For my next challenge bread, I made the White Loaves from Baking with Julia. The Tuesdays with Dorie group made these a few weeks ago and all the loaves I saw looked wonderful. It seemed like a good recipe to try.
My mom and sister also made the same bread the same week I did. Our results were mixed.
I made a few changes to the recipe. Some of my changes were to adjust for altitude and some of them were for added nutrition and taste. Here are my changes:
- I substituted white whole wheat flour for half the bread flour.
- I used 8 teaspoons of KAF Whole Grain Bread Improver.
- I let the dough sit for about 30 minutes after the initial mix but before kneading to allow the whole wheat flour to absorb more liquid.
- I added an extra 2 tablespoons water to account for my dry climate and higher altitude.
- After the first rise I punched down the dough and let it rise a second time before shaping and doing the final rise.
This is the best loaf bread I have made so far! The texture was good – nice and “springy” to the touch, for lack of a better word. The bread was great toasted and it also made a nice turkey sandwich. I really liked the flavor added by the white whole wheat flour. My bread did not rise as high as many of the TWD loaves I saw, perhaps because of the whole wheat flour I used.
My mom liked her bread but didn’t love it. It was a little chewy and yeasty. But she was very pleased with her results since she hadn’t made a loaf of bread in years.
My sister thought her bread was fine untoasted, but great toasted. She didn’t care for the crust – it wasn’t what she thought it should be. She and I both worried about our mixers; they got really hot while mixing! The dough for two loaves was a little too much for our mixers to handle, and we both stopped the kneading process before we should have because we didn’t want to hurt our mixers.
All-in-all, I consider our loaves to be a success! Did you make any bread in the last week? If so, put a link in the comments and I will check it out!