See the dismal bread???? They looked like classic loaves of bread when they began baking. This trench in the one on the left is new. Not progress but new. {g} I also made 15 buns and 7 hoagie rolls and they are fine.
If you have any clues let me know. I'm seriously thinking that I'll have to have Adrienne and Becky (both reputed to be bread bakers extraordinaires). I've adjusted yeast, salt, oven temps, rising times, rising methods, number of loaves baking....I'm stymied.
Here's the recipe:
5 1/2 C warm water (or milk & water)
2/3 C honey
2/3 C oil
2 T SAF yeast
5 C feshly milled Prairie Gold
Measure into Bosch and let set 2o minutes. Add:
1 T salt
2 T dough enhancer
7-10 C freshly milled Prairie Gold, Spel or Kamut. Divide & Shape dough. Let rise in warm oven for 20 minutes. Bake at 350* for 25- 28 minutes.
I've used this recipe in San Antonio and Anchorage - but HERE it simply won't behave. Here are the changes I've made.
Oven (obviously can't help that)
Prairie Gold is a hard white wheat - I can't get PG here but am using Hard White
SAF Yeast - am using Red Star (all friends use RS here and seem to be fine)
dough enhancer - since I don't need to worry about shelf life I've eliminated this...trying to avoide perservatives...why add them to my bread???? None of my friends are using this here either and they aren't having this problem.
Adrienne's bread is good and she bakes it HERE and really her recipe is about the same as the above....WHAT IS UP????
No comments:
Post a Comment