Whole Wheat Sandwich Bread

Last night I made the soaker and biga (and accidentally used vanilla rice milk). Today I continued on with my bread making efforts. Though I did fail to take the biga out of the fridge, so I was set back almost 3 hours while I waited for it to reach room temperature and rise a little. I now have "Don't forget the Biga!!" written on my handy little white board that is on my fridge. =P

Last time when it came time to making the dough into a loaf and putting it in the pan mine literally just oozed flat into the pan.





Not this time!! Success! =D


I popped the bread into my oven that I let warm up a little bit, and stuck it in to rise (and to make counter space since David cooked some curry for dinner). Just before we started dinner I got up the courage to make a slice on the top of the bread. Last time I could hardly get the plastic wrap off the top before it started to go flat.

I failed to set my timer and at one point in the middle of dinner I jumped up and ran to the over to yank out the bread. It looked burnt, and it was as hard as a rock. I of course wasted no time in IM'ing Stacy to tell her I let it bake a smidge too long. I was told to let it sit for the 1 hour before cutting it. As noted in my last post I'm stubborn, add to that impatient .... it took all my will power to NOT touch the damn bread.

I went back after getting my girls into bed and my bread was not as hard as a rock anymore. Clearly I don't even have a basic concept of bread making. =P







So despite my vanilla milk flub, and letting it bake a little too long, I have some decent bread. Now to learn the skill of cutting uniform slices of bread. O_O



And since I said I would ....




Stacy,

I was wrong. You were correct. Using the scale worked out far better than attempting to use measurements. I will name my scale in your honor. ;)


Whole Wheat Sandwich Bread from Little Blue Hen