Bread Recipe?

PollyWollyDoodle

I'm quite relieved to read the comments above about wholemeal bread. One of my goals this year was to learn how to bake bread, and after several attempts I can now turn out a decent white loaf, using a recipe very similar to the one above. Wholemeal has been a total failure however. I'm glad it's not just me!

One thing I have learned is that the quality of the flour you're using can make quite a difference to the amount of water you need.

Mimi_Arc_en_ciel

Thanks for the replies everyone, I tried again with the wholemeal yesterday and it went horribly wrong, will stick to white from now on! Will try your recipe out later today, I'll let you know how I get on!

molerat

Try part wholemeal, up to 30%. Even my machine has difficulty making a good risen light loaf with wholemeal but keeping it below 30% and adding a teaspoon of sugar / syrup seems to work.

peachyprice

silverwhistle wrote: »

Good advice. I was in a hurry this morning and made a couple of french sticks, but if I'm making a dough for pizza I always leave it overnight in the fridge. With a wood pellet fired stove at a really hot temperature it makes gorgeous pizzas.

I keep mine in the fridge and keep it going for 4-5 days, it improves the longer it's left, by day 5 it makes a lovely rustic style loaf. I usually make enough for a few day's pizzas with enough left over for a small loaf.