I like baking bread. I like the aroma while it's baking in the oven, the dark brown color of the crust, and the tangy taste of sourdough as I bite into the warm slice. I also enjoy the challenge of using only three ingredients (flour, salt, water) to make a wide variety of flavors and textures. At this time I am confronting such a challenge. Adi likes the flavor of whole-wheat flour, so I am gradually increasing its proportion (I am at 80%). The trouble is that more whole wheat makes the bread more dense, and I, like it fluffy. Yes, adding more water improves the fluffiness, but with more water it is harder for the loaf to keep its shape while rising. I forgot to mention that I keep a precise log of my experiments. Back to the story.
A few mornings ago, I was surprised to find that a highly hydrated loaf rose fully and was nicely shaped. It stayed that way throughout the bake. We celebrated at breakfast. The next day, I tried to repeat the procedure using the exact same measurements, and the result was what Adi calls a bindetok, a pancake. Life goes on. I reduced the water, and continued my experiments. This morning it happened again. Same recipe as yesterday, but with spectacular results. The round shape of the risen loaf would have put Buddha's belly to shame. That's when I realized that it was no accident. Mekofef Habananot was here. I don't know what he does to the dough, but it works.
From now on, I'll keep a sharp look out, and when I catch him, he'll have to teach me his trick. I'll let you know when he does.
P.S. Adi asked me how do I know it's a "he". For the answer, click the link below.
P.P.S. Please share your comments on the blog, rather than an email reply.
