I fail at food

[pecunium]

Well, not really.

I am making a "chili-soup" (beans, tomatoes, vegetable stock, spices),and some bread to go with it.

Because I'm working with whole wheat I need some gluten. Because I'm in the south I need more gluten. Because this is a simple bread, I'm winging it (water, flour, salt, yeast). Because this isn't my kitchen, I'm really winging it.

I miss my breakmaking board. I really miss my bench scraper. I was making a ciabatta style bread. So I was planning on a floopy dough. Factor the softer wheat (which is differently absorbent), and the higher ambient humidity (so the flour is less willing to take on water; which I forgot) and the dough was really floopy.

It wasn't that bad, really. Heck, it looked more like ciabatta than it usually does. Fire up the oven (wish I had my water pan). Do the last shaping and realise... my father doesn't have a half-sheet baking sheet. Crap.

I've reshaped it, and it's rising a bit more. It won't be a slipper.

It will be a loaf of bread. I will eat soup with it.

Comments

[harimad.livejournal.com]

As the man said, even the national brands vary somewhat by region, because they cater to local preferences. Unfortunately you can't tell by the nutrition label because the unit size is too small to show the variation.

[pecunium.livejournal.com]

But what she said is also true. The "baseline" from which those two brands trend is her region. You can tell from the label, because the protein per serving will let you work out the percentage, thought it may require some conversions.