No fuss bread disaster!

[KerrynN]

I tried making the No Fuss bread today using wholemeal flour - a friend gave it to me and I wanted to use it. I know the recipe specifically says white flour but there you go, I never have been good with recipes.

it didn't rise well the first time, and then hardly at all the second. Of course it probably didn't help that i went out and forgot about it.

So the end result is that I haven't cooked it yet. Is it worth doing or should I just put it in the compost?
Kerryn

[fundj&e]

I use wholemeal flour with this recipe and it’s been great
Cook it, once its cooled slice it then toast it well. Now you have crostini
Great  for soup dips salads
Store it in a tin container  Lined with a paper towel

ciao

[KerrynN]

Thanks. Have just put oven on and will see what happens.

[achookwoman]

Kerryn,  with the home ground flour, I use 1/3 of wholemeal flour to 2/3 of white.   Don't think cooking it is going to solve the problem.   May have to use it as a door stop.

[CreamPuff63]

 May have to use it as a door stop.

Now I like that idea chookie  how cute!

[Nik2WIN]

Kerryn,  with the home ground flour, I use 1/3 of wholemeal flour to 2/3 of white.   Don't think cooking it is going to solve the problem.   May have to use it as a door stop.

I've produced a few loaves that could have contributed to an extension ...   I can just imagine and extension made out of failed loaves of bread with weetabix mush used as cement - any1 that's every tried to get dried weetabix of a table will know what I mean

Nik

[cookie1]

Or off high chairs and other furniture, including wheel chairs.

[andiesenji]

If you have a batch of dough that fails to rise you can store it in the fridge.

Remove it from the fridge and while it is coming to room temp;
Make up a small batch of "sponge" - very liquid flour/water/yeast mixture and allow it to proof until foamy and doubled in volume.
(If this doesn't happen, your yeast is not working.)

Mix the sponge into the dense dough until it is fully blended.  Allow it to rise until doubled.

Punch it down, shape and allow to proof until nearly doubled in size. 

Bake as directed - bake until internal temp is 205° F.  or 95° C.

[cookie1]

Andie you could well be a lifesaver. How on earth did you discover that?

[andiesenji]

Andie you could well be a lifesaver. How on earth did you discover that?

I learned this many years ago, actually when I was in baking school back in the 1950s. 
It was to recover dough that for whatever reason, had proofed too much and deflated.  It was refrigerated and held for several hours and then brought to room temp and put in the mixer with a fresh "sponge" and mixed and kneaded until completely combined, then proceed as usual.

In the bakery we could not waste a batch of dough because it would cut way into the profit margin.  People at home also shouldn't waste money by discarding dough that can be recovered. 

In some kitchens, they do this on purpose to develop more flavor in the dough, particularly with sourdough - some people call it "double couching" - whatever the heck that means.

[Nik2WIN]

What a brill tip, thanks so much Andie.

I make pretty much all of my own bread now and each loaf or batch takes about a third of a pack of flour - I don't WANT to chuck it away if it fails to rise or if I go out and it rises and collapses again so a way to resurrect it is brilliant, thanks again

Nik 

[KerrynN]

If only I had seen that recovery method earlier. Never mind, now I have a really big, flat, paper weight which come to think of it, looks a whole lot like the bricks in our house.

[Ceejay]

Funnily enough I had been wondering if something like that would work yesterday Andie when I was baking a batch of hot cross buns that didn't seem to be rising enough. 

Thanks for the method though! 

Hope your next batch is much better Kerryn! 

[Zan]

Would it have worked made into flatbreads?