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Wetter bread dough... Less kneading!


By Eating, Gardening & Living in Bulgaria (Visit website)



I love reading the Dining and Wine section of the New York Times.  I recently came across and an article by Harold McGee called Better Bread with Less Kneading.  Since Angel and I have started LCD, I have been making fresh, healthy, whole-wheat bread every few days.  My bread making skills are still inconsistent.  One day I will have a gorgeous loaf and the next day something that could pass for a weapon.



The article was accompanied by a recipe for Golden Whole Wheat Bread, which I tried the other night.  This bread was less labor intensive, but more time consuming than other recipes that I've tried because of the multiple rises.



I think I definitely did something wrong with my proportions of water to dry ingredients although I followed the recipe to the letter, even using a scale to weigh my dry ingredients and a digital thermometer to ensure my water temperature was spot on!

18.5 ounces of flour and wheat bran
Dissolving the yeast in 115F water
Adding the salt to the dry mixture
Adding the water to the dry ingredients
Mixing
Kneading/Scraping the dough to activate the gluten
20 minute rest (???????)
At this stage in the game, as you can see from the instructions, there are numerous rises and folds, so you can imagine what they look like.
Final rise of my bread dough glop
Fresh out of the oven


I am going to give this bread another try because it was tasty, but I didn't like just how wet it actually was.  I will need to re-examine my moisture content!  To be continued...




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