Just when you think you're getting the hang of this...

[shewhomust]

As I was saying, we checked the kitchen scales, and then detected the error introduced by the checking process; I tested the hypothesis that proving the dough for too long is as bad as the other thing; I renounced fancy mixtures of flour and embellishments in favour of a straightforward wholemeal-and-sunflower-seed loaf. What could possibly go wrong?

Naturally, the damn thing refused point blank to rise.

I can think of a number of possible reasons: I added the salt too early (desperance's instructions add salt at the start of the process, and I've resisted doing this, having been told that salt inhibits the rise - but this time I grew confident, and obeyed instructions); as a result of shopping failure. the only white flour was self-raising (but I didn't use very much of it); I have broken it; original sin (always a possibility).

The resultant loaf wasn't the worst I've had, but it wasn't great. Nonetheless, on Saturday I divided off two batches of starter (one for me, one for S., who had expressed the desire to try it) and made pizza - wholemeal pizza, as I hadn't yet managed to buy white bread flour. The pizza was fine - not superlative, like the previous batch, but fine, and maybe the tomatoes weren't as good.

Today's loaf was supposed to be the Tassajara Swedish rye to which I keep returning. It was horrible to handle, in exactly the same way as the oatmeal and rye loaf, heavy and clarty. Is this some quality of the rye flour (Dove's Farm)? Still, that made a springy, moist loaf (eccentric in flavour, but that's because I overdid the molasses) so there is still hope. And I see that the last time I made the summer rye, I let it rise overnight, so I will do the same again and hope for the best.

Comments

[mevennen.livejournal.com]

T just had a bread-as-brick failure - we're not sure why but we think it was something to do with the yeast. However, it will make a great offensive weapon.

[shewhomust.livejournal.com]

As feared, I too have a brick - a very tasty brick, once I managed to carve a couple of slices off it, but that in itself was quite a challenge.

The starter, on the other hand, is bubbling away merrily, which is a relief.