I've been baking with a new 7-grain flour that I picked up at the Glut Food Co-op on Saturday. This first attempt (above) looked beautiful, but was inedible because I used three cups of 7-grain for the first batch. MAJOR BREAD FAIL! The dough didn't rise at all and felt like a brick after baking. I learned that when baking with grain flour you still need to mix in a greater proportion of wheat flour, otherwise the dough will not rise.
I made a second batch that used two cups of unbleached bread flour and one cup of the new 7-grain. I also gave it a longer rising time ... closer to 24 hours rather than the standard 18. I kept checking the dough every several hours begging it to rise. It eventually did and baked into a lovely loaf.
And that, my friends, is the boringest post I've ever written. Thanks for reading!
you might even say that this post was "white bread"
ReplyDeletebut yes, the 7-grain bread sounds nice. sandwich please
ReplyDeleteThis boring post could be leavened with some PUNS.
ReplyDeleteI'm amazed at what an expert breadmaker you've become...and jealous too...teach me...
ReplyDeletewriter turned baker. you will be opening a cute little bread shop soon enough. specializing in gourmet breads, teas, jams and spread. le pain quotidien gots nothin on vintage jeannie!
ReplyDelete