The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Where am I going??

H20loo's picture
H20loo

Where am I going??

I'm a newby here and although I have spent many hours viewing this site I really have a long ways to go.


I have followed the Artisan Bread in 5 minutes main recipe and had some success. So now I found some 12 grain flour and substituted 1 1/2 cups for the allpurpose(4.5 cups) plus yeast salt and water. When i nixed it the dough felt really course and now I'm afraid of my outcome. What should I have done? I was hoping to be able to make some small rolls for our lunch boxes but I'm afraid of what will come out.

flour-girl's picture
flour-girl

but, just knead it well and you should be fine. The grains will make the dough feel coarser, and the bran will cut into the gluten a bit, so you might not get as high of a rise. But experimenting is good; that's how we learn!


I've got some good recipes on my blog, if you want to check them out.


Have fun with your experiment and with bread-making in general,


Flour Girl

H20loo's picture
H20loo

Thanks flour girl- I baked some small loaves and one larger one and I'm amazed at how good they came out. Not that I haven't had better but the crust was nice and I had acceptable crumb but most of all I really enjoyed the flavour and texture. I made notes so I will know how to improve. The true test will be tomorrow at lunch. BTW is your blog down?

flour-girl's picture
flour-girl

I'm glad your experiment worked out! Have fun with it!


And, no, I think my blog is working. I've been able to get on it. It's at http://flourgrrrl.blogspot.com.


Thanks for taking a look!


Happy baking!


Flour Girl