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.


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

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


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