whole wheat
surface tension w/out overhandling?
I'm trying to bake ezekiel bread which is a mixture of whole grains and some bean flour. I am trying to get some holes and a little lighter texture like I did when I made another whole grain bread. The problem is I don't know what I did before to get the holes. I have read much on surface tension and hydration. I am wondering how you get good surface tension without overworking the dough and degassing it.
Thank you.
A family favorite... Poilane's Miche
Now that I figured out how to upload photos, here is another one. I have been baking this one a lot, mainly because it's easy to handle and make, my family likes it a lot, and it lasts a long time... Simply following BBA's formula for Poilane's Miche. I have a very feisty starter that helps out a lot I think. Anyone else tried this? How is the crumb in yours? I am curious...
SAF-Instant: How long to thaw?
I just pulled my last brick of SAF-Instant out of the freezer, and of course I need it now. O: ) Can I use it extra cold for my WW sammie bread, or do you need to let it thaw to just cold?
TIA,
- Jennifer : )
Two Grain Sourdough (Rye & Wheat)
I've been actively experimenting with my sourdough this week, trying to come up with various sourdough sandwich breads. This one makes the mark, I think.
85% Whole Wheat Bread
New to site and bread making - need advice
I Made Pita!
I made Pita! My first time. I had thought, maybe, there was some voodoo involved, but there isn't.
I used Beatrice Ojakangas' "Whole Wheat Pita Bread" recipe on page 277 of "Great Whole Grain Breads". I stuck the dough in the fridge overnight, planning to pick up her instructions after the kneading. But the recipe got confusing. If I took her literally, I would "preheat" the oven to 500 after I stuck the rounds in the oven; didn't make sense since I was baking only for 4-5 minutes and in three batches.