Laurel's Buttermilk Whole Wheat
Made a loaf of Laurel's Buttermilk Bread today and, as is typical, I simply did two bulk rises before shaping, and then did the final rise in a cooler with a cup of boiling water inside. I also reduced the liquid to about 170g water and 170g buttermilk. The difference, however, is that I completely forgot about it after shaping and didn't remember that the bread was rising at all until it had proofed for more than 2 hours! Much longer than I ususually let it go. If my nine-year-old had not reminded me, I'd have let it go until after I got back from the new Corvallis brew pub with my buddy, at which point it would have been an over-risen, imploded mess.
That said, it actually turned out pretty well! Maybe I should proof it for 2+ hours every time!
Comments
The over-proofed, imploded mess part that is. You got a very nice result for the long proof, especially after two bulk rises. I am continually amazed at the forgiving nature of dough. Up to a point. Past that you get that imploded mess you mentioned.
Good to see you posting again JMonkey. You went on sabatical around the time I first joined TFL, but I still rely on your "Shaping a sandwich loaf" video for a refresher course now and then, so thanks for that, too.
OldWoodenSpoon
Old Home Days.
I just poked my nose in to TFL looking for pannetone info and here you are. Hello. :-)
And nice-looking loaf, as per usual.
Looks lovely, Jmonkey! The dough must be very resilient and well developed to have withstood 2 hours final fermentation! Tells so much about the skills of the baker. I have yet to try this recipe, thank for the beautiful reminder!
Khalid
finding TFL was to read your entire blog. It helped me a lot. Nice to see you are still baking away on a regular basis. The WW bread looks perfectly and darkly browned on the outside and the crumb looks fluffy as a cloud. Perfect for sandwiches!
Now if you could tell me what happened to ZolaBlue .......?
Nice baking and glad you are back!
great baker's assistant in your 9yo. I just tried your Desem loaf a few weeks ago. I appreciated your simple and clear approach. Still struggling with 100% whole wheat baking though. Love the look of your buttermilk bread and doesn't look overproofed at all. -Varda
Hello,
What a beautifully-risen pan loaf!
This looks like a delicious recipe.
Thanks for posting this!
:^) breadsong
I have a buttermilk loaf in the making as I type thanks for the timing on your posting of this bread. I had just made some fresh butter and had a jug full of buttermilk and was not sure what I wanted to do with it. Your blog was the first one I came across and there was my answer :-) ( I tweaked the recipe though - using sd and an overnight bulk fermentation)
As someone else mentioned, I joined up here while you were doing other things but your blogs was ones I read through because I bake with 100% whole grains and use Laurel's recipes too. I also found your sandwich shaping video very helpful when I was trying to figure out how to handle a bowl full of sandwich dough. Good to see you are still baking!
Take Care,
Janet