Home Bread-Bakers v103.n016.4
[Advanced]

Re: ww vs. white flour

"Elizabeth" <griffa@labyrinth.net>
Mon, 24 Mar 2003 08:08:45 -0500
v103.n016.4
I've been experimenting with ratios of ww to white in bread, and as I also 
like to add a lot of seeds and bran and whatnot, and I have found I have to 
do things to "lighten" the bread or it turns out like a doorstop.  I add 
these in addition to the yeast and all the other stuff: 1) vital wheat 
gluten; 2) malt; 3) 2 eggs (to a four-loaf recipe, 1 egg for a two-loaf 
recipe).  I don't use a breadmaker anymore, as I have a large meaty husband 
to slam the dough around, and he does a superb job.  Our loaves are about 
3/4 ww now but are still fluffy/elastic enough to please the average person 
(i.e., don't have that crumbly texture that is so problematic with denser 
breads when you are trying to cut them and make sandwiches out of them and 
stuff).

eliz