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The ready to go stuff contains enhancers in spades so it can't fail like cake mixes you get in the box.
Try this:
1 Cup Hot Water 125F
2T vegetable oil
1-2T Honey
1T Vital Gluten
1t sea salt
3-4 Cups Hard Wheat Flour(Whole Wheat)
1T yeast
Liquids into bowl first, then dry ingredients using 1/2 the flour then yeast. Mix and add the balance of flour until dough comes away from sides and bottom of bowl but use only remaining flour to get result you need. It might be less or more. Don't load too much. Dough might be a tad sticky that's how 100% whole wheat is.
Then it's the usual rise regime-until double then divide and shape and rise again then bake 350F 30 minutes or until 190F internal.
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Fresh out of the oven. Some whole wheat bread.
Still too warm to cut but, oh boy, does it ever smell delicious!
Attachment 275236
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I have pretty much stopped experimenting now..
The Dutch Oven Loaf is down pat and the Wife and I both love it with Amish Butter the only thing I have adjusted is the amount of Flour to start with so it makes the perfect sized loaf in the Cast Iron DO
Have played with adding a tsp of Baking Powder and using fast rise vs regular rise yeast, lately I am using local Flours and we have enjoyed that..
But the basic no kneed/little kneed recipes are working rather well for us
https://i.imgur.com/oHL96vW.jpg
https://i.imgur.com/l0E85O7.jpg
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Mmmm...looking good...i've been meaning to get a dutch oven for a while!
I also started baking bread a few months ago...I dont like the stuff I find in the market...so I decided I can spare a half hour every 2days to bake some.
It's fun and tasty at the same time.
Plus...the wife and kid love it!
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Two nice loaves of rye bread. Delicious. One for my mother in-law, and one for me.
I'm going through mine so quickly I may have to make another loaf soon.
Makes for delicious breakfast toast. Yum!
Merry Christmas everyone.
Attachment 281079
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It's been awhile since anyone posted here about the bread they've baked so here's today's loaf.
It's a white flour bread from a recipe that I've used for quite some time but today I substituted Brown Sugar instead of White Sugar.
Here it is after the second rise and ready for the oven;
Attachment 283162
And after baking. I put a little bit of butter on top after removing the loaf from the oven to keep it soft;
Attachment 283163
I'll be having a slice that's been buttered with some left over Beef and Vegetable Soup here in an hour or two. :tu
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I love bread. Have been making it for a while but just in a bread maker, would love to try the real way and sourdough.
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I made some Irish Soda Bread for yesterday using my good friend Tc's family recipe. Many thanks to him for sharing :bow:
I'd posted pics in the Cast Iron thread since the bread was indeed cooked in cast iron. :tu
https://straightrazorpalace.com/plat...ml#post1810575
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I made these mini brioche this week. If you're not using the A/C in the summer, you don't want to be playing around with a dough with this much butter.
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As always your work looks great! :bow:
What are the white 'sprinkles'--Sugar--Salt--:shrug:
