The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Trying to use up leftovers

Truth Serum's picture
Truth Serum

Trying to use up leftovers

I made some bread yesterday. As always I started with approximate measurements and then went off on a tangent.

Monday Night

So I took 2 cups of white whole wheat flour, 1/2 c rye, 1/2 c corn meal, 1/2 cup buckwheat flour and mixed it up with enough preboiled tap water at room temperature to make a gloppy pudding like consistency.

Tuesday

I added bread flour, yeast, a beaten egg, and some cocoa mix that I am trying to use up. Perhaps I was abit lacking in the stretching and folding it  but I figured it was good enough. The bread came out pretty good. I am convinced that presoaking the flours is the secret to a tasty loaf.

Slit the tops, Baked it in two loaf pans at 375. for 47 minutes.

Comments

clazar123's picture
clazar123

My fluffiest,tastiest, most delicious loaves have often been the throw-together type. I can never duplicate them but I can get another,different tasty loaf the next time. I also learn something from those loaves so they are worthwhile to do.

However-I had a lot of bricks until I learned how the different ingredients behave in a dough. That took a lot of repetition, note-taking and observation.

Sounds like you had delicious fun!

Truth Serum's picture
Truth Serum

I too have made my share of bricks. But the overnight presoaking of the flours with water, and relying on a basic bread recipe as a fall back of proportions has worked well for me.

Truth Serum's picture
Truth Serum

I forgot to mention that with the egg, I added some distalic malt that I purchased at the local home brew shop.