Hi everyone, I have spent the last two weeks trying to make super easy, soft, and delicious bread. No sugar, just Flour, water, yeast, olive oil and a tiny touch of salt for bread chemistry purposes. I started from this recipe but they were coming out a little too flat and the shaping and rolling was a hassle. Plus, the flour I'm using really wants extra hydration.
The video recipe uses 100% hydration, but this one is appx 115% hydration with a little extra olive oil and a bit less salt. The rest of the recipe is mostly the same, but instead of shaping and doing the final proof flat im leaving it in the loaf pan. This bread is super super fluffy and moist, has a really strong whole wheat flavor and is perfect for the way I use it. It toasts really nicely thanks to the olive oil, but its soft and tasty enough to eat as is. Stays fresh for about 3-4 days. I think I may double it and see if I can get a proper sandwich loaf, but I worry the extra weight will sink and make it dense.
Anyway it's not perfect but it takes about 10 minutes of work divided over 3 hours, and you absolutely know it's not got sugar or other flour mixed in. I think the flour I'm using (Red Mill 100% whole wheat) can take maybe another 5-10% hydration and I'm interested to keep experimenting. I also think this would be delicious with seeds or other grains.
by kidleviathan
1 Comment
Thanks for your tips on what you change. My standard is a no knead 50/50 white and wheat , and it’s obviously easy and delicious… But I’ve not been sure about where to go next to get more toward WW. Definitely wouldn’t have guessed this! I’m for sure gonna give this a try!