Friday, February 7, 2014

A tiny bread-making tip...


I made bread today.  Can you smell it just looking at that picture?  It just came out of the oven.  Ok... on to the tip.  I tried something a little different.  After I mixed the whole wheat flour, water, yeast, black strap molasses, salt and extra-virgin olive oil in my big bread bowl, I let it rest for 15 minutes before I proceeded with the kneading.  It made it a lot easier to manage the dough.  Hard to describe the difference, but I'll be doing this from now on, and thought I'd share.

3 comments:

  1. Great tip! I'll have to try that!

    ReplyDelete
  2. It probably has something to do with the gluten having time to relax. Good tip!

    ReplyDelete

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