Slow bread

It is cooler today and rainy.  Very Seattle-like.  The inside humidity is 74% and the temp is about 72 (22) degrees.   My dough came out really dry today (the reverse of normal) so that may have a bearing.  But it is rising so slowly.

Lump o' dough
Lump o' dough

The above is after rising for an hour.  Not nearly doubled.  I'm adding half an hour.  It may just end up being mediocre bread.  But it will taste good.  Always happens.  It is a recipe with bulgar wheat in it (soaked for an hour).  One of my favorites. 


Comments allowed for friends only

Anonymous comments are disabled in this journal

default userpic

Your reply will be screened

Your IP address will be recorded