Saturday, 21 August 2010

Marriage of Medieval and Modern...

Making Bread with wholemeal flour ground at the Lurgashall Mill
The first attempt  worked, the loaf rose well and tasted lovely.    (I am using modern technology - ie a bread machine.)   However when we bought the flour, we were advised not to use 100% wholemeal, but to blend it with strong white flour.    So the second loaf was made using two thirds wholemeal and one third strong white flour.   This was not quite such a success.   The dough rose, but fell back, and it has a big dint in the top!!   Perhaps I should have put a Vitamin C tablet in; perhaps there wasn't enough salt.     Since I am 'cheating' by using a bread machine, I am well aware that I am not really a loaf-kneader in the Anglo-Saxon sense!    Will have another try at a loaf using blended flours, and if it doesn't come right, will revert to the 100% wholemeal.  If anyone has any suggestions as to improve the blended loaf, please say...

2 comments:

Michelle Styles said...

The ereason for blending is that the gluten is higher in white flour and you can get a higer rise. There is no real reason why you can't 100% wholemeal. You will probably get a denser loaf. Just knead more.
Leaving to over proof can result in a slight collaspe. If over proofed, simply punch down and allow to rise again. It takes a shorter period time with each rise.
There are a huge number of variables in bread making -- humidity, temperature, how long you leave it.
I don't use a bread machine. Kneading can really help with aching backs and thinking about characters!

Carol Townend said...

Kneading and pummelling (particularly my characters) sounds pretty good right now! ;) I tried again and the second blended loaf was much better...