To make this bread was a real pleasure. After applying this new way of
preparing the bread it looked to me like I discovered a new world. It looked
like the dough was talking to me. It was telling me knead me more or stretch
me more. It was the first time when I simply new when to stop as the dough was
indicating that one stretch or coil fold was enough. It is amazing how I
simply stepped away from using an automatic mixer in order to knead the bread
manually just because it gives me more indications on what to do.
With every bread I do I learn new things. I know now just after the
first mixing if my bread will be a wow one or a mediocre one. This entire
learning process it brings so much satisfaction.
Comparing to my last bread, I reduced the quantity of whole wheat flour. The
reasons behind this was to reduce the amount of crumble in the final
loaf.
Although I am simply in love with this airy bread I need to recognize the
single disadvantage it has, and that is when you put some butter on (due to
the big holes). I eat this only sometimes but I can understand the comments of
some people on this aspect. For me this is the perfect bread and I am
convinced that from now on, this is my style. For butter, you need a kind of
brick milk loaf. I did many in the past but they are not on my top choices.
I would like to continue to challenge myself in baking bread with different
quantities of different flours. But this, it will be continued in future
posts.
