Wednesday, April 21, 2010

oh my bread!


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!

5 comments:

  1. you might even say that this post was "white bread"

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  2. but yes, the 7-grain bread sounds nice. sandwich please

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  3. This boring post could be leavened with some PUNS.

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  4. I'm amazed at what an expert breadmaker you've become...and jealous too...teach me...

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  5. writer 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!

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