Yesterday we decided to make bread by hand, from scratch - which was the first thing I learned to make (at age 3, believe it or not). We had lots of odds and ends of different flours, so we made a multi-grain mixture that will never be repeated exactly: unbleached white, spelt, brown rice, buckwheat, almond meal, cornmeal. Proportions? No idea! :) The bad part was that the yeast exhausted itself on the second rising (in the pan, no less) and the loaf actually FELL when I put it in the oven. So we have multi-grain flatbread, kinda... it tastes ok except for the telltale over-risen yeast flavor, but it definitely disappointed this baker! Fellow manual bread bakers, how much rising time do you get with your yeast, and what yeast do you use? Can you do multiple rises or do you have to shape the loaf straight from the kneading stage?
Posted on: Sun, 28 Jul 2013 17:23:35 +0000
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