Interesting. I get keyholing when making Reinhart's loaves made with sprouted whole wheat flour. Those loaves aren't enriched (since Reinhart says that sprouting removes the need for sweeteners and fats/oils). However, I tend to work the dough long in my mixer to develop the gluten. Next time I use his recipe, I'll try mixing less.
Thank you so much for posting that, Gary. It's been an ongoing, albeit occasional, problem for me. Whodda thunk it might be from working the gluten in the dough the way we're told to work the gluten in the dough? I look forward to the next installment where he will further elaborate on scalds.
Interesting. I get keyholing when making Reinhart's loaves made with sprouted whole wheat flour. Those loaves aren't enriched (since Reinhart says that sprouting removes the need for sweeteners and fats/oils). However, I tend to work the dough long in my mixer to develop the gluten. Next time I use his recipe, I'll try mixing less.
Thank you so much for posting that, Gary. It's been an ongoing, albeit occasional, problem for me. Whodda thunk it might be from working the gluten in the dough the way we're told to work the gluten in the dough? I look forward to the next installment where he will further elaborate on scalds.
P.S. Hope you are unscathed from the hurricane.