Google Ziets' Yeast and Sourdough Baking Page: Home Baked Bread: A High Fibre Loaf

Friday, 22 November 2013

Home Baked Bread: A High Fibre Loaf

At last I am back in my favourite kitchen. Home. After two months away and many culinary adventures later, I am back in my own homely little kitchen.
The words do have a cosy ring to it, much like the Mole's place in The Wind In The Willows by Kenneth Grahame. Your own place has this feeling of home.
Having been away for so long, I had this primordial urge for proper bread. I crossed a mental hurdle just before my departure on the last voyage, so the missus hasn't tasted the version of bread I now bake. I purchased a copy of Peter Reinhart's book The Bread Baker's Apprentice some time ago and studied it. You have to open and study the book.

Which means reading intensively several times. Especially the part about what happens when you start mixing flour, water, salt and yeast. I had ample chance to experiment on the voyage, mostly successfully and often very successfully. The challah I made on board could be the best loaf I made to date. I shall certainly strive to top that one. This time around I decided on a plain and simple loaf. Light Wheat Bread is the heading in the book. The recipe in the book requires whole wheat flour. I do not have flour with crushed wheat, so I used brown bread flour instead. The flours that I use are whole grain, stone ground, unbleached, non-GMO anyway, with the brown bread flour having ample wheat husks to give the loaf a rustic coarseness. Long words to describe decent, old fashioned coarse flour.


This blog post moved to the link below as part of consolidation. Thank you for your patience.

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