So now I need to sort myself out a bit, I have obviously made the bread once with success but I want to try a different method that fits in more with my schedule.
So instead of making the dough at 1200 and refrigerating it overnight for a final prove, I'm starting at 1500 and proving at room temperature overnight. I think that the lower than expected rise was due to it being cold when it went into the oven, of course it may be that 8 hours is too long for a final prove but we will see, that's why I want to test first. As long as I can keep the flavour the same I will be fine. The other possible way would be to start at 0500 and finish at 2100, less ideal but maybe another way round.
In other news, the Wholemeal version of the 3 Seed and Chickpea loaf was on sale in Oats and went quickly, one customer called it "Delicious," that's good enough for me, I have been asked to do a Spelt version, we will see.
|Wholemeal 3 Seed and Chickpea Loaf.|
I also have a meeting with a prospective customer on Saturday, a shop about 8 miles away want some "Healthy" bread on a semi regular basis, that sounds promising.