210ml water 250ml water
- 350g bread flour
- 25g whole wheat flour
- 15ml (1 tbsp) milk powder
1½ tsp salt 1 tsp salt
- 1½ tsp sugar
- 1 tbsp butter
¾ tsp instant-rise yeast 1½ tsp active dry yeast (oops, darnit!)
I've been wanting to make bread all week but didn't have 4 hours to spare, and I was afraid to use milk in an overnight delay cycle. But now it's time to try again, and I even have milk powder this time. 15ml is quite close to 1 tbsp, so I'll use 1 tbsp milk powder. I bumped up the water to 250ml which is somewhere close to 3 tbsp extra which I'm guessing will give me about the same liquid content the 1/4 cup of milk did in the previous loaves. I will also just put the yeast on top of the flour in the tin this time and put the salt in a corner and use room temperature water. This is how I would do it for a time-delayed loaf, so I might as well try it that way tonight.
In the knead cycles it is more dry than my last two loaves, but probably not too dry.
Near the end of the last rise I notice it has risen much higher, as high as when I accidentally doubled the yeast. D'oh! I think I did it again: I recall putting in three spoonfuls of yeast, and I was using the same ½ tsp spoon I used for the salt and sugar. Drat!
This loaf finished close to bedtime, and I was not hungry, so I didn't cut it or taste it until the following evening. I hadn't planned on taking a picture this time, but there are some huge holes that are different. I was pretty sure by the smell that it was double-yeasted, but after eating the first slice it's not as sharp as the double-yeast loaf was. Either I didn't double the yeast like I thought, or not blooming the yeast made a taste difference. Either way it's interesting because this loaf rose as much as the double-yeast loaf but doesn't have as harsh a taste. The bread is too soft and tears too easily to make sandwiches, but it makes fine toast.