The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Success!

Ruffled Spouse's picture
Ruffled Spouse

Success!

After all these years of making bad to  mediocre bread I just made a bread that had flavor! It looks good and tastes good. I followed the formula for the whole wheat sandwich loaf in  Peter Reinharts "Whole Grain Breads" The flour I used was some I had ground for morning glory muffins, wheat with some barley and oats. It was there so I used it. It came out very well. I'll make another loaf tomorrow using all wheat to see if there is a difference. Also substituted Malted Barley Syrup for the sweetener because I didn't have any agave syrup or brown sugar. Not bad. This is the first bread I have made in years. The previous results were so bad I just gave up. No more!

 

jaywillie's picture
jaywillie

That bread is one of my favorites, and I baked a loaf of it just this morning. I make it regularly and eat it daily. If you would have told me a couple years ago that I would always have buttermilk in my fridge, I would have scoffed. But I do, because it's the main liquid for this loaf! Over time, I've experimented by adding different flours, nuts, whole grains, all sorts of things. It's an excellent sandwich loaf, and is forgiving of my experiments. I particulary like that the formula makes just one loaf.

For whatever percentage of white flour I'm using, I use a high-protein (13%) flour. Works great for me.

I've used a variety of sweeteners, including malt syrup and malt powder, but these days I generally use honey or molasses (which Reinhart does not mention in his suggestions, but which works great). 

jaywillie

Ruffled Spouse's picture
Ruffled Spouse

I used Nancy's low fat yogurt. I'll try buttermilk next time. I suspect this will be a favorite at our house.

 

Mini Oven's picture
Mini Oven

You will see a difference in a ww loaf simply because the oats and barley contain so little gluten.  Low gluten flours will impact a recipe, especially a wheat recipe.    Don't forget to keep notes when you experiment.  :)

Ruffled Spouse's picture
Ruffled Spouse

I started another loaf last night, all hard winter wheat and freshly ground. I had to add about 2 gms of liquid to both the soaker and the biga. Both seemed very dry. Yesterday's bread (the blend) required aout 2 min more kneading to make a windowpane. I"ve kept detailed notes, it will be interesting to see how thngs progress. This the most interesting way of making bread!

 

Ruffled Spouse's picture
Ruffled Spouse

I noticed your post regarding lye for bagels and where to buy it. I'm a hobby soap-maker and I get my lye from http://www.aaa-chemicals.com. It is possible to purchase just a pound. Do not use aluminum, just steel or glass, and keep a container of hot soapy water with a good splash of vinegar in it near by.. Everything that touches lye should go in that container after use, and the solution should be used to clean around the cooking area, and use disposable surgical gloves.

That said, does it really make a difference in bagels? They are on my list to try and would like to try lye as well as baking soda.