Sunday, May 24, 2009

BBA: Light Weat Bread

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.

1 comment:

  1. Hi Jenni! I found you through BBA...looking for someone from Utah and found you! Your breads look awesome! Even your 'holey' bread...I roll out my bread with my rolling pin prior to shaping and it gets rid of all the bubbles. Hope this answers your question. I will definitely be following your adventures!