{"id":165,"date":"2017-07-14T02:12:07","date_gmt":"2017-07-14T02:12:07","guid":{"rendered":"https:\/\/beansproutadventures.com\/?p=165"},"modified":"2017-07-20T20:43:03","modified_gmt":"2017-07-20T20:43:03","slug":"flatbread-fail","status":"publish","type":"post","link":"https:\/\/beansproutadventures.com\/index.php\/2017\/07\/14\/flatbread-fail\/","title":{"rendered":"Flatbread fail"},"content":{"rendered":"

A few days ago, I made bread. I was aiming for a focaccia-style crusty flatbread, but completely missed the mark. But that’s not to say the bread wasn’t delicious!<\/p>\n

<\/p>\n

I basically threw a bunch of ingredients together, with the knowledge that high water content helps develop gluten. I wanted to do an overnight cold ferment (let rise in the fridge) for better flavor and to help the gluten develop. But when I took the dough out of the fridge it wasn’t holding together at all. I did another knead cycle (or three), adding more vital wheat gluten and bread flour.<\/p>\n

It didn’t seem to be working that well, but I went ahead and added all the weird grains (oats, teff, and sesame seeds cooked into a mush) for interest. The bread proofed fine, but when I baked it, it lost all of its height and kind of steamed. So it definitely wasn’t crusty.<\/p>\n

\"\"
The finished bread (minus the eaten bottom right corner). It’s a whole lot! Notice the home-made potholder!<\/figcaption><\/figure>\n
\"\"
All cut up. Look, another potholder!<\/figcaption><\/figure>\n
\"\"
A view of the crumb. Despite not rising, the bread was fortunately still airy. Also moist, presumably from the oatmeal\/teff mush I added.<\/figcaption><\/figure>\n

Basic Recipe<\/h4>\n

3 cups flour (I used whole wheat)<\/p>\n

1 cup liquid (I used whey left over from cheesemaking<\/a> and juice left over from cooking beans)<\/p>\n

1\/2 cup oats<\/p>\n

1\/4 cup teff<\/p>\n

1\/8 cup sesame seeds<\/p>\n

Vital wheat gluten or bread flour as needed (I probably added 1\/2 cup+)<\/p>\n

Salt<\/p>\n

2 tsp yeast<\/p>\n

Maybe some sugar<\/p>\n

Cook’s Illustrated focaccia recipe<\/a><\/h4>\n","protected":false},"excerpt":{"rendered":"

A few days ago, I made bread. I was aiming for a focaccia-style crusty flatbread, but completely missed the mark. But that’s not to say the bread wasn’t delicious!<\/p>\n","protected":false},"author":2,"featured_media":218,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,6],"tags":[],"_links":{"self":[{"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/posts\/165"}],"collection":[{"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/comments?post=165"}],"version-history":[{"count":2,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/posts\/165\/revisions"}],"predecessor-version":[{"id":222,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/posts\/165\/revisions\/222"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/media\/218"}],"wp:attachment":[{"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/media?parent=165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/categories?post=165"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/beansproutadventures.com\/index.php\/wp-json\/wp\/v2\/tags?post=165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}