May 27, 2014 - 5:13am
Can you do very small breads?
For example in Panasonic SD-YD250
I'm trying to lower my carb intake to below 150g per day which means only 200g of this flour. So with seeds, butter, yeast, salt and water it would be about 400g of materials in the machine.
Would this work and would you be able to get 4-6 slices out of that?
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Also, is there other way to fluff the whole wheat bread besides powdered milk?
I'm pretty sure I've become lactose intolerant.
loaves or rolls any size you like, just adjust the baking time accordingly. Whole wheat bread can be fluffy, check out txfarmer's legendary post:
http://www.thefreshloaf.com/node/21575/sourdough-100-whole-wheat-oatmeal-sandwich-bread-whole-grain-breads-can-be-soft-too
There is no milk in that formula, by the way.
That sounds too complicated, would adding butter, oil, honey and extra water help instead?
If so what kind of oil and honey?
is what it is. Putting a good amount of fat in bread will help soften it up somewhat, but the effect won't be that noticeable unless you knead the dough very well. In the few times that I've made a sandwich bread, I kneaded the dough very intensely by hand for 10-15 minutes (my arms very aching quite a bit!).
I don't think that honey will make the bread softer, but it would probably be good for the taste.
By the way, you don't have to make the bread a sourdough like txfarmer does. Just use a yeasted biga with the same hydration as her sourdough starter in place of it. If you have a mixer the process shouldn't be too bad
Is there any particular reason why you can't just make a normal size loaf and only eat as much as your carb intake allows per day? Alternatively, if baking every day is the target, why not mix up the dough for several days' worth of 'small' loaves, then keep it in the fridge and use the desired amount per day? You could do the regular amount of bulk fermentation, punching down, dividing and shaping. Then, you just seal up the loaves and put them in the fridge until needed. Finish the final proof at room temp just before baking. Use whatever recipe you like. Adding a little bit of fat and/or sugar(s) will help the bread be softer. If you want it lighter and fluffier, use a bit less salt, a bit more water, and over-proof it a bit. Make sure you have plenty of gluten, also. Autolyse is a good way to soften the bran in whole grains that would normally cut the gluten and weaken the structure, causing a denser loaf.