PrintBreadmaking Secrets
So I've recently become obsessed with baking my own bread -- I've been store-bought-free for three weeks. Naturally, there is still a lot of experimenting going on with types, flours, and those little tips and tricks of the trade.
What are your tricks and pieces of advice? And also, what's the best way to kick up the fiber content?
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4 Comments:
Knead, knead, knead!
King Arthur Flour's White Whole Wheat
srhcb at 12:19PM on 03/18/08
For extra fiber and lots of omega-3s, add ground flax seeds to any bread you are making. And I second the white whole wheat flour if you need to sneak the fiber in.
Here are a couple of good websites for baking:
http://www.bakingcircle.com
http://www.realbakingwithrose.com
My 2ยข: When making a loaf-style bread, knead until it is no longer sticky (but don't add flour to get it there, that will dry out your bread). When making artisinal bread, you can get away with kneading less (in fact, it's preferred) because the long rise will continue to stretch out the gluten in your dough.
Dominic
the zen kitchen
dvchurch at 2:51PM on 03/18/08
thefreshloaf.com is another good bread site.
Peter Reinhart's The Bread Baker's Apprentice was my first book on baking and is still my favorite. He has a new book out on whole grain breads that may have more high fiber loaves.
palmsey at 3:06PM on 03/18/08
I 3rd the KA White Whole Wheat, or Whole Wheat, and flax seeds.
I applaud your store free efforts! I'm not quite there as I like to make sweeter breads for now, but imagine I'll get there someday. Especially since our family of 3 rarely finishes all we get from the store, though I do enjoy my croutons!
bobcatsteph3 at 6:16PM on 03/18/08