A long time ago, in the first few days of my reaching the American shores, I went up to the Subway counter to order lunch, “Wheat or White?” I had not the foggiest what I was being asked…wheat-or-white what? So began my introduction to the land of mind-boggling choices (and fractioned sentences)! Actually, it happened on the way itself, when the stewardess asked, “regular or decaf?” Ahem, err…regular what? And what the heck was decaf, anyway? But, I am quite sharp, you see. I looked at the carafe in her hand, and decided to settle for regular till I figured out what decaf was. Turned out, I had made the right choice.
Like I noted earlier, last week was a lot of cooking from my favourite blogs. I make my own bread, dinner rolls, and pizza often. When I read that the ‘brown’ bread we were eating was not necessarily much different from the white one, I stopped buying that. But some times you want bread and would like to eat it guilt free. Of course, roti is healthier since you do not need to add oil/butter or salt into the dough. But bread is bread.
Naturally, I substitute whole wheat flour, by at least half, in every recipe that calls for all purpose flour. So, the other day my son suggested that I should bake a 100% white bread the next time (presumably, to check if the reason for the denser texture was his mother’s baking or really the whole wheat flour!).
Actually, even I wanted to know.
So I decided to try Nic’s recipe for Classic White Bread. Then I found I did not have nearly enough flour for two loaves and I was loath to step out. But atta there is always plenty of. I have never used bread flour; I doubt if it is even available here. So, I thought it would be cool to try the recipe with refined flour as well as with regular atta and compare.
I followed the recipe to the t (my usual bread recipe uses half the fat), including the dough folding instructions. I should have taken pictures during the rising, but I did not. The results are here to see.
I had a beautiful, soft white bread and the other was the very nutty, wholesome tasting, whole wheat loaf – half the size! So, it had been proved, beyond doubt, that I was up-to the mark with my baking. Even my son noted that there was actually a ‘taste’ to the white bread too, making the effort well worth it.
I am totally impressed by these loaves, just perfect, and neatly sliced too. Wish you all the best with your blog. Will come back again to read more from you.
Archana
Archana – Thanks for the visit. And I followed even the slicing ‘instructions’at Nic’s…completely cool the bread before slicing!
Guess what i see in today’s HT Brunch supplement? The stolen pic of your two beautiful sliced breads….do you get HT there/? Page 13 – did they buy it from you or the usual tactic?
sorry for saying ‘stolen’ without confirming, but i didn’t see any credits, hence assumed.
blog hopped my way here.. i am so glad you did this experiment. i have been trying to figure out bread baking for a while myself.. i normally use 50%atta to get a balance between health and good texture. i tried a 95% wheat recipe just yesterday and i kept thinking there was something i did wrong!! i just wasnt as soft & well risen as the all maida or 50% maida one. i suspected it was because of the wheat, but wasnt too sure. the last time i made a 100% wheat bread, i thought i had messed it up royally and threw it!! i guess i will tk some time to get used to 100%wheat!
Yes, the dense bread does take some getting used to. But isn’t the flavour just worth it!