Slow-rising bread
May. 27th, 2009 03:36 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
The bread turned out well, though a 7.5 hour rising time is not ideal for during the day. Something to make before bed and leave to rise overnight, really.
500g multiseed flour (Allinson's, quite nice)
8g sunflower oil
A generous tablespoon of fine sea salt
1/4 teaspoon dried yeast
About 325ml water
Rather a lot of ground black pepper
1 pinch of sugar
I think next time I'll up the yeast a bit more, and see whether I can get it to rise within a couple of hours with this little sugar.
500g multiseed flour (Allinson's, quite nice)
8g sunflower oil
A generous tablespoon of fine sea salt
1/4 teaspoon dried yeast
About 325ml water
Rather a lot of ground black pepper
1 pinch of sugar
I think next time I'll up the yeast a bit more, and see whether I can get it to rise within a couple of hours with this little sugar.
no subject
Date: 2009-05-27 07:00 am (UTC)Sounds like it might be a subtly different fermentation process. (I read somewhere that slow fermentation was better for the person eating the bread, but I've no idea if that's true or not)
no subject
Date: 2009-05-27 09:41 am (UTC)Google Books: The student's technology of breadmaking and flour confectionery - By Wilfred James Fance (http://books.google.co.uk/books?id=lFoVAAAAIAAJ&pg=PA40&lpg=PA40&dq=%22sugar+content+of+flour%22&source=bl&ots=uOce3bF7al&sig=lX-mfVX1Mj34-JKoTEeZ7-hK66k&hl=en&ei=DwkdStLpB4TLjAem8-SGDQ&sa=X&oi=book_result&ct=result&resnum=1)
Flick to page 36:
no subject
Date: 2009-05-27 11:12 am (UTC)no subject
Date: 2009-05-27 11:52 am (UTC)The "of which sugars" on the side of the packet works out to 1.4%, so that should give me a good way to tune the rising time with other flours.
no subject
Date: 2009-05-27 10:20 am (UTC)no subject
Date: 2009-05-27 12:23 pm (UTC)no subject
Date: 2009-05-27 12:26 pm (UTC)The pumpkin seeds do sound good.