I'm getting closer to becoming a bread maker..... with the help of a friend, this bread was NOT a failure.... (like last weeks)
made the sponge.... let sit overnight on the counter..... added more flour, yeast, olive oil and Vital Wheat Gluten to bring the protein up to 13%.... the flour I had was 10%..... not good for bread...
Knead the stuff and kept adding flour until the right consistency..... split into 2 loaves.... wrapped 1 and it's in the refer for a couple days.... rise in the 90 degree oven.... next loaf will be room temp. raise... baked 350 (365, my oven is off 15 degrees) for 30 minutes.... internal bread temp was103.5 203.5 so I pulled it..... Pretty darn good bread.....
The dough in the fridge should have a more pronounced flavor and room temp raise should UP the flavor also... Time will tell.....
Anywho..... I am pleased.... FINALLY a success....
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made the sponge.... let sit overnight on the counter..... added more flour, yeast, olive oil and Vital Wheat Gluten to bring the protein up to 13%.... the flour I had was 10%..... not good for bread...
Knead the stuff and kept adding flour until the right consistency..... split into 2 loaves.... wrapped 1 and it's in the refer for a couple days.... rise in the 90 degree oven.... next loaf will be room temp. raise... baked 350 (365, my oven is off 15 degrees) for 30 minutes.... internal bread temp was
The dough in the fridge should have a more pronounced flavor and room temp raise should UP the flavor also... Time will tell.....
Anywho..... I am pleased.... FINALLY a success....
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