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Old 06-26-2008, 11:55 AM   #11
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I baked my first loaf yesterday. I used the herbes de provence, same amount as you did. I put it in the dry ingredients. I alos used bread flour. I mixed everything dry wery well then put in the water and yeast (Proofed in water). I used 1/2 tsp yeast, as my yeast is active dry, not instant.

My DW impounded my loaf of bread and told me to go make my own loaf, if I wnated any. I did take two slices for my sandwitch today, It is great, thank you LC61. Thank You very much.

I wonder if it would work with 1 1/2 cups bread flour and 1 1/2 cups whole wheat?
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Old 06-26-2008, 02:00 PM   #12
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Quote:
Originally Posted by Adillo303 View Post
I baked my first loaf yesterday. I used the herbes de provence, same amount as you did. I put it in the dry ingredients. I alos used bread flour. I mixed everything dry wery well then put in the water and yeast (Proofed in water). I used 1/2 tsp yeast, as my yeast is active dry, not instant.

My DW impounded my loaf of bread and told me to go make my own loaf, if I wnated any. I did take two slices for my sandwitch today, It is great, thank you LC61. Thank You very much.

I wonder if it would work with 1 1/2 cups bread flour and 1 1/2 cups whole wheat?
Glad it worked out for you. I think it would work with the bread flour and whole wheat. I like KA white whole wheat , I've used it for the bread but I used 2 1/2 of bread flour and 1/2 of the white whole wheat.
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Old 06-26-2008, 02:50 PM   #13
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I usually sub one cup of ww for one cup of white in the recipe, and I sprinkle the Herbes de Provence on top--not mixed in.

(Another tasty change-up to the NYT recipe is to sub a cup of rolled oats for a cup of flour, and add a couple tablespoons of honey. No H de P in this one, however.)
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Old 06-26-2008, 03:09 PM   #14
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No ratios given, but, if you look at the companion article to the one that we have read http://www.nytimes.com/2006/11/08/di...l?pagewanted=2 a few paragraphs up from the bottom, the author states that he has tried Whole Wheat and Rye, both with success.

The link will get you to page 2 of the article, where he states this.

Woo Hoo!! The Guy that started this idea is in NYC.

AC
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Old 06-26-2008, 07:42 PM   #15
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I've made it with some added oatmeal and seeds like flax, sesame, poppy sometimes wheat bran etc. The sky is the limit.
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