Author: eclipsmeeclipsme
Date: Apr 2, 2008 05:43
After my first not so great start making white whole wheat bread using
my whole wheat bread recipe, I tried something different last night - a
white whole wheat challah bread!
I really thought I had botched just about everything I could, from not
enough water for the sponge, to not kneading at the right time, to
forgetting the salt at the end and having to put the dough back into the
mixer to add it.
BTW - yes, adding the salt at the end was really very interesting. As
was mentioned previous, the salt really 'tightened up' the dough.
I ended up with dough that was wetter than I am used to, but I am
beginning to think that my doughs have been too dry anyway. After
letting the sponge rise 60 minutes, I added the rest of the flour, oil
and egg, mixed lightly and let it autolyze (sp? - a new word for me!)
for about 10 minutes. I got scared to leave it too long. Perhaps the
yeast would run out of oomph???
| 
