I am trying to break the code for Whole Foods' Seeduction Bread. Last night's loaf, while still edible, was emphatically Not It.
Things learned:
Even with added gluten, the texture doesn't work. They don't use 100% whole wheat, and I can't either. Next try will be part whole wheat, part "bread flour."
Need a lot of sweetener. Must buy some molasses.
This first time, I made it with a sponge, but I think it also needs a slow rise in the fridge.
And I need to let its second rise go until the ultimate point. Those of you who have made bread know what I mean. The "it can't rise any more and is in danger of overrising."
More details with each experiment.
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