Friday, January 5, 2007
I made oatmeal bread again last night. This time I added a little less flour when I was mixing (last time I ended up using more like 6 cups of flour - this time I used about 5 1/3 cups). I also used the dough hook on my stand mixer instead of hand-kneading the dough. I ended up using a lot less additional flour during the kneading process, and it was a heck of a lot easier. Plus I finally learned what a "gluten window" is supposed to look like, so this time I knew when my dough was kneaded enough. This time the bread was a little more moist, and maybe a little more chewy. The loaves were still not big and fluffy, but I think that's due to my impatience with the whole rising process.