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I've been making our bread for almost a year and half now (yes, from scratch). Our family loves it, but lately it's been in a funk of sorts. I ran out of dough enhancer (fyi: Kitchen Resource Dough Enhancer is the BEST!!) and had to switch to a different type and it has definitely made a difference. The bread has been more crumbly. Texture is weird. I thought that I had lost my "touch" if you will and was starting to get a little frustrated with it all.So today I did an experiment of sorts. Trying to figure out if I could make it work well without the enhancer. More kneading? Less kneading? I think I've figured out something in the interim, but some of the loaves were just to funny not to take pictures of and post. It still isn't right, but I my dad just got me a bag of different enhancer to try, so we'll see if that works any better. But...
This is what way too much kneading can do to a loaf of bread.
The UGLY.
Still too much kneading.
The BAD.
Much better!
The GOOD.
The GOOD.
Those are great pictures!
ReplyDelete(Oh, and hi, I'm Anna, I've been reading for a bit now, but I think this is my first comment.)
yeah, well, my family would be impressed with the bad and ugly! trust me.
ReplyDeleteHey, nice bread. It all eats the same. But really, Jo, get yourself a Zo, and forgettaboutit!
ReplyDelete(my kids even make it really well)
Look ma! No additives! love you!
Hi there, I came here from the Apron Queen's blog, congrats on winning the contest :-)
ReplyDelete