This time, of Experiment #4, the one where I soaked flour and sour milk for 24 h or so and then added it to the machine with sugar, yeast, salt, and gluten when I was ready to bake. The idea behind this procedure is that I would just keep flour soaking in acidulated liquid all the time, in the fridge, and just take a lump of it out when I want to set up the bread machine. Much like now I keep dry flour in the pantry, and scoop some out when I want to make bread.
It didn't turn out quite as nicely:
To be fair, a sudden schedule change left the bread sitting in the oven with me unable to take it out for a few hours. Maybe it collapsed well after it was baked. I don't know.
It tastes fine. But the
Experiment #3 bread tastes more complex and, I don't know,
warmer. I definitely prefer it.
This method has a couple of advantages. The soaking flour doesn't take up the bread machine, so you can be soaking and baking at the same time. And with the flour and liquid already mixed in, setting it up was easy, just throw a couple things into the pan....
...almost too easy...
**smack** (sound of my palm hitting my forehead).
I think I left the oil out. Maybe that's why it doesn't taste as nice.
Drat! Have to repeat the experiment.
But first we have a lot of bread to eat.
Looks like it is time for French toast or bread pudding at the bearing household. Or a trip to the pond to feed some ducks - are the ducks back yet? Is the pond thawed yet?
Posted by: Christy P. | 06 April 2009 at 02:16 PM
I made garlic bread. :-)
I think the lakes are still frozen, btw.
Posted by: bearing | 06 April 2009 at 03:16 PM