I got about half way through the reading of the introduction and theory of bread. I did learn a lot of terminology. Like direct, and indirect processes and some other bread baking vocabulary. Also the different kinds of yeast. I have myself tried SAF instant and the dry instants and I do like the rise of the dry instant better. The SAF seems to be a much longer rise here. To long for me and it seems to mess with the breads flavor and texture. I did a 3 hour fermentation (thats a 1st rise) and it barely doubled and the bread was dense still. The proofing (the second rise) was about 1.5 hours and it doubled but this recipe did not make big fluffy loaves. I think that is juts the kind of bread that it is. The flavor in this bread was nice. I did substitute a cup of whole wheat flour so it all could of just been my change to the recipe. Still homemade Cinnamon Raisin Bread that did not rise as nice as I would like is much better than store bought. This bread is savory with the sweetness in the raisins and in the topping (cinnamon sugar over melted buttered tops)
Next time I will use dry active yeast. I like the wheat flour in it because it just feels heartier and toasted up nicely. Over all this was good but there is a lot of room for improvement.
Comments
Post a Comment