I love reading the Dining and Wine section of the New York Times. I recently came across and an article by Harold McGee called Better Bread with Less Kneading. Since Angel and I have started LCD, I have been making fresh, healthy, whole-wheat bread every few days. My bread making skills are still inconsistent. One day I will have a gorgeous loaf and the next day something that could pass for a weapon.
The article was accompanied by a recipe for Golden Whole Wheat Bread, which I tried the other night. This bread was less labor intensive, but more time consuming than other recipes that I’ve tried because of the multiple rises.
I think I definitely did something wrong with my proportions of water to dry ingredients although I followed the recipe to the letter, even using a scale to weigh my dry ingredients and a digital thermometer to ensure my water temperature was spot on!