walkitout (walkitout) wrote,


Bread v. 1 was an attempt to make my rolls which was problematic for a variety of reasons, not least of which I used the soft white and ground it too fine.

Bread v. 2 was the batter bread with the air pocket down the middle that became croutons for people with good jaw strength and solid teeth.

Bread v. 3 was from Laurel's Bread Book, and let me just say, all right, Laurel! She is some crunchy, and I did not get as much oven spring as I had hoped. I still am having trouble getting a stable, appropriate temperature for the proof (better luck next time; I have a cunning plan). But this time I used a correct sized loaf pan, got really awesome structure, even crumb and it is _not dense_. Nor does it fall apart. Very happy that it turned out despite a slight error in technique during mixing (mixed the yeast with all the fluid/sweetener/oil and it was a bit too warm, too), the aforementioned proofing error, and probably leaving the batter a little too wet as overcompensation for a long bread making history in which my doughs were always too dry.

I cut the salt to 1 1/4 tsp from 2 1/2 and I used sea salt; this got the sodium down into my target range.
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