Bread Improvers: August 22 2022
Bread making is definitely improving, even my Einkorn loaves are light and airy - just take a little more time and care. I usually prove bread twice, or maybe three times, especially if it is a sloppy mix. I let it have ten minutes (or until I remember it), then knead for a few minutes, leave for an hour, knead and shape in the tin and leave while the oven is heating.
I tried the leave for overnight dough, that worked well, too, especially for flours like rye and Einkorn, but the other method fits more easily into my lifestyle. Someone commented that bread making seems like a lot of work. The actual work is very little but fitting the stages into your routine can take a while.
I use different flours each time: Einkorn, spelt, korason, rye and sometimes straightforward wholemeal, and usually 50/50 with Marriage's Canadian white bread flour.
Sometimes, I think about experimenting with less white flour - less refined grains - but if you eat bread with fats and protein and precede it with some dressed salad or roast vegetables, it slows down the glucose spike.
My last glucose test results were very good, the tester said, "whatever it is you're doing, keep doing it."
It has taken me a long time to change my diet, it is pretty meatless now, although I still eat fish and dairy. The next change is going to be introducing tofu. I have tried a few experiments, but it hasn't yet become routine. I'm not sure about the air miles involved, how the carbon profile compares to meat, say. It has to be 30% less than meat to help.
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