This summer I, like many of you first did, bought myself a copy of BBA and got baking. I've had some great results with the book and I've been making a lot of sourdough and pain sur poolish loaves with blue cheese and walnuts, peppadews and cheddar, etc. I usually store the uncut loaves in a big paper bag at room temp and I was wondering if that's safe since they have cheese in them. I haven't given myself or my guests food poisoning yet, but if this is dangerous a heads up would be, uh, nice. Also, how do you all store sliced loaves?
This morning I baked Anadama bread from the recipe in "Beard on Bread". I made the dough last night, and allowed it to retard overnight in the fridge. I was surprised, however, at how stiff the dough was. It was just slighlty softer than a rock. In a climate where I always have to add a little flour to compensate for the humidity, I had to add quite a bit of water to soften it up.
So my question: is this the typical consistency for this type of bread? It ended up rising and baking okay, though it was a little dense. Any opinions would be much appreciated.
I love this recipe from BBA. But I am wondering if the technique would work with sourdough instead of baker's yeast.
And would it be worthwhile?
I suppose I shall have to try it. Have you tried it?
I am reading a book about eating healthier. The author says that dense bread is fine but to stay away from bread that can be squished easily. He says it's okay to eat whole-grain breads but (and here's where I am very confused) not to use whole-grain flour. Does anyone have any idea if you you can make whole grain bread without whole grain flour? He did, however, say it's okay to use rye fiber or konjac root fiber (I don't know what this is). Does using rye flour make the bread whole-grain? Is rye fiber the same as rye flour?
I hope I've explained myself. I want to make whole-grain breads and also follow the book's advice. I also want to stay away from wheat gluten.
The Midwest must be represented.
If you are an artisan bread junkie and are ever anywhere in the vicinity of Cincinnati, OH, you must visit Shadeau Breads. 1336 Main St., 45202, 513-665-9270, Fantastico artisan goodies used by many of the city's best restaurants (and there are more fine dining spots than you would guess, if you're from one of the provincal, isolated, under-informed coasts). They open at 7 a.m. and close early, so get there soonest.
Here is a really interesting and informative pizza discourse written by a guy who is clearly insane for perfect pizza.You will find plenty to argue with here, but also some interesting ideas on how to get that great pizza dough (aside from having an oven that can heat to 800+ degrees - yikes!).
Something like 20 years ago, I found a recipe for whole wheat bread on a flour bag, which produced the greatest WW bread I've every attempted. It was amazingly flavorful and had a perfect texture -- not too heavy, not too soft, just the right bite, crunch and texture. Of course, I lost the recipe (I was young and feckless, sue me), and have never found it anywhere else -- despite reading the back of every whole wheat flour bag I see. Might any of you dedicated bread junkies recognize it?
Here are the distinguishing characteristics that I can recall: In addition to stone-ground whole wheat, the ingredients included some white flour, some rye flour and orange zest (and maybe some orange juice). It also had something sweet -- could be molasses, could be honey, but not sugar. I do know that did not call for starter or pre-ferment, though the proofing/rising cycle may have been a little different than for regular white bread.
Can I substitute some (or all) of the white flour in this recipe with whole wheat flour?
If you want to keep the characteristics of the original recipe but just have a little more whole grain flavor, I recommend starting by substituting no more than 25% of the white flour (by weight) with whole grain flour. if that isn't sufficiently whole grainy for you, you can add more next time.
What should I expect if I do substitute whole wheat flour for white flour?