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Results of bread-soaking experiment #2.

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3 comments on Results of bread-soaking experiment #2.

Worked pretty well, I think:

SANY0807

The crumb is very open and spongy, a little more than I like in a sandwich bread (almost French-bready in texture, I think).  So there's something in the recipe that needs to be tweaked.  But the technique worked okay.  No explosions, no disasters, and the flour got to soak for 8 hours.  

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3 responses to “Results of bread-soaking experiment #2.”

  1. RecollectedStephanie Avatar
    RecollectedStephanie

    Do you think it alters the taste to soak the flour? I am getting very tempted to try this@

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  2. Cathie B Avatar
    Cathie B

    I think you can back off some of the yeast! It looks great.
    Nice work. I’ll be referring people here for breadmaker tips and soaking, if you don’t mind!

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  3. bearing Avatar
    bearing

    Hooooold on Cathie, let me finish the experiments first!
    RStephanie, the texture of whole wheat flour is softened; I don’t think it changes the taste except that because of the acid it’s a tangier flavored dough. You can soak grains without acid (just plain water) and it reduces the phytate somewhat but not as well as acid — that’s what I read, anyway.

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