So, yesterday, I decided to make a loaf of Yogurt whole wheat bread. Great, right? What was NOT so great is that I used the wrong flour.
I knew I had put the wrong flour in the mix, but I felt committed to using what I'd started. I knew gluten flour would increase the elasticity of my dough, but I didn't now by HOW much until the bread was about 20 minutes from completion in the bread machine. I looked over the shoulder of my friend Renae and saw the lid of the machine raised up about 3 inches and the loaf of bread sticking out. Oops!
Not knowing what to do, I unplugged the bread machine and let it sit. The bread eventually started to shrink, and that's when we realized we needed to document this.
Thus, I give you... Deanna's Yogurt Whole Wheat Alien Loaf.
It couldn't be more of a "Deanna moment", doing something like that. And that's OK. It was kind of a fun science experiment.
I'm trying a new loaf today. I really want to learn how to make artisan bread. I'm compromising. I let the bread machine do the "work" today, and I have a new loaf baking in the oven. The loaf LOOKS tasty, but I'm not sure how it will bake. I think I just got the pizza stone too wet, because I inadvertently poured water on it (I was aiming for the broiler pan underneath.)
I'll post a picture of this loaf, if it turns out.
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