|spelt and self raising flour loaf sliced
Thursday 28 December 2023
My bread journey continues
A while ago I baked some bread. Link. It didn't go exactly to plan, it tasted ok though. I've had a few more goes since then.
The first was following a recipe on the flour packet.
The house smelt more bready than it had before. This time the dough rose and it was less dense. And it tasted great.
A work colleague told me he baked a yeast free loaf. So this second version used self raising flour and appletiser.
I expressed surprise at the inclusion of this sparkling apple drink. But went ahead the next weekend when the spelt loaf was finished.
A little burnt on top. Very crunchy, and tasty. And lighter, even if it doesn't look like it.
This did mean I had two packets of flour. I decided to do what some commercial bakers do; create a 50/50 loaf, using all the items I now had in my cupboard. They combine wholemeal and white flour, my bread was a little more "radical".
The first sign that this new "Frankenstein" loaf might be different was after the second proving stage. I had kneaded it, left it to rise. Then kneaded again and left it to rise in the bread tin. The dough was overflowing. I gathered the extra flow and scooped it back into the mix. Placing it in the oven I was not sure how this was going to turn out. Would it burst out all over? What shape would it grow into?
The house had the best "bready" smell so far as it baked. So an initial win.
I am really impressed with how it tastes, it's the lightest so far and still has a nice crunchy crust.
I'm going to get a bigger bread tin so that I can produce a loaf closer to shop bought size.