Answers for Gary:
> Has anyone experimented with salvaging gooey bread? I.e. cutting off
> a slice, discovering it's gooey, and tossing it in the oven a while
> to finish? Would this work at all, and if so, would it only work
> if you did it before the bread cooled?
You could try slicing it an baking it into toast rusks. I believe that if you
were going to put it back into the oven, you would need to do it right away
without letting it cool.
> > 6) Oat Blend flour is wonderful.
> How so? Taste, texture, ? Speaking of which, we made an oatmeal bread
> based on the DAK recipe and threw in some walnuts. It was good,
> but it had sort of a "powdery" texture to it. The recipe calls for regular
> non-instant oatmeal, but we used "quick" oatmeal because that's what we had
> on hand. We ground it up in a blender like the recipe specified.
> Would it work better to use regular non-instant oatmeal?
Oat Blend flour has great flavor and a nice texture -- it is not as dense as
whole wheat flour (the one whole wheat loaf I tried using the basic DAK recipe
came out like a "healthy hockey puck"). It is a General Mills flour and is
available in San Diego in 2 and 5 pound sacks.
Try the DAK recipe oat again, but let the machine grind the oats -- we have
done this with great success. You can also add more oats at the beeps before
fermentation to get some extra texture and a denser bread.