Thread: Who bakes bread?

Originally Posted by Razorfeld

Joel, is it all whole wheat or a 50/50 blend unbleached white and whole wheat? I use a 50/50 blend that I add a 1/2 or 3/4 cup of rye flour. I also use an extra 3/4 TBS of yeast to keep the bread from ending up too dense (still good but I like a lighter texture). I also sift the flour before measuring. SOmetimes I add 3/4 cup of corn meal for a little extra tooth.

If you're afraid of too dense a bread you can mix some yeast , water, and some of the ww flour and let it sit for at least two hours ( a sponge or polish) the more the better and that will make a lighter consistency. You can also add some vital wheat gluten to the dough which has the same effect.

If you are really into ww bread I would urge you to buy a wheat mill and mill your own flour. Flour is like coffee. It has a limited shelf life once ground unless refrigerated. By the time you buy a bag of WW flour even the premium like KA most of the nutrients are gone and the flour is stale. Just smell the KA and compare to fresh milled and there is little resemblance.

Originally Posted by OCDshaver

Remember, ice cold water.

I forgot to mix up the doughs yesterday. Being old sucks.
I'll see what can be done today.

Going to postpone my ice water refrigerated dough test until next week.
Meanwhile, I popped out a iron dutch oven loaf to go with my Borsch tonight.

Originally Posted by Neckbone

Going to postpone my ice water refrigerated dough test until next week.
Meanwhile, I popped out a iron dutch oven loaf to go with my Borsch tonight.

Outstanding!

Originally Posted by Neckbone

Going to postpone my ice water refrigerated dough test until next week.
Meanwhile, I popped out a iron dutch oven loaf to go with my Borsch tonight.

Yum. Borscht with sour cream and a giant side of fresh pan-fried garlic toast.

I tried something new today or this week - Pane Siciliano. Its a three day procedure, lots of long fermenting time. But the bread looks really nice. Once they have cooled and I can slice into them, I'll let everyone know how they taste.

Originally Posted by OCDshaver

I tried something new today or this week - Pane Siciliano. Its a three day procedure, lots of long fermenting time. But the bread looks really nice. Once they have cooled and I can slice into them, I'll let everyone know how they taste.

Show us the crumb also. I would love to see the texture of a pulled chunk.

Originally Posted by rlmnshvstr8

Show us the crumb also. I would love to see the texture of a pulled chunk.

The flavor is great. I find the long fermentation leads to a really creamy texture while the crust gets a real brick red color.

Nice looking crumb and crust.

Have a family get-together today.
Making some Buffalo, NY, Wecks.
It's roast beef on a roll that has pretzel salt and Caraway seeds baked on top.
A little au jus on the roll with a cream horseradish sauce on the beef completes it.
A prime rib has just been removed from the oven.
It will be served up latter today.