I'm happy to say that thanks to the good advice I've received here and from other friends, I've had pretty good luck with my bread baking. But when I tried to make Peter Reinhart's version of struan bread from his Artisan Baking Every Day book the results were disappointing.
Hi. I've set a dough of Peter Reinharts Struan from WGB, made with whole grain rice. However the soaker became more batter-like or porrige-like than what I expected, which resultet in a very very wet final dough. Because of this I added a lot of extra flour to get the kind of dough that I'm used to. I can't find another explaination than that I've misread the instructions or measured wrong (I suspect my weight to not be entirely good). Have other had similar experiences?
I still recall hearing the buzz around my hometown, Forestville, California, about the new cafe that had opened there when I was growing up, Brother Juniper's. Inevitably people's comments sounded something like "My sandwich/chili/coleslaw was excellent, but did you try the bread? It was incredible!"
Hi to All ~
This might be geared more to Floydm & Dolf - But all are wecome to reply.
I have one of PR's books( Bro. Junipers Bread Book ) and found a recipe here on this site that is different ( for Struan Bread ) plus notations that it is in all of his books.
I am getting ready to make the Struan Bread tomorrow. The recipe calls for a lot of sweetener, 3 Tbs brown sugar and 1.5 Tbs honey. I am tempted to leave in all the honey but cut the brown sugar back to 1 Tbs. What have others done with this recipe?