Okay I know this recipe is skipping ahead, but I needed a good PB&J bread for this week's lunches.
My proof box! This works so well. I microwave a small cup of water for about 5 min. Then, I stick the dough in with the now boiling water and it proofs perfectly.
Looks pretty good huh? Read on :(
Still looks pretty good...
Eeek! We can't make sandwiches out of holey bread. So here is my question for all you bread bakers out there What went wrong? I think I have narrowed it down to two possible culprits.
A: I do not have bread flour only all-purpose so in order to get the gluten-high that makes bread so tasty I added some wheat gluten. Here is my first thought, maybe I added too much? We did the calculations so that the flour would be about 16% gluten, but maybe we were wrong.
B: Sometime after the proofing before the shaping the dough did not deflate all the way (didn't get totally punched down) and thus when it was shaped a giant air bubble got trapped? What do you think? Please, let me know.
At least all is not lost this bread made fantastic croutons!
One thing I didn't mention is that this bread tasted INCREDIBLE!! It was quite possibly the best sandwich bread I have ever had the privilege of tasting.