So, for those of you who are keeping up with my progress in perfecting a 100% whole wheat version of Artisan Bread in Five Minutes a Day... here goes.
I made my second master recipe on Tuesday evening. This time, I wanted to bake all the bread within 24 hours so that it would be only mildly soured. The 24 hours would allow plenty of time to properly neutralize the phytic acid, but leave it tasting more palatable for my littles. Last night I baked four loaves of bread and two batches of dinner rolls... in about five minutes of work time!
Good News :) It tasted marvelous. The bread had a perfectly soured, but not too snappy flavor! The kids and I enjoyed rolls with our breakfast and cheese toast for lunch. This bread makes GOOD toast... or, if you're talking to Spiderman, it's "GYOOD!"
Bad News :( The bread didn't rise very much at all. If I recall correctly, last week's bread was lighter, even if it was sour enough to bite! I know that sourdough artisan breads can be a little dense... and we are used to eating whole grains which are never fluffy like marshmallows... BUT, I would have like to have a bit lighter of a loaf.
Thanks for sticking with me here. I will give it another go next week. Maybe I didn't do the "gluten cloak" thing just right... maybe I didn't slash the dough deep enough... maybe this... maybe that. Like I said, thanks for sticking with me... this kitchen adventure will payoff when I arrive at a reliable method.
Soon, very soon, I will publish my tips for how to make six loaves of healthy, soaked, whole grain bread with very little time sacrifice. Doesn't that sound like a dream!