Friday, February 25, 2011

Ideal bread recipe

People who make their own bread at home often find that it's not easy to create a standard product, whose quality never varies. Some people find that the inevitable variations from one session to another are actually part of the fun, and they deliberately experiment all the time. As far as my personal activities in this domain are concerned, after screwing up completely a recent bread-baking session [display], I have the impression that yesterday's trial session has enabled me finally to hit upon an ideal recipe. And, exceptionally, it doesn't even include my usual walnuts… which is a sin of omission, here at Gamone, that might be considered a bread-making equivalent of blasphemy. Here's what my ideal loaf looks like (after having been tasted abundantly by me, Sophia and Fitzroy):

I'm noting down the recipe here so that I'll be able to come back to it, if need be.

— Pour a third of a liter of cold water into the bowl of the bread machine.

— Add a teaspoon of salt.

— Add a tablespoon of olive oil.

— Add a tablespoon of poppy seeds.

— Add 450 g of white flour.

— Add 300 g of whole-wheat flour.

— Add a packet of yeast.

Select the program for whole-wheat bread, which takes about 4 hours (starting with a warm-up period of half-an-hour).

For the moment, the upper crust of the baked loaf tends to be lumpy, and the lumps often become detached when the loaf is sliced. Maybe there's a way of getting this surface to be more regular.

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