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Friday, March 14, 2008

Simple Crusty Bread v1.2

This time I tried with about half whole-wheat flour (Bob's Red Mill whole wheat pastry flour), and I baked it in the cast iron dutch oven without parchment, just carefully picking up the risen loaf and putting it as gently as possible into the hot pot. It didn't stick and the crust didn't have a funny flavor on the bottom, so that's good. The crust was also really nice. However, the bread itself was a little cardboard-y. Then I remembered that a lot of bread recipes I've seen say to add some honey if you replace any of the all-purpose flour with whole wheat. Aha. So next time I think I will add 2 T honey to the warm water/yeast/salt mixture before adding flour.



[Edited to add] Today's (Friday's) loaf (second of three from this batch of dough) turned out even better. I think the whole wheat flour benefits even more from the long, long refrigerated rise/rest than the white flour does.



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