u/Decided-2-Try

I awoke to find 3 of these spots on the outside of my thigh.

First and second pics are our usual honey wheat sandwich bread except I swapped about 15% of the usual freshly milled whole wheat with teff flour. No particular reason, just curious. I'd done some reading by searching here and it seems going too high on teff content can mess up how it ferments and forms.

Tastes good and makes the whole wheat even darker than usual. You can see that I over-proofed it - had to wait too long for the oven temp to come down from the 450F baking temp of the loaf in the 3rd photo.

Third photo was a small experiment with MSG. I used King Arthur bread flower for this one because it's approaching its use-by date and it's cheaper than my home-milled flour. Also I wanted to know if any processing changes related to the MSG rather than the flour (I'm still working through some kinks on the home-milled).

I wanted to match the called-for sodium, so I used 11 g MSG where this small batch dough would have called for 3.5g of salt.

It mixed, kneaded, stretched, rose just like it always does. Baked fine, too. Taste... not bad, but also not great. Everyone described it as "too umami", and it really started loading your tastebuds the more you ate. I might do another small experiment with half salt and the sodium equivalent of the other half being MSG (still have some remaining KA bread flour to use up).

ETA - forgot to mention the MSG was not honey wheat but rather based on one of Brian Lagerstrom's baguette dough recipes, except I just used a small loaf pan out of laziness.

I grind wheat now and sift it and regrind the bran until it will all pass a #50 sieve (350 microns).

I make a couple of loaves of this honeywheat bread a week as the regular toast and sandwich bread for us and for my daughter's family.

Haven't gotten it quite right yet as the crumb is a bit more open than I want. The powdery look atop is from rolling the dough in extra bran before it goes into the pan. Adds a nice crispiness.

Eta - dang too bad we can't edit titles! Whole not whloe.

This is a favorite of mine, my son-in-law, and one of my grandsons (the other isn't old enough for bread).

I finally got a nice rise/height from this olive-garlic bread (about 4 inches tall, roughly the same as mass-market breads). The original recipe called for 84% hydration, plus however much liquid gets donated by a cup of chopped olives.

I decreased it to about 74% (based on water addition), added enough gluten to get the flour to about 14% protein, and did a longer autolyse (this is freshly-milled wheat; the additional bran can mess with proofing without a decent time autolysing).

This one had Kalamata, Castelvetrano, black, and pimento-stuffed Spanish olives, plus Jacques Pépin levels of roasted and pasted garlic. Smells great when you toast it!

I do wish I'd done an egg wash this time but I was being a bit lazy.