Artisan Bread Making »
InstructionsHad to let rise 1 3/4 hours on initial rise. Taste fantastic. Grain flavor well developed.
Category: Food & Cooking
Type of item: Food
20% W W flour as part of the flour 100%.
What was your inspiration?
A good cutting loaf for sandwiches with moist crumb.
What are you most proud of?
Being able to manipulate formula for 28 oz loaf. Also proud of flavor development and knowing the feel of the dough.
What advice would you give someone starting this project?
Do the windowpane test. I needed a bit more kneading and 15 min extra initial rise for the W W flour