned out fantastically!)

The first batch was turned into rolls. The flavor was good, but I didn't spend enough time shaping them... they didn't rise nicely. I used some of the leftovers to make a french toast casserole (i.e. lazy man's bread pudding).

Because of the funny looking rolls, the next batch was made into boules, one of which I tried to coat with sunflower seeds. That loaf is really just a regular boule plus a bunch of over-toasted sunflower seeds scattered all around it on the counter.

That was followed up with a post-thanksgiving loaf: the Tartine brown (70% whole wheat), with sunflower seeds incorporated in the dough! It's been performing admirably for Turkey sandwiches. The sunflower seeds are a nice addition. I wasn't precise with my seed addition, so I'm just guessing that I put in around 1.5 C of seeds for two boules. It could take more pretty easily.

I don't have any crumb shots today, but stay tuned. This weekend I'm hoping to make something new (possibly on the whiter end of the scale).

Comments

dabrownman's picture
dabrownman

Me too!  It all sounds so good!

 

Happy baking