Groaty to the maxJuly 25th, 2010 at 4:36 pm ET
Here’s this week’s bread:
It got a six-hour rising, and consequently is soft and crumby despite being heavier on the whole wheat (proportions roughly 2 cups King Arthur whole wheat flour, 1/2 cup cornmeal, 1/2 cup toasted buckwheat groats [kasha], 3 cups King Arthur white bread flour). I wasn’t sure what the kasha would do — in the dough, it was a little lumpy, and I was afraid it would interfere with the rise — but it’s fine; it gives the bread a nutty overtone without hurting it at all.
The Boon Companion (who is the one who deserves the credit for “groaty to the max”) said “this bread tastes really… er… healthy… and that’s sort of a compliment” — but I’m happy with it. And if I do this 50 more weeks in a row, I’ll be a master of flavors and textures.ShareThis