Breadsperimentation

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So I’m still working on some kind of bread recipe that’s a bit like decent British bread, until I feel like doing something more sourdoughy.

After various experiments I’ve had the most success playing with this recipe.

1 cup warm water (tepid)
2 tablespoons sugar (trying a variety of things – thinking I might try molasses next)
2.5 teaspoons active dried yeast

1/4 cup oil (used vegetable, as in the original recipe – now trying olive)
2 cups white bread flour
1/2 cup (ish) brown bread flour
1/2 cup (ish) spelt flour
Perhaps a dash of wheat gluten
1 teaspoon salt

Place the water, sugar and yeast in the pan. Let the yeast dissolve and foam for 10 minutes. Add in oil, flours, gluten if using, and salt to the yeast and press start.

This makes a lightish loaf which isn’t structurally great but tastes nicer than the stuff we’ve bought. It’s kind of like a fair-quality UK supermarket loaf. Hardly amazing, but nicer than anything I’ve managed to find in the supermarket here.

I killed my sourdough, largely because it never seemed to be very exciting. I’d like to get in to making sourdough properly, rather than in the breadmaker, but haven’t quite summoned the energy. With shift work, sourdough’s a little tricky to keep alive and enthusiastic.

KateWE

Kate is lord and mistress of all she surveys at pyoor.org...