Knead to turn all purpose into bread flour...

Discussion in 'Free Thoughts' started by cluelusshusbund, Feb 18, 2024.

  1. cluelusshusbund + Public Dilemma + Valued Senior Member

    Messages:
    8,000
    C C likes this.
  2. Guest Guest Advertisement



    to hide all adverts.
  3. geordief Valued Senior Member

    Messages:
    2,143
    Well ,my shop ran out of wholemeal wheat flour and so I bought my second choice, whole rye flour.

    Now rye flour has next to no gluten in it and so I had to add in a little strong (=high gluten) white wheat flour. (About 10-15% at a guess)

    It rose very nicely and ,although the crust seemed a little overdone (I actually cut off and threw away the whole top of the loaf) what was left actually tasted really nice-especially the thick,soft crust.

    A nice hot oven can be a great help and I always put some oil into the dough now,which I never used to do in the past.
     
  4. Guest Guest Advertisement



    to hide all adverts.
  5. cluelusshusbund + Public Dilemma + Valued Senior Member

    Messages:
    8,000
    Sounds tasty to me to... an i might have even liked the top crust you tossed

    Please Register or Log in to view the hidden image!

     
  6. Guest Guest Advertisement



    to hide all adverts.

Share This Page