It’s all about the flour…

…. and maybe the yeast!

A few months ago when Jenna from Eat, Live, Run posted this Oatmeal Sandwich Bread recipe, I was hooked. I  really wanted to bake this. As can be expected, I started to make changes, missed the fine print, ignored the warning and deviated from the original recipe. It went straight from oven to trash.

With no kitchenaid handy and not too fond of the kneading step involved in the bread baking I was almost ready to call this whole thing off. Until my  friend Cole, shared some cool pictures of the bread she was baking and forwarded me the link to the recipe she used: the ever popular New York Times No Knead Bread recipe. There was hope yet.

Bread after bread lines the aisles in groceries such as Whole Foods and Trader Joes. Fresh and baked same day. So easy to grab one and forgot about baking it at home. If you see the time involved in the No Knead Bread recipe you will agree it is much easier to just hop on over to the nearby Whole Foods and be done. Almost.

There is a reason why I had started down this path. Every time I am in a grocery story I always like to check out the bread. Always hopeful I will find some wonderful, whole grain and exotic variety that is just perfect. Most groceries I am out in no time with no bread. What happened to that lovely rosemary bread at Trader Joes? Or how about that corn and jalapeno bread that I always loved to pick up at my local bakery? There are so many other varieties that I could think off and not find it in my local bakery or grocery.

So the choice was clear: I had to tackle this beast and master it. It seems I still hadn’t learnt my lesson. This time off I went and wanted to try at least a whole wheat variety of the no knead bread rather than the all white flour one. I stayed true to the recipe although I did toss in some chopped jalapeno and waited almost 24 hours before the bread was out of the oven. Edible. That is all I can say about it. After eating a piece of it, the next day I knew it had to go into the trash!

Third times the charm isn’t it what they say? This timeI decided I would stick to the recipe. Even before I put it in the oven I knew it was not going to make it. The dough was too runny and not taking shape,. I almost threw the dough away. But couldn’t quite get myself too. So off it went into the oven and later the trash!

It was time for some strong action. I have never been any good with reading user manuals. It seems I even missed the Bread Baking for Dummies. If it is true that a four year old is capable of following directions and baking this bread, I was surely missing something key?

Try, Try , and Try again till you succeed.

I felt like the spider, I was not ready to give it up. If a 4 year old could do it, there was something terribly wrong with my ingredients since I knew I was following the directions correctly.So off I went finally to troubleshoot and understand the ingredients. So it seems a bread flour is different from a pastry flour is different from All Purpose and Cake Flour. That gluten content is different in each of these varieties and it is the gluten that allows the yeast to rise and how the water content you use is different with different types of flour.

So yeah, I hopped to the store, brought some fresh McArthur Bread Flour and started a fresh batch.

There is certainly something to be said of rolling out fresh bread from the oven, slicing into it and making a sandwich with it! And yes, I haven’t forgotten about the original Oatmeal Sandwich Bread.

Now that I have mastered this beast, check back often to check out fresh recipes of exotic bread from my kitchen. The sky as they say is not the limit!

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2 thoughts on “It’s all about the flour…

  1. Pingback: Jalapeno and Sundried Tomato Bread | Fly 'n Cook

  2. Pingback: What’s for breakfast? | Fly 'n Cook

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