Mike Nolan
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For a 100% whole wheat bread, it's a fairly open crumb. Here's a slice. (Keep in mind that this was made in an 8" loaf pan, not a one-pound pan):
Tue. Jun 23rd, 2026
For a 100% whole wheat bread, it's a fairly open crumb. Here's a slice. (Keep in mind that this was made in an 8" loaf pan, not a one-pound pan):
I made the 100% whole wheat bread that you do in the food processor again. I used a little less water this time, it still seemed a little slack after the bulk rise so I did a couple of stretch and folds before putting it in the 8" bread pan. The final rise took less than an hour. It did not collapse this time. I'm baking it for 48 rather than 45 minutes because it didn't seem quite done in the center last time.
I'll let you know how it came out after it is cool enough to slice but it smells great again.
We had tacos tonight.
Stir fry beef and broccoli here tonight.
Garlic is used way too much, many restaurants use it as their dominant flavoring.
Interestingly enough, when we were in Northern Italy in 2006 (Turin), we found very few restaurants used garlic in their cooking, even the pizza was garlic-free. Southern Italian cooking is more prone to use garlic, but even there I'm told it isn't as omnipresent as it is in 'Americanized Italian' cooking.
I've seen garlic used in desserts, mostly on shows like Chopped. Black garlic might work, I suppose, it has a strange sweetness to it, not that I'd dare try it at home.
I've made a few recipes out of Hamelman's book, I find re-reading the front matter messes with my technique for a few weeks but then improves it.
I just left it on the counter for a few hours.
Posting numbers may be down but overall traffic as measured by Google has remained pretty constant for the last six months. Not as high as I was hoping, but not declining, either.
My wife says this bread goes great with eggs, so I think it's a keeper for us. I made some cheese toast with it to go with supper last night, it was a change from making it with Vienna bread but it was pretty good.
The lengthy parts of this recipe are the initial soak and the rises, the total time using the food processor was less than about 4 minutes, so doubling that doesn't seem too bad to me. I think a 7 cup food processor would handle it in two parts.
The recipe suggests that people with smaller food processors can divide it in two and then combine them.
Dinner tonight will be steak, sauteed mushrooms, baked potato and broccoli.
It toasts well and has good structure, it'd make a good sandwich bread.
Considering the way it collapsed, the crumb is decent. It might have needed another minute or two in the oven. The taste is pretty good, not bitter like whole grain breads often are. I'll probably try it again, depending on what my wife thinks of it. I used about half of the salt the recipe called for but it tastes adequately salty.
We had spaghetti and meat balls for supper, and it was like an episode of the Keystone Kops. I nearly knocked the bowl of meat off the counter twice, I did manage to knock the lazy Susan off the spice rack, which broke a glass toothpick holder and spilled toothpicks and spices all over the floor.
When I was making the pasta, I put the first egg in the meatball bowl instead of the pasta bowl, so the meatballs wound up with two eggs in them instead of one. I added a little more oatmeal to help it bind together. The meatballs were pretty good, though, I may use 2 eggs to 1 pound of ground beef (85% lean) next time.
And I managed to leave the cheese bread in the broiler a little too long so it was almost burnt. Still edible, though.
