Share a little about the ingredients and techniques used to create this dish/item. White bread makers flour Salt Yeast Sugar Bread Improver Seeds What are you most proud of? The crust was light and crisp and the crumb was very light, soft and moist. What advice would you give someone starting this project? This is what I call a forced bread. I knew I was going to be pushed for time so I include the sugar and bread improver in the basic white dough recipe. After the four stretch and folds (how much do I love this technique!) I shaped the loaves then placed them in their pans over a sink with some hot water in it and a tea towel covering them to create a warm humid environment which creates a fast rise. 40 mins later in the oven and baked. Bread prepared and baked in just under 2 hours, not quite the true artisan way but there where no complaints about the results.
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