Loaf 67 – 9 Grain in Boulder
One pair of four different loaves made for a dinner party.
I followed my usual 9 Grain recipe. I certainly didn’t want to experiment with anything new right before feeding twenty people, and I was baking at altitude in a different oven than I’m used to.
Everything worked as usual, but the loaves didn’t get as much oven pop as is typical. I have no idea why this was, the other types of bread I baked at the same time all popped appropriately. The 9 Grain never gets as big as other loaves, but I did expect this to be about a third larger. I have no idea why it wasn’t, so this loaf remains cloaked in mystery.
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- A healthy rise overnight.
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- Shaped and starting to proof.
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- Two hours later…
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- Cooled and tasted after baking.
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- The loaves didn’t rise as much as expected, but the crumb and flavor were nice.