Post by kyosa on Jan 11, 2009 21:45:59 GMT -5
Since I had difficulties with my last attempt at whole wheat bread baking I tried to think about what caused my 'droopy' and misshapen loaves. With the advice I got here and a bit of pondering on my own I tried again today with better results. Not perfect yet by any means, but lots better. First off, I used a different recipe. This one came with the KitchenAid mixer and called for a bit different list of ingredients. I also made sure the dough was quite a bit stiffer by using a bit more flour. And I used regular active yeast rather than the fast-rising stuff I had on hand last time. The result was a much better-shaped loaf and a nice even and consistent texture to the crumb of the loaf. Overall I'm pleased with the result but I think a little more refinement will improve things a bit yet. Next time I'll let the loaves rise just a bit longer in their pans. I was afraid to let them go too long thinking they'd collapse and droop like last time. But I think they could use a bit more rising time since the additional flour in the dough seems to make the bread hold it's shape a lot better. Anyway, we have a couple of acceptable loaves now and have been pigging down on warm bread slathered with butter. Mmmm!
