• 210ml water 250ml water
  • 350g bread flour
  • 25g whole wheat flour
  • 15ml (1 tbsp) milk powder
  • 1½ tsp salt 1 tsp kosher salt
  • 1½ tsp sugar
  • 1 tbsp butter
  • ¾ tsp instant-rise yeast active dry yeast
The last loaf was my first attempt using dry milk powder and reducing the salt, but I goofed by adding twice as much yeast. This time I am using kosher salt which is bulkier, so effectively I'm using probably half of the salt called for in the original recipe. (Unless they meant kosher salt.) Another change this time is that I am using tap water again. I switched to bottled water while troubleshooting my bread, but I no longer think the tap water was a problem.
Early in the baking cycle the loaf is as high as the double-yest loaves. ??? I'm quite sure I measured everything right this time. I am now questioning whether I actually double the yeast last time, because it didn't taste like the first double-yeasted loaf. Maybe backing off the salt is making the yeast rise too much, or maybe the powdered milk somehow kicks it into high gear, but I doubt that last one. Actually I tried sifting the dry ingredients a few times to see if that makes a difference; perhaps that's why I got a higher rise?
I made a sandwich with the heel and the next slice (and leftover broiled chicken and shredded cheddar), and I made some toast. It's excellent toast and so far workable sandwich bread, although it is a bit delicate. Again, I'm not good enough to know how the crumb is supposed to be, so I'm not sure if this is great or too soft and weak for sandwiches in general. I guess I'll have to keep making it and keep making sandwiches.

</span>