Thursday, January 29, 2009

If at first you don't succeed....

... get back online and do some more research!

My undying gratitude to Bob and Lynn for heading me in the right direction. Watching various YouTube videos as well as further educating myself on the differences in flours, have finally made it possible for me (ME!) to bake the perfect loaf of bread.

As it turns out, in my quest to bake 100% whole wheat bread, I've been using the wrong flour all along. Today I learned the difference between hard and soft wheat, and why the whole wheat pastry flour I'd been using does not work well for bread baking. Off to the store I went this morning, in my pj's I'll confess (hey.. I was wearing a coat!) to purchase some King Arthur 100% whole wheat flour. I also found a web site that encouraged letting the dough hook on my KitchenAid do the kneading work for me. No mess, no fuss. It was a piece of cake! (or should I say

I'm so tickled I could just crap. I can't wait to try other recipes. A bread-baking monster has been created.
Thanks again Bob and Lynn.
OK... the following is an edit to the original post. (just so I can hopefully duplicate my success.

The verdict is in. The family voted the bread as my "best ever." Now, if you've been following along, you know that heretofore, the competition has been scarce in that area. However, I've finally found a keeper bread recipe and I'm posting it here as my new (first) go-to bread recipe.

The author of this recipe is Crystal Miller. I didn't change any of the ingredients or divert from method. I just needed to make note of my own personal touches.

2 cups warm water (I used hot tap water, 100-110 degrees)
1 T yeast
1/3 cup honey
1/3 cup oil
2 t. salt
1/3 cup gluten
5 to 7 cups whole wheat flour (I ended up using a little over 5 cups. I whisked 3 cups of flour with the wheat gluten as the initial flour, then kept the rest in a separate bowl to add in as needed.)

In a stand up type mixer such as a Kitchen Aid combine water, yeast and honey. Let this sit for about 5 minutes or until the yeast is nice and bubbly. Add oil, salt, gluten flour and 3 to 4 cups of whole wheat flour. Knead this with your mixer and continue to add more flour until the dough does not stick to the side of the bowl and does not feel sticky to the touch. Knead for another 7 to 8 minutes.
When dough has finished kneading let it sit in the mixer bowl and rise until doubled in volume. (my notes: I preheated the oven to 100 degrees then turned it off. Covered mixing bowl with plastic wrap and put it into oven...let rise for almost an hour.) This usually takes about 45 minutes. When it has finished rising, turn on your mixer and knead again for a few more minutes to get all the air bubbles out. Remove from mixer and divide the dough into 2 pieces and shape into loaves and put in bread pans that have been sprayed with non-stick cooking spray. Let the loaves rise until they are about 1 inch above the rim of the bread pan. (my notes: covered loaves with linen towel and put back into oven to rise for almost an hour) Bake at 350 for approx. 30 minutes or until golden brown.


Bob said...

Wow! What a difference! lol. Now you can "talk nice" and use endearing terms, as opposed to the previous terms for your loaves.

One more tip coming your way.

Glad to have been some help.

Mags said...

Ok... talking nicely to my bread now.

(with apologies to Diana Ross)

Baby loaf, my baby loaf...I knead you oh how I knead you.

April in CT said...

Ok, I know this is an old post, but I found your blog today and have spent the last little while (a few hours, but who's counting) going back through your recipes and setting aside the ones I want to make. I had to comment because when I read "I'm so tickled I could just crap." and I almost spit my tortilla chip out laughing I knew I'd found a good place to be. You're a hoot!

Mags said...

Thanks April! I'm a few slices shy of a whole loaf but relatively harmless...LOL. Stop back again!