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N.S.P.O.W.B.
Plain old white breads is the red headed step child of the
bread world. Whole grain this, whole grain that. Every once in a while it's fun
to revisit. This is a Not So Plain Old White Bread.
I started with the WHite MOuntain bread for Beth Hensperger's Bread Bible. In an effort to coax maxium flavor, I prefermented 40% of the flour. The balance of ingredients include fat and sugar. I used olive oil and honey. I brought the stretch and fold thing to yeasted bread as well. Things seemed to progress nicely during about an hour of proofing. My effort to dress up POWB included an egg wash and a few sesame seeds. Big oven spring and nice browning after 40 minutes @375º. The crumb opened nicely and was reasonably even. The flavor was very nice. I think the preferment helped a lot. It was, as Wonder Bread is, very soft. While this may not be my fave, it's a perfect neices and nephews bread.
11 ounces of flour, 8 ounces of water, 1/3 tsp. instant yeast sat for 7 hours. I've been having success turning my sourdoughs during fermentation. It greatly improves gluten development. Given the lack of altitude issues from earlier POWB discussions, I figured what's good for the goose... I turned I turned the dough 3 times at 25 minute intervals. Total fermentation was 2 hours.
I started with the WHite MOuntain bread for Beth Hensperger's Bread Bible. In an effort to coax maxium flavor, I prefermented 40% of the flour.
11 ounces of flour, 8 ounces of water, 1/3 tsp. instant yeast sat for 7 hours.
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