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This past weekend's bake was a new technique for me and I think it worked out pretty well. The recipe is Oatmeal Bread from Bread (3rd Ed.). I've made single loaves of this bread a couple of times, but it was always made straight through from start to finish. This weekend was busy, so I did the mix on early Sunday morning and then followed Jeffrey Hamelman's recommendation to
Today I baked a couple loaves of Hamelman's Oatmeal Bread with Cinnamon and Raisins. It was my third bake of this recipe. The only modification I made was, while I had used AP flour before, this time I used King Arthur Baking "Bread Flour." The higher-gluten flour was naturally a bit thirstier, and it ended up with a more open crumb. It was a bit chewier, but the flavor was
4 cups unbleached all purpose flour 1 egg beaten Directions: In a large mixing bowl, combine the water, oats, maple sugar, maple flavor, honey, butter, salt, and cinnamon. Let cook to lukewarm. Add the yeast and flours, stirring to form a basic dough. A dough whisk works great here. Knead about 7 to 8 minutes by hand, and they say 5 to 7 minutes by machine. Dough should be smooth and satiny, that supple feel you get with properly kneaded dough. Transfer to a lightly greased bowl, cover with plastic wrap or silicone cover, and let rest for 1 hour. To use the silicone lid, just place over the ...