BAM!

Yesterday I baked for several hours.  I made more peanut butter and nut bread - it was well received.  I made more baguettes because they are fast, easy, require little ingredients, and taste divine.  I like just munching on a baguette fresh out of the oven.  I made my lovely table bread- which is becoming a weekly thing, as I wolf down half a loaf in one sitting.  I made two loaves of Shira's whole wheat bread.  Everything was working out until I put them in the oven, then they deflated some. :(  I believe it's the AP flour I am using.  Everytime I use it, whether I use Vital Wheat Gluten or not, they do not rise properly.  Or deflate.  Or they don't rise at all.  When I use my bread flour I can get extra rise with the VWG or just go without, and I get perfect rises every time.  

This is half of what I made yesterday.

Beside the baguettes and table bread and peanut butter bread,  my other success was a pan full of sandwich flats.  I used bread flour, whole wheat flour, oat flour, salt, water, and yeast.  They are pretty easy in that rise (more like rest) time is about 20 minutes.  Basically mix, knead, and roll.  Let sit, cook 30 minutes and BAM! Done.  I scored the tops and sprinkled oats and flax seed on there as well.  You should cut them in half but you must use a very thin very sharp knife.  If you aren't skilled with sharp things, you can squash two of them down for your top and bottom.  That kind of defeats the purpose, for me.

Cooling on the rack, the bread aroma is teasing me.  Getting hungry.

As you can see, split in half, the sandwich flats make a wonderful container for your lunch ingredients.  They really hold up well if you cut them evenly.  I had soggy pickles, hot bacon grease, lumpy peppers, and mayo, and this bread did not break.  

Couldn't wait.  Warm bread and a sando. It was top notch.