I've been making bread for a while. Nothing exotic, just my one or two loaves of whole wheat, a recipe I've been tweaking for a few decades. It's down to minimal work for maximum result. If someone is interested:
O's bread.... Makes two loaves:
3 cups water 115º
2 TBSP yeast.
2 cups unbleached all purpouse flour
4 TBSP molasses
4 TBSP = 1/2 stick melted butter
2 TSP salt
mix until homogenous.
3 cups whole wheat flour
1 cup all purpose unbleached flour
1+ cup rolled oats.
Knead and knead...... Put in 2 greased bread pans (I use PAM) and rise in 95º oven for 45 minutes AND doubled in size. Turn heat up to 350º and bake for 40 minutes.
Remove, let cool and eat.
Now, I have always wanted to get just a hair more fluff, but if I add more yeast it gets, well, too yeasty. Getting involved in this beer thing I am suddenly immersed in a whole world of the care and feeding of yeast. In fact, an Erlenmeyer and stir plate are in the mail.....
But, that got me to thinking. Would it make sense to wake up my bread yeast in the Erlenmeyer and aerate it for 10 or 15 minutes? Would I get the yeasties more "pumped"? Anyone played with stir plates and bread yeast?