My history with bread seems to hold steady. The focaccia did not turn out as planned. I milled the flour, mixed it and let it rise. It was a beautiful rise. \The instructions then said to punch down and pat out onto an oiled baking sheet. Did this, and dimpled the top, sprinked on parmesean cheese and a bit of sea salt. Nice looking out of the oven, but TOUGH!
Bob gamely ate some with olive oil and herbs with me. The cement in the gut feeling came back. Not for him. He loves bread in any way shape and form.
Okay, I apparently have trouble with massive amounts of insoluable fiber. As said earlier, I have found whole grain bread to be dry and bitter, so oatmeal was the fiber of choice. No probls with that, but this whole grain stuff...whew
the reason I chose the Nutrigrain mill was that it had a fine setting. Well, fine is still pretty gritty. And tho I did drink lots of water that day, that is not the answer to the problem. I guess I need to work up to it, so for now, I will bake with unbleached white flour, and add some e fresh ground wheat, eventually working up to substantial amounts.
To be honest, I really want to master the yeast thing first. I can give a rip about the jjello thing (gosh my 'puter won't even let me type the word!) but I am so frustrated about the bread baking thing. At least I am in the right place, eh?
Oh, and the dogs love the focaccia.