My buns are better than your buns FACT so you might as well give up right now.
Speaking of whipping out sandwich bread in minutes, commercial yeast is fun to watch.
* One cup warm water
* One teaspoon commercial yeast (stored in the freezer)
* One squirt honey, not stirred because I didn't want to mess up the yeast that had spread across the surface of the water. It hydrated and sank where the cells that fell to the center came into contact with the honey that also sank there. It virtually exploded into bloom. All this happened in no more than three minutes. I do not understand why instructions say "proof the yeast for at least 10 minutes." My experience is is the yeast has nothing to prove, it unfailingly activates, and it does so very rapidly. I stand there and watch cells dividing and expanding right in front of my eyes.
Flour is added by the rounded tablespoon, two at a time. First whole wheat (2), then A/P (6). Stir, and check absorption. Then whole wheat again (1) and A/P again (3). So that comes out to 12 rounded tablespoons flour. MATHS! But the tablespoons were inconsistent. Some were heaping others were merely rounded. So that invalidates the maths dunn'it, and we're back to intuition and to the world of feeling things. I could have just as easily dumped it in directly from the bags.
Salt added at the mid point of kneading the dough. The dough was flattened out at that point so salt was sprinkled on as if seasoning a pizza. Then the kneading resumed.
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