I am glad that they turned out fine. A big relief.
Karen, I had to rush out of the house so shorted the kneading time of the dough. Came home four hours later and the dough was not behaving how it supposed to. I had to keep working at it until I ran out of time. Finally took a deep breath, shaped the dough for the final rise then baked; hoping for the best. Phew, they turned out all right.
Flournwater, the loaves are still warm. The internal temperature was 196F when finished baking so I wanted the breads continue to "cook" a bit longer before slicing them. These two are ordered loaves so I will have to slice them before delivery tomorrow morning. Hopefully I will have time to take a picture before they go out of the house.
Blackbird, these two were made of mostly whole wheat flour, cottage cheese, dill weeds, caraway seeds, vital wheat gluten, a bit of sugar, salt. I used non fat milk and some water, 2 T of oil for the liquid. They were supposed to be 100% whole wheat, medium loaves but when I struggled with them I had to work more flour into the dough before shaping them. They ended up to be quite a bit larger than a medium loaf. I nomally used about 2 cup of sourdough starter and 4 cups of whole wheat flour for two loaves. Today, I probably ended up using 2 cup of starter and four cups of whole wheat flour and one cup of unbleached flour.
I really enjoy making breads. Since I joined this site, I have learned a lot from all of you. This is a wonderful place to be. And I am most grateful for Floyd and all those who devote their time and efforts in making this happen. You're all great people. Thanks again!
Al, your cottage cheese-dill bread inspired me, and I made some the other day. Fresh dill; fresh onions, sauteed - it is my new favorite. I am making more with the rest of my dill and only whole wheat flour. Seems like it will go nicely with only whole wheat. Thanks for the thread. I never would have tried a recipe like that, but it is divine.
Hrm. They look good to me. I'd bet they'd make excellent chicken salad sandwiches.
Wow -- they look awesome! I've never tried that kind of bread -- it sounds delicious. Just out of curiousity, what struggles did you have with them?
Karen
Those are beautiful. Textbook stuff. Got an image of a naked slice?
I am glad that they turned out fine. A big relief.
Karen, I had to rush out of the house so shorted the kneading time of the dough. Came home four hours later and the dough was not behaving how it supposed to. I had to keep working at it until I ran out of time. Finally took a deep breath, shaped the dough for the final rise then baked; hoping for the best. Phew, they turned out all right.
Flournwater, the loaves are still warm. The internal temperature was 196F when finished baking so I wanted the breads continue to "cook" a bit longer before slicing them. These two are ordered loaves so I will have to slice them before delivery tomorrow morning. Hopefully I will have time to take a picture before they go out of the house.
Blackbird, these two were made of mostly whole wheat flour, cottage cheese, dill weeds, caraway seeds, vital wheat gluten, a bit of sugar, salt. I used non fat milk and some water, 2 T of oil for the liquid. They were supposed to be 100% whole wheat, medium loaves but when I struggled with them I had to work more flour into the dough before shaping them. They ended up to be quite a bit larger than a medium loaf. I nomally used about 2 cup of sourdough starter and 4 cups of whole wheat flour for two loaves. Today, I probably ended up using 2 cup of starter and four cups of whole wheat flour and one cup of unbleached flour.
Here they are:
Kilpatricks couldn't have done better. If I had a prize to award, it'd be yours.
I really enjoy making breads. Since I joined this site, I have learned a lot from all of you. This is a wonderful place to be. And I am most grateful for Floyd and all those who devote their time and efforts in making this happen. You're all great people. Thanks again!
Al, your cottage cheese-dill bread inspired me, and I made some the other day. Fresh dill; fresh onions, sauteed - it is my new favorite. I am making more with the rest of my dill and only whole wheat flour. Seems like it will go nicely with only whole wheat. Thanks for the thread. I never would have tried a recipe like that, but it is divine.