It has been a very long time since I baked a loaf without sourdough. In addition, this was a same day bake. I thought it was delicious. 11% whole rye, 11% whole wheat. The funny thing is, my wife said right off the bat, "this bread is different than usual" I asked what she meant, and she said that my other breads have a sweeter flavor that she liked more. To be honest, I thought this bread was so good that I'd be happy to make it again. However, using a teaspoon of yeast gives me the heebie jeebies so I don't know that I will do it except when absolutely necessary.
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to a point where using a teaspoon of yeast also gives me the heebie jeebies :)
This one looks great though, the crumb looks good. Paired with that crunchy crust .... Yum!
Very nice indeed!
Happy baking :)
That's a fine loaf with great crust and crumb. Good bread is good bread whether made with commercial yeast or SD. Though I can't get what "heebie jeebies" are... :-)
Kind of like when nails scratch on the blackboard feeling. I see all of that yeast covering my dough and think that this is not good. And then it sticks to my hand when I do the turns and it is bugs me. :)
yeast bread I always end up throwing in some SD anyway, even it it won't have enough time to really get going, just for the keeping qualities.. Can't remember the time I make yeast bread? It sure turned out well and is better than store bought by a long shot. The 22% whole grains had to make it taste better too. Well done and
Happy baking David
Just had a sandwich on it today and it still is soft and yummy. I love the way whole grains make the bread smell and taste. I had no idea how much sourdough I could add without impacting the rise time, etc., so I went with the formula right out of the book (well, I change the flours of course)
Depending on whether I'm in a hurry or not.
If I need a loaf like in a couple of hours (friends coming round unexpectedly etc) then yes, I'll bung in a teaspoon i.e. 7g, but my current yeasted loaves only have a gram if that, with a total start-to-finish time of around 24 hours.
I make a poolish with a pinch of yeast, leave that all day, then make my dough in the evening and leave to bulk ferment overnight - today's bake had about half a gram of yeast in it. In the morning I knock back, shape, proof & bake. I'll probably have to tweak that as the weather gets warmer though...
Oh, and I use AD yeast, so it doesn't stick to my hands LOL
No complaints,and was pleasantly surprised to get a pizza that was finally resembling something round!