Bread Wheat

Archive for March, 2006

Knead the dough for 8 to 10 minutes then place in a covered bowl in a warm draft free area for 30 minutes or until dough has doubled in size. Then knead for 2 or 3 more minutes and let rise 20 minutes more. Now roll the dough out. … For the crust to be chewy/stretchy at all it’ll need the gluten . I’ve never tried pastry wwf, but I have trouble just getting regular wwf to produce good bread /pizza crust. I generally stick with whole wheat bread flour. …

Read the rest of this entry »