World Bread Day 2006
In recognition of World Bread Day 2006, and prompted by blogger, Zorra, at Kochtopf, I decided to make a loaf of bread yesterday. I went with new favourite, Dan Lepard, using his simple whole-wheat recipe from The Cook's Book. The most exciting part of equation, for me, was using a fairly local flour - almost impossible to come by in these parts, from A Full Belly Farm. I was hoarding that flour for a special occasion - and what could be more special than a world day dedicated to my favourite comfort food? Unfortunately I didn't find the following useful information about A Full Belly's flour until after the baking was complete:
For a successful bread add a small amount (up to 8% to achieve the ideal protein content of 14-15%) vital wheat gluten flour, too. A small amount of enzyme active barley or wheat malt (0.3% of the total flour) will also improve bread. Sprouting the wheat will create the same effect as a purchased enzyme or malt. The wheat is ground on a stone mill grinder that preserves the bran and wheat germ. Sonora wheat was brought to California by Spanish missionaries and grown in and around the missions circa 1820. It was grown in Sonora, Mexico in the 1770's.What the heck? That all sounds way too complicated for a Sunday morning with a mild hangover. Anyway, I personally didn't have a problem with the end result anyway, despite not adhering to the recommendations. I wouldn't call it unsuccessful. In fact I thought it was delicious. True, it is a dense, heavy, brick-like bread that reminds me of the 80s, hippies, whole-food stores, Cranks, vegetarians and Neals Yard Bakery. And you know what, as such, it made me just a little bit homesick and maybe a little agesick (if there is such a thing) too...