The bread is out of the oven, and featured at the bottom right of the bread collage above (which also features two different versions of whole-wheat no-knead bread across the top, and Betty Crocker's whole-wheat bread to the bottom left). It wound up rising nicely, so much so that I couldn't bring myself not to do at least a second mini-rise (which also went well). I baked it for the full 60 minutes and was rewarded with tall, ample loaves that taste pretty good with a pat of butter on them.
My verdict? Mixed. I'm uncomfortable with how much I had to increase the flour ratio (and I ended up using probably 1/2 whole-wheat and 1/2 unbleached white, despite my intentions to use something closer to 75/25; I ended with white flour and just kept adding it until the dough reached a satisfactory texture). Other changes I made were to add about 1/4 cup of vital wheat gluten and a pinch of ginger for dough conditioners. On the whole, I'm fairly happy with the result, but I'd like something with a little more predictable formula. I think in the future, unless I had milk that needed to be used up, I'd be likely to go back to this recipe...or maybe give this one a try...
No comments:
Post a Comment