I’ve finally finished baking staple breads of Europe. 50 in total.
What have I learnt?
- Rising times really are a guide only.
- Breads with high rye flour content are tricky to master and can easily end up too hard.
- Breads with seeds are generally tasty.
- My kids really enjoyed seeing and tasting the different breads and seeing the various cooking processes.
- There really is something to be said for the effect of gluten. Sometimes after eating a yeast, long-rise bread I feel like the bread is still expanding in my stomach. Eeurgh. Hello post-bread bloat 😦
- Anyone can make bread. Every single one of these recipes I tried for the first time and mostly they turned out edible and sometimes even exceptionally so. Try it yourself!
And boy did I get through some of the ingredients. Maybe I should have bought that 20kg bag of flour. How much of those staple breads’ staple ingredients have I used. Here is the final tally.
|Flours (all types – plain/all-purpose, cake, rye, barley, corn, buckwheat, spelt)||28 kg|
|Instant Yeast||305 g|