Droppin' Loaves: A Bread Blog
Olive oil brushing
Posted: 2011 Mar 21 (Mon) 13:11 UTC
I made a slight alteration to my baking process as an experiment: after removing the loaf from the oven, I brushed olive oil on the top. The result: scrumptiousness.
I've also been marking my previous lesson: punch down and reknead the dough before the shaping step. The yeast have been having no trouble inflating the dough again before the bake.
This iteration's recipe:
- 1½ c. warm water
- 2 tsp. yeast
- 2 tsp. salt
- ½ c. oats
- 1 tbsp. molasses
- 1 tbsp. gluten flour
- ¼ c. ground flax seeds
- 1 c. all-purpose flour
- 2½ c. whole wheat flour
- 3 tbsp. pumpkin seeds
- olive oil for brushing
Another thing I should mention is that tablespoon of gluten flour. I've been adding it since my wholly whole wheat recipe. It softens the final loaf in a pleasing manner.
It's hard to say with confidence, but it seems the oil brushing keeps the dough moist longer. It also adds a delicate fruitiness. If that won't work with the recipe, such as for the caraway and rye, canola oil (aka rapeseed oil) will work.
