Disaster Zone Network :: Where Freedom is Absolute

Friday, January 29. 2010

100% Whole Wheat Bread

This was not what I was hoping for.

I decided to try Reinhardt's 100% whole wheat bread from The Bread Baker's Apprentice, with some buttermilk to soften the whole wheat taste. However, without a machine, I mixed by hand and had serious problems kneading the dough with the ratio prescribed. I ended up having to add nearly 1.5 cups of additional flour in order to get it to stop being a gooey mess, and I believe this ruined the recipe. I got no oven spring after the proofing step, despite a nice first rise, and a nice rise during the proof. I wonder if the plastic wrap I used during the proofing choked off airflow and killed the yeast? It was really weird that I got no oven spring despite passing the windowpane test after kneading. Anyway the final taste of the bread was really boring, but I suspect this is due to my mistakes in trying to follow the instructions.

Ready to bake. I split the dough poorly, so one tray had more than the other.

Posted by Rick Wang in Cooking at 23:07 | Comments (0) | Trackbacks (0)

Trackbacks

Trackback specific URI for this entry

No Trackbacks

Comments

Display comments as (Linear | Threaded)

No comments

Add Comment

Name
Email
Homepage
In reply to
Comment	Enclosing asterisks marks text as bold (word), underscore are made via _word_. Standard emoticons like :-) and ;-) are converted to images. E-Mail addresses will not be displayed and will only be used for E-Mail notifications To prevent automated Bots from commentspamming, please enter the string you see in the image below in the appropriate input box. Your comment will only be submitted if the strings match. Please ensure that your browser supports and accepts cookies, or your comment cannot be verified correctly. Enter the string from the spam-prevention image above:
	Remember Information? Subscribe to this entry
Submitted comments will be subject to moderation before being displayed.