Project: Bread, part 1

Part 1: No great success

I want to start baking our own breads. I don’t eat much bead myself but both Son and Husband do. My project now is to find a recipe that they both like. The bread has to be easily made, and be just as good and not crumble after it has been frozen for a few days. I want to use as little yeast as possible and as much whole grain flour as possible.

The recipe I used:

2,5 dl water

12 grams of yeast

3 dl of yoghurt and sour cream

1 tablespoon of honey

about 0,5 dl canola oil

3 dl white spelt flour

2 dl durum flour

4 dl white wheat flour

2,5 dl oatmeal

1,5 dl barley flour

2,5 dl whole grain wheat

2,5 dl whole grain spelt

and a symbolic amount of salt

I started with about 12 grams of fresh yeast and mixed it with cold water. Fingers needed to get dirty here in order to dissolve it completely.

I used left overs of yoghurt and sour cream…

And a mix of the different flours I had in stock.

I let Kenwood knead it for a while

Then I let Son knead 

Put the dough in two pans. Son was a great help here too

Then I set it in a cold place for about 20 hours to rise

And baked it for 35 mins at 200 degrees.

I am happy with the taste of the bread, but it didn’t rise as much as I had hoped it will. Now, I know I have readers out there who have a lot more experience than me when it comes to bread. So what should I do to improve for next time? Sourdough base? Can I let it rise for another day or so? Any tips or tricks here will be highly appreciated!

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2 thoughts on “Project: Bread, part 1

  1. The amount of yeast depends on how much you want the bread to rise and how much it weighs. So I believe you need more than 12gr of yeast with the amount of grain/flour you put in to it. Also fresh yeast need 37degree hos water to dissolve in, if not it dies.
    If you don’t want to use a lot of yeast, baking powder has the same effect.
    Also the best place to let the bread rise is next to an oven (temperature again).
    Try that the next time and see if you’re in better luck.

    • I wanted to try to try what I’ve come across as ‘cold rising’ where you only use a very small amount of yeast but let it rise for a much longer time. I’ll experiment a bit more with this before going back to the “regular” way. Thank you very much for the comment though, I will definitely use your method every now and then as well, or always, if my project fails

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