I bought this book last week, with my birthday money, because I miss baking. I'm in school right now and between school and Luke I just don't have the time to knead, fold, and proof everything so I took a chance on this.
I made the basic whole wheat (4c wheat, 2c white) without vital wheat gluten (I didn't have any) and I made loaves on day 2, 4, and 7.
Day 2: This dough is very wet. Very wet. It spreads more than it rises during the 90 minute proof before you bake it. I love proofing it on the silpat I got for Christmas. I just slip it onto the hot baking stone and I'm done. The finished product is wide (spreads more then raises) and flat. Flavor is bland (to me). Dh and boys like it.
Day 4: I made rolls hoping it would help. So wet its hard to form. I used oil to keep it from sticking when I formed and that worked well. Again, did not rise much (because of the lack of wheat gluten) but rolls were wonderfully crunchy! I did like this better because it was so soft inside and crunchy outside. Eaten very quickly. Taste: okay.
Day 7: There was some liquid on the top of the dough. I tipped it into the sink and baked as usual (sourdough does this as well). This time after I formed it I put a plastic container over the top and that kept it from spreading too much. Still not very high but better. Crumb beautiful. Taste still slightly off but better than the first time. Ah well.
I think that there was too much yeast in the recipe (2Tbl). I think that's part of the bland ick I taste. Next time I will greatly decrease the yeast suggested so a better, more wheaty flavor comes through.
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