LoafNest Breads
from the vegetables during the cooking. In addition to that, while
experimenting with new avors, please remember that we need very
good portion of wheat to retain the structure of the bread.
Always, start with questions.
Do you like this avor in the bread? Does this (what your are going
to add) hold itself well at room temperature for such long raise time
after being pureed or chopped? Would you consume it if you keep
it in a separate bowl for 12 to 18 hours? Does it change its color to
something unappealing due to oxidation? For example, who would
eat a banana that has been peeled 12 hours ago?
It is always good to develop a sense of what might go wrong when you
mix the ingredient with our, water, salt and yeast. Is it too acidic that
it might kill yeast development? For example, lemon and other citrus
fruits. What happens if you add pineapple or raspberry or strawberry
juice to add sweet avors?! Not all new and creative recipes would
be a success, not every time! But it is alright to fail with your recipe
exploration adventures, after all you are trying to create something
new and you will always learn something new from your adventures!
By now, you have developed a strong sense of what is happening
with your dough, you know how to keep an eye for strong gluten
development and the volume expansion/saturation of the dough and
that will guide you in your further explorations.
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