Each subsequent batch of honey oat pain de mie is more successful than the last. I have experimented with: 1) raising the percentage of whole wheat flour up to 45%, substituted maple syrup for honey (I prefer honey); adding spices (cinnamon, allspice, and nutmeg), and adding raisins. I am getting better with timing the rises with my schedule. I am currently using 140-150g of water for each loaf, adding boiling water to the butter and honey. This melts the butter and lowers the temperature of the water.
|The shorter loaf is batch #3 , next to batch #4.|
|Batch #5 is slightly higher than batch #4.|