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I recently did the Vermont Whole Wheat Oatmeal Honey Bread by King Arthur. Well, kneading it was worse than regular white flour, even though it didn't have much whole wheat. It tore and was very sticky. So I let it rest, then it cooperated a bit more, but was still tearing, even when I could roll it into a ball and was only slightly tacky. I can't tell if it was lack of gluten
I have looked at a lot of recipes for Baguettes and there is no concensus as to whether All Purpose or Bread Flour is the most appropriate. The breakdown is as follows: Jeffrey Hamelman: BF Peter Reinhart (Crust & Crumb): AP Peter Reinhart (BBA): 50% AP & 50 % BF and also either AP or BF Daniel Leader: AP Dan DiMuzio: BF Michel Suas: BF Joe Ortiz: AP Richard Bertinet: BF
This is my take on a Finnish bread. I've changed it up quite a bit from the original, so I'm not sure I should even call it that anymore. For the most part, the ingredients are true to the recipe. However, this uses a 2-stage pre-ferment, a yeast water for leavening, and a mash. The original is a straight dough yeasted recipe.Levain 122.5g Whole Rye Flour22.5g Barley Flour (I
I have posted similar loaves in the past, but there's probably been enough change to the formula, I thought I'd add a new entry. This bread is what I make every week about 90% of the time (my recent olive and cranberry loaves notwithstanding.) Over the past year or two, I've swapped the amounts for whole wheat vs durum, in favor of a higher % of durum in the mix. All of the
Clorox has issued a recall of several of its popular Pine-Sol cleaning products.