Hope this finds you well!
Back with Rose’s delicious whole wheat bread. I consider myself an experienced bread baker, yet, I almost failed this recipe. I read and re-read the instructions but somehow my bread turned out really quite ugly. Slumpy and slouchy (a country song comes to mind!) that’s not the way I like my bread…but that’s what I have for you this week. The dough also spilled out of the pan both during proofing and during baking. It was a wonderful baking experience.
I think my game’s off this week. I did proof it in a warm spot and even stared at it lovingly for an extended period whilst proofing. Maybe bread doesn’t like being stared at. I don’t like it myself. Not even when my loving dogs stare at me. It makes me nervous. Perhaps “Wheattie” got nervous and just gave up on life. Anyway, I got my main tester to try it this morning and he gave it two thumbs for flavour. I agree, flavour is spot on. Delicious, actually. Texture wise, it’s a bit soft but in a most pleasant manner. I didn’t add vital gluten as I don’t have it around (but I’ve never needed it before).
- No walnuts in my bread. I don’t enjoy that type of textural distraction.
- I did use the loveliest French walnut oil.
- I followed the timing guidelines.
- My pan was too small for this quantity of dough.
- My kitchen wasn’t too warm. Room temperature was about 17C. Perfect for baking.
- I stared at my dough.
I’ll make another loaf this week with a bit of toasted caraway thrown in. And will use a larger pan than the one stated in the recipe. Just for fun. And I won’t stare at Wheattie too much. Promise.
I skipped a few photos and went straight to the breakfast shots. I was too preoccupied with saving the bread to take pictures. Sorry. Also, I’m still writing my posts from my phone. Don’t mind my mistakes!
See you around next week!