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in article , Gonorio Dineri at
wrote on 4/1/05 9:22 AM:
> Hey, Roy, how long would you recommend soaking the cracked wheat before
> kneading it in? How do you account for the moisture of the hydrated
> cracked wheat in the water requirement of the recipe?
>
> Bill, Samartha has commented that bread starts going stale as soon as you
> remove it from the oven. Well, maybe it starts as soon as it cools.
>
> I've found it wise to seal any extra loaves in heavy plastic as soon as
> they're cool and pop them in the freezer. I've done the same with half a
> loaf when I know I won't polish off the full loaf in a day or two.
>
> Freezing the bread is an excellent strategy for people who like to bake a
> week or two's bread, or who travel. When you're away from home and
> yearning for a bite of sourdough bread, you can have the wife Fed-Ex you
> a loaf. It's a tad expensive, but when money is no object...
I just baked another sourdough bread using the same technique. It rose most
of the way overnight. I gave the dough more time in a warmed over oven. All
in all, I estimate an increase of the volume to be a factor of four.
Part of what I like about my bread is the crunchyness of the seeds and
cracked grain that I add. Would soaking these additions cause the crunchies
to dissappear? Even if the bread does go downhill somewhat, a little bit of
toasting makes it almost new again. And by the time toasting does not help,
the bread is mostly gone.
Bill
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