On Nov 1, 7:43*am, Boron Elgar > wrote:
> The first trick is using a recipe as written to see how it comes out,
> THEN make changes you want to try.
>
> *As I said, that recipe *looked great on paper. It may have been
> perfect (or there is a chance it could have sucked), but if you look
> over everything you changed up above, you basically did not use this
> recipe at all, so it gets a tad tricky to diagnose exactly what
> happened. You introduced a lot of variables.

Yes I did.....It was the stuff I had on hand.
>
> My first thought is the your use of 1 cup of oat flour. That seriously
> affects the amount of gluten in your recipe. Might the addition of VWG
> have helped?

I thought maybe I should have used VWG but since the original recipe
had lots of WW flour I figured
it may not need it.....


Maybe...but you used a whole cup of seeds as the add-in
> and nothing more substantial in there like cereals or bran, etc. That
> is likely another contributor. These two together may have made for
> sticky and heavier dough.

It was what I had on hand, I didn't have any other cereals to stick in
there
>
> Did you use the 1 cup of rolled oats?
>

Yes I did.


> The yeast substitution is no problem at all, and the fats and sugars
> probably wouldn't cause any problem.
>
> Oven spring can be elusive, too. Some breads have a lot, some do not.
> You got a good rise, but I think you did not have enough gluten in
> your mix to really support any serious gas release.

I think so too.
>
> Again, I have no personally tried the posted recipe. Try it as written
> and report back your findings.

I really liked the taste and texture of this bread with the ground
flax and flax seeds.
I'm going to make it again and add VWG and see what happens.

On Nov 1, 9:05*am, Boron Elgar > wrote:
> On Mon, 01 Nov 2010 10:43:59 -0400, Boron Elgar
>
> > wrote:
>
> snip all sorts of stuff...
>
>
>
> >Again, I have no personally tried the posted recipe. Try it as written
> >and report back your findings.
>
> >Boron
>
> I apologize if my reply sounded bossy or goofy. *I did not mean it to
> be so, but it seems, on the re-read, woefully shy on the sort of
> praise you really deserve. *I am proud that you looked at a recipe,
> took a deep breath, then dived right in to try and play with all of
> it. *Good on ya!
>
> Bread baking is fun. Get a few of the basics down pat, then you can
> throw almost everything you learned out the window and experiment to
> your heart's content and to your family's great joy. You can trust me
> on this.
>
> Boron

No problem, I asked for your criticisim. Keep it coming!! :-)

On Nov 1, 3:28*pm, ImStillMags > wrote:

Boron, I'm making this bread again today. It's on its first rise
right now.

I used bread flour, whole wheat flour, oat flour, rye flour, semolina
flour, oats, ground flax seeds, flax seeds and
brown sesame seeds....I added almost a cup of vital wheat gluten.
The dough is much better this time, not wet like it was last time. I
think the VWT is what did the trick.

I'm going to do an oval and some dinner rolls out of this batch.

I'll post pics when it's done.

Thanks again.

On Sat, 6 Nov 2010 09:10:18 -0700 (PDT), ImStillMags
> wrote:

> On Nov 1, 3:28*pm, ImStillMags > wrote:
>
> Boron, I'm making this bread again today. It's on its first rise
> right now.
>
> I used bread flour, whole wheat flour, oat flour, rye flour, semolina
> flour, oats, ground flax seeds, flax seeds and
> brown sesame seeds....I added almost a cup of vital wheat gluten.
> The dough is much better this time, not wet like it was last time. I
> think the VWT is what did the trick.
>
> I'm going to do an oval and some dinner rolls out of this batch.
>
> I'll post pics when it's done.
>
Adding gluten makes it drier? I gave up after the third time. It was
just too "wet".

--

Never trust a dog to watch your food.

On Nov 6, 9:34*am, sf > wrote:
> On Sat, 6 Nov 2010 09:10:18 -0700 (PDT), ImStillMags
>
>
>
> > wrote:
> > On Nov 1, 3:28 pm, ImStillMags > wrote:
>
> > Boron, I'm making this bread again today. * It's on its first rise
> > right now.
>
> > I used bread flour, whole wheat flour, oat flour, rye flour, semolina
> > flour, oats, ground flax seeds, flax seeds and
> > brown sesame seeds....I added almost a cup of vital wheat gluten.
> > The dough is much better this time, not wet like it was last time. * I
> > think the VWT is what did the trick.
>
> > I'm going to do an oval and some dinner rolls out of this batch.
>
> > I'll post pics when it's done.
>
> Adding gluten makes it drier? *I gave up after the third time. *It was
> just too "wet". *
>
> --
>
> Never trust a dog to watch your food.

Which recipe are you talking about SF???

On Sat, 6 Nov 2010 10:21:21 -0700 (PDT), ImStillMags
> wrote:

> On Nov 6, 9:34*am, sf > wrote:
> > On Sat, 6 Nov 2010 09:10:18 -0700 (PDT), ImStillMags
> >
> >
> >
> > > wrote:
> > > On Nov 1, 3:28 pm, ImStillMags > wrote:
> >
> > > Boron, I'm making this bread again today. * It's on its first rise
> > > right now.
> >
> > > I used bread flour, whole wheat flour, oat flour, rye flour, semolina
> > > flour, oats, ground flax seeds, flax seeds and
> > > brown sesame seeds....I added almost a cup of vital wheat gluten.
> > > The dough is much better this time, not wet like it was last time. * I
> > > think the VWT is what did the trick.
> >
> > > I'm going to do an oval and some dinner rolls out of this batch.
> >
> > > I'll post pics when it's done.
> >
> > Adding gluten makes it drier? *I gave up after the third time. *It was
> > just too "wet". *
> >
>
> Which recipe are you talking about SF???

5 minute bread. If that's not what you're talking about, I'll just
slink off now. I thought you had a lot of weird ingredients in it,
but also thought you were experimenting.

--

Never trust a dog to watch your food.

On Nov 6, 10:48*am, sf > wrote:
> On Sat, 6 Nov 2010 10:21:21 -0700 (PDT), ImStillMags
>
>
>
> > wrote:
> > On Nov 6, 9:34*am, sf > wrote:
> > > On Sat, 6 Nov 2010 09:10:18 -0700 (PDT), ImStillMags
>
> > > > wrote:
> > > > On Nov 1, 3:28 pm, ImStillMags > wrote:
>
> > > > Boron, I'm making this bread again today. * It's on its first rise
> > > > right now.
>
> > > > I used bread flour, whole wheat flour, oat flour, rye flour, semolina
> > > > flour, oats, ground flax seeds, flax seeds and
> > > > brown sesame seeds....I added almost a cup of vital wheat gluten.
> > > > The dough is much better this time, not wet like it was last time. * I
> > > > think the VWT is what did the trick.
>
> > > > I'm going to do an oval and some dinner rolls out of this batch.
>
> > > > I'll post pics when it's done.
>
> > > Adding gluten makes it drier? *I gave up after the third time. *It was
> > > just too "wet". *
>
> > Which recipe are you talking about SF???
>
> 5 minute bread. *If that's not what you're talking about, I'll just
> slink off now. *I thought you had a lot of weird ingredients in it,
> but also thought you were experimenting.
>
> --
>
> Never trust a dog to watch your food.

the 25 minute "Gump" bread is practically fool proof....if it's too
wet just add a bit of flour till it firms up. It was the recipe I
started this thread about.

The recipe I'm conversing with Boron about right now is the multi
grain bread recipe in the last few posts of this thread.

I probably should have started another thread about it, sorry for the
confusion.