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Continuing adventures in bread baking

Posted Jan 05 2013 11:42am
This is my third attempt at using my own home-grown/milled wheat with a starter. The first was a brick, the second was ok, and this one's much better. I adapted a recipe from Laurel's Kitchen Bread Book , which I've been tweaking through all these tries.

I may have let the first proof sit too long since I wasn't expecting it to rise so quickly (that's what the crack tells me). The crumb was nice and the crust was crispy (thank you cast iron Dutch oven ). The taste wasn't exciting, but I think that was because I reduced the honey too much.

Seems like I've got this one down, so I'll move on to something new next time. If you're interested in the recipe, let me know. I haven't typed it up yet, I'm a cookbook scribbler and have lots of notes to decode.

Not too bad!

Freshly milled wheat
All ingredients except 1/3 of the wheat and the salt

After the first proof (I think I left it too long)
Remaining flour and salt patiently waiting

After addition of remaining salt and flour
After final rise in DO

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