Good baking asks us to look a little closer. Not at complicated tricks, but at the ordinary decisions that shape flavor, texture and how a loaf feels in the hand.
Whole-grain flavor can be deep and nutty without turning the loaf into a brick. Allow time for bran to hydrate.
Start with the dough, not the clock.
Whole-grain flavor can be deep and nutty without turning the loaf into a brick. This is the kind of bake that becomes easier when you take note of a few dependable cues instead of adding another elaborate technique.
Things to pay attention to
- 01
Allow time for bran to hydrate.
- 02
Use warm but not hot water.
- 03
Develop the gluten gently.
- 04
Mix whole wheat with bread flour while learning the texture..
The detail that matters
Add water in small increments rather than making the dough dry with extra flour.
Every oven and every bag of flour behaves a little differently. Write down what you noticed and adjust one variable at a time on the next bake.
Keep practicing.
Keep the notes that matter, leave room for discovery, and bake it again when you have time.
