Share a little about the ingredients and techniques used to create this dish/item. 20% W W flour as part of the flour 100%. 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
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