Hey Hey Hey,
I'm fairly new to the site, but have been listening to the podcasts for awhile. My cooking has definitely improved. Jacob, the local ladies thank you!
For my everyday use I make a 100% whole wheat sandwich loaf. I've been using the King Arthur's recipe (found here: http://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe) I found on their package a few years back. I've recently moved to South Dakota from NC for school and since moving I've been having trouble with proofing. The dough doesn't rise, or it takes twice as long as it used to, especially with the second proofing. Any ideas?
Also, any ideas on obtaining a lighter crumb. My last loaf I auto lysed (spelling?) and stretched and folded it a few times rather than the 6-8 minutes of continuous kneading the recipe calls for and it did turn out better. I don't it expect it to be light and fluffy, but a little lighter would be nice. Would the addition of gluten help? Should I up the hydration? I'm still trying to understand how all the ingredients work together, so I can figure all this out on my own. But some help would be much appreciated.
I'm curious what the powdered milk does to the loaf. I can't recall anything mentioned in the podcasts and some very basic whole wheat recipes leave this out.
I know there is a lot here, so thanks in advance!
Cheers!
Brad
P.S. I should note I just bought a scale and have not had the change to bake with it yet, but I'm psyched to!