The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Would the type of oil in bread make this huge of a difference?

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afjagsp123's picture
afjagsp123

Would the type of oil in bread make this huge of a difference?

Yesterday, I made a loaf of 100% whole wheat per the Bread Becker's slightly sweet 100% whole wheat recipe. It was perfect...soft, beautiful rise, the real deal.


Today I made the bread and it took almost another 50% flour to get it to even come off of the sides of the bowl of my KA. Yesterday the pre-bake weight was a little over 2#. Today it was 3# on the dot.


Weather isn't really an issue here: it is dry, there is no storming going on. The only difference was yesterday I used canola oil, and today I used olive oil. Same liquid amount. Could this account for the difference?


I am also noticing that today it is rising about twice as quickly as it did yesterday.


Insight?

flournwater's picture
flournwater

 


The saturated fat contents (poly, mono, etc.) differ between Canola and Olive oil.


http://www.spinalhealth.net/fats.html


 


 

xaipete's picture
xaipete

Sounds like you messed up on the ingredients. --Pamela

LindyD's picture
LindyD

Are you scaling the ingredients (including the yeast) or using volume measurements?