Hello! I am very new to the science/art of baking bread! I has been a lot of fun and even after a very short time - we are becoming spoiled by homemade bread. The Bread Bible has become a great “go-to” resource and there are many recipes I’ve marked to try!
I have a couple questions re: whole grain breads…....
I have practicing with Peter Reinhart’s Multi-Grain Extraordinare. The first time, flavor was good but the loaf was not pretty. Second time, flavor was better - but the loaf completely fell. The third try resulted in a very pretty loaf that was dry and crumbly. Not sure what happened with the first loaf - but I was happy. I think my problem with #2 was that the second rise got away from me (it was basically over-flowing from the pan when it went into the oven). I am stumped on what I might have done on #3 (I “MIGHT” - LOL -have put in only 1 tsp yeast instead of the 1TBSP listed - could that be the cause?). Any suggestions?
I would like to try Rose’s Struan Bread but am not ready to get into Sourdough Starter…. any suggestions on an alternate approach?
Thanks for your help….