I had started a loaf of overnight bread yesterday with a couple of little tweaks - one is I increased the dough mass slightly to net (post bake) an 800 gram loaf (give or take a couple of grams) and two is I added a tablespoon of oil (supposed to help the crumb and keeping qualities). I noticed the effect of humidity (nearly immediately) on the mix - the dough stayed sticky for a while longer than normal. I didn't compensate for the house being 10 - 12 degrees warmer than it has been (lovely when you go from highs in the 50's to highs in the mid 70's in a matter of days)...so the loaf overfermented (most bakers know that smell)...and didn't do well in the proof stage. Baked off with decent spring...flavor has yet to be determined.
I also started a granary type loaf - white, white wheat, and rye...I used quick oats instead of flaked wheat (I don't keep wheat flakes on hand, yet...) little oil and golden syrup in the mix too. Will follow up on that one later.
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